Summer Ceviche 

Serves: 4


Summer is a wonderful time to embrace foods that cool the body down and refresh the taste buds. Plus, using the oven and stove top can be a burden when the last thing you want to do is experience more heat.

For those absolutely scorching days, my go-to is ceviche. No heat required to prepare. The combination of the delicious flavor, easy preparation, and tons of vegetables make it an easy meal for the family . 

Another reason I love this dish: I can incorporate plenty of gut-friendly vegetables like jicama, onion, and arugula. In addition, cilantro is an herb that naturally detoxes and cleanses the systems of the body.

Pair this with a few gluten-free and grain-free chips for an extra crunch and easy finger food!



1 lb wild-caught halibut, cubed

1 medium avocado, cubed

½ cup green olives, pitted & chopped

½ red onion, diced 

⅓ cup cilantro, chopped

1 jalapeno, diced 

1 small jicama, chopped 

1 orange, freshly juiced 

7 limes, freshly juiced 

2 cups arugula

Ÿ cup olive oil 

Sea salt and pepper 


Step 1

In a large glass bowl, mix halibut with the orange and lime juice. Cover and allow to sit in the refrigerator for four hours.

Step 2

Prior to serving, toss with jicama, jalapeno, cilantro, red onion, olives, and avocado. Finish with sea salt and pepper to taste.

Step 3

In a separate medium bowl, massage arugula with olive oil, sea salt, and pepper.

Step 4

Serve ceviche on a bed of arugula and choice of Siete tortilla chips or Simple Mills crackers.

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