Baja Ceviche Recipe

Name: Baja Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Baja Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions