Strawberry Ceviche | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

Strawberry Ceviche


Hans Haveman, H & H Fresh Fish Co.

This recipe was demonstrated for CUESA’s Market to Table program on June 15, 2013.

Serves 4 to 6


1 pound skinned, boned sustainable white fish (such as local rockfish, aka snapper)
1 cup freshly squeezed lime juice (2 to 3 pounds limes)
1 large red onion, small dice
1 cucumber, small dice   
1 bunch cilantro, chopped
2 chiles (when in season)
1 teaspoon sea salt
1 teaspoon sugar
1 basket strawberries, small dice
1 bag tortilla chips or cabbage/endive leaves to use as serving cups


1.    Cut fish into ½-inch cubes. Add the lime juice, onion, cucumber, cilantro, chiles, and sugar and mix thoroughly.

2.    Cover and chill, allowing it to marinate for a minimum of 30 minutes. When ready to serve, add the strawberries, mixing gently.

3.    Serve with chips or crispy leaves of cabbage or endive.


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