Strawberry Ceviche | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm

Strawberry Ceviche


Chris Borges, Taste Catering

Serves 10



3 cups strawberry salsa base, recipe follows
4 pounds white fish filet, cleaned and trimmed
4 tablespoons kosher salt
8 cups fresh lime juice
2 pints strawberries
¾ cup chopped cilantro
1 cup red onion, diced small
4 tablespoons fresh basil leaves, chopped
¼ cup dried hominy
Strawberry salsa base
1 basket ripe strawberries
2 New Mexico chiles
7 Chile de Arbol
3 large roma tomatoes, quartered
1 tablespoon garlic, chopped roughly
½ cup red onion, diced
½ cup sugar
2 teaspoons fresh oregano


For the ceviche

  1. Soak dried hominy in water overnight.
  2. Cook hominy in salted water until tender, approximately 1 hour. Cool.
  3. Cut fish fillet into small cubes (approximately ½” x ½”) and toss with kosher salt. Let fish drain in non-metal colander for one hour. After one hour, transfer fish to a non-metal bowl and cover with the lime juice. Cure for at least 2 hours and up to four hours, depending on personal preference. Drain fish, but do not rinse and transfer to a non-reactive bowl.
  4. Toss fish with strawberry salsa base and let flavors meld for ½ hour.
  5. Nicely dice strawberries. Add berries, cilantro, basil, cooled hominy, and red onion to ceviche mixture. Chill 15 more minutes and serve.

For the strawberry salsa

  1. Boil strawberries in water until soft and reserve ½ cup of the cooking liquid.
  2. Remove the seeds from JUST the New Mexico Chiles.
  3. Heat all chiles in a little oil until toasted, then simmer chilies in water until soft and reserve the chile liquid.
  4. Sauté tomatoes in hot pan with oil until fairly soft.
  5. Combine all ingredients in blender and add ¾ cup chile liquid. Puree until smooth. Strain through fine strainer and adjust seasoning with salt & pepper.


Note: If a sweeter taste is desired, add a little of the strawberry cooking liquid. If a spicier taste is desired, add a little more chile cooking liquid. Cool.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »