As many of you know, my family and I got to go to Emeril’s new restaurant in Charlotte back in January, and it was fabulous. I am a huge fan of ceviche, and it happened to be on the menu, so I ordered it.  It was fantastic and I’ve been thinking about it ever since.  Here’s a recipe from Emeril’s website that I might just have to try at home (tonight!).


  • 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper
  • 1/3 cup fresh lime juice
  • 3 tablespoons fresh orange juice
  • 3 tablespoons pineapple juice
  • 1 1/2 tablespoons finely diced serrano pepper
  • 2 tablespoons finely diced yellow bell pepper
  • 2 tablespoons finely diced red bell pepper
  • 1 1/2 tablespoons minced red onion
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon good quality extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 8 (3-inch) plantain chips
  • Lime wedges, for serving


Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Yield: 4 appetizer portions


Here’s the link:


Do you like ceviche?  Give it a try and let me know what you think!  What Lake Norman restaurants serve good ceviche?