Baja Ceviche Recipe

Name: Baja Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 pound fish bones or meat bones; 4 slices red onion; 1 slice fennel; 4 sprigs cilantro, roughly chopped; 1 slice habanero chili, seeded; 1/4 teaspoon salt, or more to taste; 4 ounces raw whitefish, cut in 1/4-inch-thick slices; 1 radish, thinly sliced; Good-quality olive oil; Lime juice to taste; 1 tablespoon shredded scallions

Servings: persons

1/4 pound fish bones or meat bones
4 slices red onion
1 slice fennel
4 sprigs cilantro, roughly chopped
1 slice habanero chili, seeded
1/4 teaspoon salt, or more to taste
4 ounces raw whitefish, cut in 1/4-inch-thick slices
1 radish, thinly sliced
Good-quality olive oil
Lime juice to taste
1 tablespoon shredded scallions

1
Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover.
2
Turn the heat to high, and bring the mixture just to a boil.
3
Remove from heat, strain and chill the liquid with an ice cube.
4
Discard the bones and onion.
5
In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; puree.
6
Skim the foam off the top.
7
Put the fish, radish and remaining onion slice on a plate and cover with the puree.
8
Taste and adjust the seasoning, then let rest for 2 minutes.
9
Drizzle with olive oil and lime juice, sprinkle with scallions and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 pound fish bones or meat bones, 4 slices red onion, 1 slice fennel, 4 sprigs cilantro, roughly chopped, and more.

Yes, Baja Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baja Ceviche

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