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Ceviche with Grilled Corn and Pickled Peaches

Recipe: Ceviche with Grilled Corn & Pickled Peaches

Ceviche: A Summer Favorite from Martis Camp Executive Chef Conor Ball.
Ceviche is my favorite appetizer in the summertime! Pickled peaches and grilled corn give it that refreshing flavor that pairs great with summer cocktails whether your relaxing at the beach or the pool on a warm afternoon. Enjoy.
•    1 pound fresh, skinless Snapper, Bass, Halibut, or other ocean fish fillets, diced small.
•    2 ears grilled corn (shucked)
•    1 1/2 cups fresh lime juice
•    1 medium red onion, chopped into 1/2-inch pieces
•    1 pint Heirloom cherry tomatoes
•    Fresh hot green chiles (2 to 3 Serranos or 1 to 2 Jalapeños), stemmed, seeded and finely chopped
•    1/3 cup chopped cilantro, plus a few leaves for garnish
•    1 to 2 tablespoons extra-virgin olive oil (optional)
•    Salt to taste
•    3 tablespoons fresh orange juice or 1/2 teaspoon sugar
•    1 large or 2 small ripe avocados, peeled, pitted and diced
•    Tostadas or tortilla chips
In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
In a large bowl, mix together the tomatoes, green chiles, cilantro, corn, and olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado and top with pickled peaches.
•    1 Serrano chile pepper cut in half
•    2 cups rice wine vinegar
•    1 cup water
•    1/2 cup sugar
•    4 tsp kosher salt
•    2 tsp coriander
•    4 bay leaves
•    2 cloves crushed garlic
•    2 fresh peaches diced medium
1.    Place peaches and Serrano pepper into a large glass jar.
2.    Place remaining ingredients into a medium sauce pot and bring to a boil.
2.    Remove from heat and let mixture stand 10 minutes to cool slightly.
3.    Pour liquid into jar to cover stems.
4.    Place jar into refrigerator to cool.
•    When jar is cool place new canning lid or wrap tightly in plastic wrap and store in refrigerator for up to 2 weeks.