Posted May 30, 2017

4 Ceviche + Poke Recipes You Need this Summer

Eat + Drink

Summer’s here and temperatures are rising. We’ve rounded up our chefs’ best ceviche and poke recipes to turn your dinner prep into a no-cook affair. Dice, mix, chill – and don’t forget to sip a margarita.

1.) CEVICHE DE PESCADO: Curadero – San Diego


  • 2 oz white fish, diced small
  • 1 oz Roma tomato, seeded and diced small
  • 1 oz English cucumber, seeded and diced small
  • 1 oz red onion rings
  • A quarter bunch cilantro, chopped
  • 2 oz ceviche “juice” (recipe below)
  • Salt, to taste
  • 2 oz avocado, diced for garnish
  • Micro cilantro, for garnish
  • Shaved serrano pepper, for garnish
  • Shaved radishes, for garnish


  1. Mix all the ingredients (except the avocado, micro cilantro, serrano peppers and radishes) in a mixing bowl.
  2. Let the mixture macerate for 5 minutes and then season with salt.
  3. Garnish with the avocado, micro cilantro, shaved serrano peppers and shaved radishes.

Ceviche “Juice”

  • 1 cup lime juice
  • 1 cup lemon juice
  • ½ red onion, chopped
  • 1 garlic clove, finely diced
  • 1 oz ginger, finely diced
  • ½ cup celery leaves, chopped
  • ½ cup cilantro stems, chopped

Instructions: Mix all the ingredients and let macerate for at least 2 hours then strain and serve with ceviche.

2.) AHI TUNA & HAMACHI POKE: BambaraSalt Lake City


  • 8 oz #1 ahi, medium diced
  • 8 oz Hamachi, medium diced
  • 1 tbsp sambal
  • 1 tsp sesame oil
  • 1 orange, zested and juiced
  • 4 basil leaves, chiffonaded
  • 1 avocado, medium diced
  • ¼ cup black quinoa, cooked
  • Sea salt & cracked pepper, to taste
  • Quinoa crema, for garnish  (recipe below)
  • Wonton chips, for garnish  


  1. Mix ingredients and chill for 15 minutes.
  2. Dollop the quinoa crema on top of the poke and serve with the wonton chips for dipping.

Quinoa Crema

  • ½ cup crème fraiche
  • ¼ cup black quinoa, cooked
  • 1 lime, zested and juiced
  • Sea salt & cracked pepper, to taste

Instructions: Mix and season.

3.) TOMBO TUNA POKE: The Bookstore Bar & CaféSeattle


  • 4 oz tombo tuna, cut into large cubes
  • Poke Marinade (recipe below)


  1. Marinate the cut tuna with the poke marinade.
  2. Garnish with pickled vegetables, rice, green onions, avocado, etc… There’s no “right” way. Have fun with it!

Poke Marinade


  • 1 qt soy sauce
  • 1 head of garlic, diced
  • 1 shallot, chopped
  • 16 grams ginger, chopped
  • 20 grams chili paste
  • 15 grams sesame oil
  • 15 grams chili oil


  1. Combine soy sauce, garlic, shallot and ginger. Cook for 20 minutes. Strain.
  2. Blend liquid with chili paste, sesame oil and chili oil.

4.) CEVICHE CLASSICO: Boleo – Chicago


  • 1 lb white fish (use whatever’s in season, such as black grouper, corvina, mediterranean sea bass, rockfish, snapper, branzino, or flounder)
  • 6 oz red onion, julienned
  • 1 tbsp cilantro leaves, finely chopped
  • ½ tsp aji limo or aji habanero peppers, finely chopped (use more or less chili depending the level of spice desired)
  • 1 cup lime juice
  • 2 tbsp leche de tigre (recipe below)
  • Salt, to taste
  • ½ cup glazed sweet potato, for garnish (recipe below)
  • 1 cup cancha, or corn nuts, for garnish (recipe below)


  1. Cut the white fish into cubes, season with salt.
  2. Add the red onion, cilantro and chile. Marinate for about 30 seconds.
  3. Add the lime juice, leche de tigre, and salt to taste. Marinate around 2 minutes.
  4. Plate in a cold bowl and garnish with sweet potato and cancha.

Leche de Tigre


  • 2 oz fish (same fish as used in base of ceviche)
  • 1 cup fresh lime juice
  • ½ oz celery, chopped
  • ½ oz red onion, chopped
  • 1 tsp ginger, chopped
  • 1 tbsp garlic, crushed
  • 7 pieces cilantro, including stems
  • Pinch habanero chiles, finely diced


  1. Mix all ingredients in a bowl.
  2. Marinate for 10 minutes.
  3. Mix everything in the blender until smooth.
  4. Chill in refrigerator for up to 8 hours. (You can add 1 cube of ice in the blender to keep everything cool and lower the acidity)

Glazed Sweet Potato


  • 8 oz sweet potato, diced into ¼ inch cubes
  • ¼ cup white sugar
  • 1 cinnamon stick
  • ½ orange, zested and juiced (use the skin and the juice)
  • 1 clove
  • 2 cups Coca Cola
  • 1 cup water


  1. Blanch the diced sweet potato in hot water for 15 seconds.
  2. Cook blanched sweet potatoes in a pot with the remaining ingredients until the potato is soft. (The syrup should be a syrup consistency.)
  3. Cool.



  • 2 cups dried corn kernels (often called “chulpe corn” or “maiz chulpe”)
  • 3 tbsp canola oil
  • Salt, to taste


Add oil in a pot medium heat and toast the corn kernels with salt, moving all the time until they turn a golden color.

– Meredith Black


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One Comment

  1. Alex says:

    Quinua Restaurant Cocina Peruana-Petaluma, CA
    This place has some of the best gourmet ceviches I haver tasted. Check it out!