Tropical Ceviche

  • Cooking and Prep: 30 m
  • Serves: 6
  • No Allergens

This recipe will remind you of all that is fun in the summer: sand, beach and fresh food. The key is to start with fresh, quality ingredients.


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Ingredients (8)

Main ingredients

Start Cooking

Prepare the Ceviche

  1. Cut the fish into small, bite-sized cubes. Place in a bowl and sprinkle generously with fine sea salt.

  2. Squeeze the orange, limes, and lemons over the cubed fish and let sit about seven to 10 minutes.

  3. Cut the pineapple into small cubes. I like to chop the top and bottoms first, then cut off the rind until all you have left is the fruit. Slice into quarter-inch thick, then into small cubes, matching the size of your ceviche.

  4. Once the fish is ready, mix the pineapple and ceviche together. Add cilantro and lime zest and serve.


I used salmon and yellowtail hamachi for this ceviche, but you can substitute with your personal favorite fish.


Skill'it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.

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