Wüsthof America

Three-Citrus Ceviche

Combining fresh fish and fresh produce makes ceviche the perfect seasonal meal. Follow these easy step-by-step instructions and prepare Sam’s classic three-citrus ceviche at home.

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Three-Citrus Ceviche


Recommended Tools:

WÜSTHOF CLASSIC Flexible Fillet Knife, CLASSIC Cook’s Knife



  • 1 stalk celery, sliced into quarters
  • 2 cloves garlic
  • 1 serrano or jalapeño pepper, seeded and sliced in half
  • 1 half of a white onion, cut into quarters
  • ¾ cup fresh-squeezed lime juice (6-8 limes)
  • ¾ cup fresh-squeezed lemon juice (4-6 lemons)
  • ¾ cup fresh-squeezed orange juice (3-4 oranges)
  • 1 - 1 ¼ pounds fresh yellowtail snapper, filleted and finely chopped
  • ¼ cup red onion, sliced very thin
  • 2 Tbsp cilantro, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 Tbsp Kosher salt
  • 2 sweet potatoes, blanched and cut in quarters
  • 2 ears yellow corn, blanched and cut in half



Juice Mixture:

Combine all ingredients in a blender and blend until smooth.

Pass through a fine mesh strainer.

Set aside.


In a large bowl combine fish, red onion, cilantro, jalapeño, and salt.

Pour in juice mixture and coat fish thoroughly.

Divide into four bowls and garnish with sweet potatoes and corn.

Serve immediately.