Raw fish salad – ceviche

Vikings did not eat raw fish unless desperate during the raids. Instead, they air dry or smoke white fish, using it as a snack on their journeys. I’m pretty sure it wasn’t the nicest snack, but it was food.

As they adventured to Central and South America, they were introduced to different ways of preparing fish. I’m learning some of these lost Viking tales.

My wife is South American, and she introduced me to some bizarre fish dishes early in our relationship. Many of these creations were delicious, and some not so much. Remember, I have Viking blood running through my veins, so eating fish is part of my cuisine – although not adventurous and flavorful fish dishes.

One dish that my wife absolutely loves, and can eat in buckets, is ceviche. It is basically a raw fish salad mixed with some onion, tomato, chilis, and cilantro. The secret to the success of this dish is lime and/or lemon juice.

I can eat a few tablespoons of this salad, but my wife will eat the entire bowl. Some years ago, when visiting the Dominican Republic, the hotel had a ceviche bar. It was all-inclusive, so my wife had her dinner there until we were asked to leave – she ate too much ceviche.

I’m pretty certain that if it is not made the right way it’ll F up your stomach and you’ll end up spending a few hours praying to the ceramic portal.

Here’s how I made ceviche for my beautiful wife.


  • 4 limes
  • 3 lemons
  • 1/2 red onion
  • 1 handful of fresh cilantro
  • 2 plum tomatoes
  • 3 sweet peppers (small snack-sized)
  • 1.5 lbs of white fish
  • 1 tablespoon of red pepper flakes

I used tilapia and flounder fillets. Both are excellent for a variety of dishes, and they a very suitable for ceviche. They are thinly sliced, tender, and relatively cheap.

Because our kids like ceviche, I use sweet peppers. For the more adult version, you want to substitute the sweet peppers with actual red chilis. It’ll give your intestines and pallet a nice warmth and is perfect with this dish. It might give a slight burning sensation the day after … if you know what I mean.

Let’s get “cooking”

Freshly chopped – and smells damn nice!
  1. Cut the lemons and limes in half
  2. Squeeze the juice from the lemons and limes
    1. the lemon/lime juice will actually “cook” the fish
  3. Cut the fish fillets into small pieces – bite-size pieces
  4. Put the fish and juice into a bowl, cover, and place it in the fridge
  5. Cut the following into small tiny pieces
    1. red onion
    2. sweet peppers
    3. tomato
    4. cilantro
  6. Mix the vegetables into the bowl with the fish
  7. Add the red pepper flakes, and mix it all gently
  8. Place it back in the fridge until ready to eat

That’s it! Nothing magical or secret. Just simple ingredients to make a delicious dish. The fish gets strangely cooked by the juices. While it is raw, it still has a more cooked or steamed consistency.

Are you into raw fish? Then this dish is just up your alley. It is simple and delicious.

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