Casa De Laurel Spicy Ceviche

Casa De Laurel Spicy Ceviche

Ingredients (serves 2–3)

  • 1 lb fresh white fish (sea bass, tilapia, or halibut), diced small

  • 1 cup lime juice (about 6–7 limes)

  • ½ red onion, finely diced

  • 1 jalapeño or serrano, finely chopped (optional for extra heat)

  • 1 cup diced tomato

  • 1 cup diced cucumber

  • ½ cup cilantro, chopped

  • Salt + pepper to taste

  • 2 tbsp Casa De Laurel Salsa Macha

Instructions

  1. Marinate the fish: In a glass bowl, combine diced fish + lime juice. Let sit 20–25 minutes until the fish turns opaque (cooked in lime).

  2. Mix it up: Drain a little of the lime juice, then add onion, jalapeño, tomato, cucumber, and cilantro. Season with salt + pepper.

  3. Heat it up: Stir in 2 tbsp of Casa De Laurel Salsa Macha — the avocado oil, chili flakes, and Oaxacan chocolate give it a smoky, sexy twist.

  4. Serve: Spoon into tostadas or scoop with tortilla chips. Add extra macha drizzle on top for the brave.

Pro Tip:

Pair with a cold michelada or cerveza — Casa De Laurel’s heat + lime = obsession.

 

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