An il Fustino recipe

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Author: Jody Kirkley

This classic Rick Bayless ceviche recipe is the perfect party appetizer. We updated it using our Kaffir Lime Vinegar in place of lime juice.

Serves: 8

Kaffir Lime Ceviche


1 pound, fresh tilapia - cut in 1/4" cubes
1 1/2 cups, il Fustino Kaffir Lime Vinegar
5 medium, green onions - finely chopped
2 Roma tomatoes - chopped into 1/2-inch pieces
1 jalapeno chile pepper - stemmed, seeded and finely chopped
1/3 cup, cilantro - chopped
1 tablespoon, il Fustino Arbequina EVOO
Kosher Salt
1 large, avocado - peeled, pitted and diced
tortilla chips


  1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, kaffir lime vinegar and onion. Use enough vinegar 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.
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, and olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.