Raw Food Ceviche Recipe

By Jessica Campbell, MS, FNTP

The trick to ceviche is to use really fresh fish. We like to find line caught specimens at the Farmers Market, start the soaking period by lunch, and eat them for dinner unless someone has gone fishing with grandpa. In this photo my daughter caught the skipjack about 8 hours before we devoured it. Thanks sweet pea, it was delicious!

It's definitely too hot to cook in my neck of the woods. I guess it's not the end of the world that my oven just died. Well not exactly dead, I can turn it on but not off and in this heat that's a problem. When the temperatures soar I like to make light meals that still pack a healthy punch. Ceviche is the perfect way to "cook" fish without heating up the kitchen and still keep the integrity of those amazing omega 3s. Try this raw food ceviche recipe for starters, but get creative and only use ingredients you love.