Recipe courtesy of Dinners at the Farm
Show: Unique Eats
55 min
30 min
5 min
20 min
4 servings


  • 2 ears corn, grilled or roasted and cut off the cob
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, sliced or diced
  • 1 red onion, thinly sliced
  • 1 sweet pepper, seeded and thinly sliced
  • Fresh cilantro, fresh basil, or fresh Thai basil, to flavor
  • Olive oil, to coat
  • Juice of 2 limes
  • Salt
  • 12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)
  • 1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)
  • 2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)
Hot Sauce
  • 1 pound stemmed hot peppers
  • 1/2 cup sugar
  • 1/4 cup salt
  • 3 cloves garlic
  • 1 cup cider vinegar
  • 1 cup water


For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.

Hot Sauce

For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Dinners at the Farm
Show: Unique Eats

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