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Bluefish Ceviche

Provided by Mel & Sheryl London

Mellowed by lime juice, the mixture of hot, cool and pungent flavors are blended with crisp, sweet onions – a prepare-ahead hors d’oeuvre, lunch or brunch.

Bluefish Ceviche


  • 2 ½ pounds bluefish fillets (substitute: mackerel or tilefish)
  • Coarse Kosher salt
  • 1 ½ teaspoon hot pepper flakes
  • 1 or 2 medium red onions, thinly sliced and separated into rings
  • 2 tablespoons coarsely chopped cilantro
  • 1 cup lime juice


Trim and discard the strips of brown meat on the bottom of the bluefish. Then cut the fillets into ¾ inch pieces. Place a layer of fish in a ceramic crock or small deep soufflé dish (not metal). Sprinkle with some salt and some hot pepper flakes. Add a layer of onion rings and sprinkle with about ½ teaspoon of cilantro. Repeat layers until all ingredients are used up. Gently pour lime juice over to cover fish.

Cover the surface of the dish tightly with plastic wrap and refrigerate from 12 to 24 hours, until the fish turns opaque. Serve with thinly sliced pumpernickel or whole wheat grain bread.

Serves 6 - 8


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.