Pickle Brine Ceviche

June 02, 2016

Pickle Brine Ceviche


  • 1 18 oz Fresh Mahi Mahi, chopped (3-3.5 lbs)
  • 2 ½ Red onion, finely sliced
  • ¾ cup pickle brine
  • ¾ cup Lime juice, freshly squeezed
  • 1 Serrano pepper, seeds removed, finely diced
  • 3 Tbsp. Cilantro, chopped
  • ½ Tbsp. Kosher salt
  • ¾ tsp. Freshly ground black pepper


    1. Combine all ingredients into a zip top bag and combine thoroughly. Refrigerate for at least 6 hours for seafood to cure in the acidity. Serve with chips or saltines.  

*It is extremely important to only use very fresh raw seafood.
*Also use the extra pickled items found in your jar (i.e. hot pepper, dill, etc)

Yield: 3 cups