Recipe: Ceviche

// by Chris Bouchard, executive chef, HOBNOB Food + Social Exchange


Yield: 4 servings



  • 2 c. lime juice
  • 1 lb. of white fish, diced
  • 1 red pepper
  • 3 tsp. soy sauce
  • Salt and pepper to taste 
  • 1 orange, segmented
  • 2 T. lime zest
  • Cilantro, leaves only, to taste


  1. Combine white fish and lime juice then cover and refrigerate for about thirty minutes or until desired doneness. 
  2. Meanwhile, roast red peppers over flame until completely blackened. Rinse and peel under cold water and cut into small brunoise and reserve. 
  3. Drain lime juice from fish. Combine all ingredients and serve with crackers.