Ono Ceviche Recipe


There many variations on the basic ceviche recipe. Almost any firm white fish or shrimp can be used. I've seen variations that used oregano or tarragon, course black pepper and cucumber slices, instead of hot red pepper and tomato. I suppose it's your personal tastes, how you plan to serve it, and with what and to whom.


  • 2 lb. fresh ono (wahoo)
  • 1 tsp hot red pepper, finely diced
    Hawaiian chili pepper or Thai works well. Both very hot. Wash hands thoroughly
    after handling. If you go with a milder pepper then increase the amount.
  • 1/2 cup of chopped green onion (incl. bulbs), or
    1/2 cup thinly sliced chopped Kula, or red onion
  • 1 cup seeded/chopped fresh Roma tomatoes
          1/2 cup of lemon juice
          1/2 cup of lime juice
          2 teaspoons of sea salt
          1-2 tbsp. coconut milk (optional)

Cut 2lb. of ono fillets (no skin/bones) into 1/2 inch pieces and put them in a glass bowl/container. I find that a large mayonaise/pickle jar works well.

Add pepper, onion and tomatoes.

Pour the marinade over the fish mix and toss gently to blend.

Cover and refrigerate for 30 to 60 minutes.

Remember that the fish is 'cooking'  in the citric acids and the longer you leave it in the marinade the more 'cooked' the fish will be. Leave it too long and it will be overcooked. I leave the jar on it's side and turn it a 1/4-1/2 turn every 15 minutes. When all of the fish pieces have just turned bright white, I drain the liquid off even if I'm not quite ready to serve it.

Ono Ceviche can be served on it's own or as a salad topper. Avocado goes well with it.