SOL Mexican Cocina: Hot & Raw Ceviche

SOL Mexican Cocina

Recipe by Executive Chef Deborah Schneider

Multiple Locations |


SOL Mexican Cocina

You’ll Need:

1/2 cup Pico de Gallo  (equal parts diced tomato and diced onion, mixed with salt, cilantro, lime juice and minced jalapeno)


  • 3 oz diced raw fish (yellowtail or sea bass)
  • 3 half limes squeezed over fish
  • ½ tsp  salt
  • 1 TB diced pineapple
  • 1 TB diced mango
  • 2 TB diced fresh orange (& juice)
  • 1 TB diced cucumber
  • 1 TB diced onions
  • 1 large pinch chopped cilantro


  • 1 TB diced avocado
  • 1 TB diced mango
  • 1 Lemon Slice
  • 2 teaspoons minced habanero chile
  • 1 Cilantro sprig

Sweet Potato Chips & Beet chips


  1. Make the sweet potato & beet chips
  2. Make the Pico de Gallo and place in the bottom of a 20-oz ‘chabela’ goblet
  3. Make the ceviche and spoon on top of the Pico de Gallo
  4. Top with 1 TB diced mango and 1 TB diced avocado
  5. Top with lemon slice and spoon the habaneros onto the lemon slice
  6. Garnish with a sprig of cilantro

Note: the chips can be fried in oil, or brushed lightly with oil and baked on a silpat baking mat. They MUST be cut on a mandoline or Japanese mandoline. Make the slices thin and even – not paper-thin.


  1. Do not peel beets
  2. Slice beets right before you fry them — DO NOT PUT IN WATER
  3. Fry beets until they seem half –cooked (they will seem like rubber but will harden up when cooled)
  4. Salt lightly
  5. Keep warm


  1. Use red garnet yams – no need to peel – slice and hold in lots of cold water, swish around
  2. Drain on paper towels
  3. Fry until crisp
  4. Salt lightly and keep warm


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