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Local Shows Her Gills, Brings Ceviche To The Table

Katie Basile shares this birthday tradition passed down from aunt to niece, as well as stories of growing up in Ubinas, Peru. 
Dora's Ceviche:

  • 4-6 lemons and/or limes (a mix of both is best, but one or the other will work)
  • 1 lb. frozen halibut (tilapia and red snapper work too)
  • 1 tsp. ginger (shredded or cubed)
  • 1 clove garlic
  • salt 
  • pepper
  • small amount of hot pepper (I think I used 1-2 jalapenos, but took the seeds out first)
  • 1 cup celery chopped into cubes
  • 1 cup onion chopped well
  • lots of cilantro


  1. Cut frozen fish into cubes.
  2. Put in bowl with ginger and pressed garlic.
  3. Add salt, pepper, and hot pepper.
  4. Mix and transfer to glass pan.
  5. Cover with lemon/lime juice; strain juice for seeds first. All fish must be covered by juice. If the fish is not covered, add more juice.
  6. Add celery, onion, and cover with cilantro. Don't stir.
  7. Cover pan and put in fridge for at least 1 hour. 

Serve with baked sweet potato, corn and lettuce.