Ceviche with Blood Orange Olive Oil



White onion, thinly sliced

1 lb

Skinless, boneless, fresh white fish

1 tsp

Kosher salt, plus extra to season


Limes juiced

2 tbsp

Jalapeno White Balsamic


Orange, juiced


Jalapeno, seeded and diced

½ bunch

Cilantro, cleaned, picked and chopped

2 tbsp.

Liquid Gold Blood Orange Olive Oil for drizzling


Tortilla chips for serving


  1. Put the chopped onion into ice water, soak for 5 minutes and drain well.
  2. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the seasoning and adjust if necessary. Toss gently with cilantro.
  3. Divide the fish and marinade between 4-6 plates. Top with diced avocado, and drizzle the olive oil around the plate. Serve immediately with chips on the side for scooping!                                                                       *Recipe by Chef Lisa Paul

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