Infused Cannabis Ceviche

Ingredients

• 300 g 10.6 oz fresh halibut fillet (sushi-grade)
• 3 pc 3 pc limes (juice)
• 1 pc 1 pc sweet potato
• 1 pc 1 pc corn
• 1 pc 1 pc red onion
• 2 cloves 2 cloves garlic
• 1 pc 1 pc hot pepper (Ají or Rocoto)
• 1 tsp 1 tsp sugar (for corn cooking water)
• 1 pinch 1 pinch salt
• 1 g 0 oz cannabis flower (e.g., Super Citra G)
• 4 tbsp 4 tbsp olive oil (for infusion)

Instructions

1. 1
   Finely grind cannabis using a grinder. Spread on a baking sheet and decarboxylate in the oven at 221°F (105°C) for 40 minutes — this activates the active compounds. Finished when the aroma is intensely fruity.
2. 2
   Add activated cannabis to 4 tbsp olive oil. Infuse in a water bath (bowl over hot water, not boiling) for 30 minutes — never heat directly. Strain oil through a fine sieve and let cool.
3. 3
   Cut fresh halibut into uniform cubes of about 1.5 cm (0.6 in). Use only sushi-grade fish — it's not cooked but cured raw with lime acid.
4. 4
   Marinate fish in plenty of freshly squeezed lime juice. Marinate for at least 15 minutes — the acid denatures the protein (cold cooking). Fish turns from transparent to opaque white when done.
5. 5
   Peel sweet potato, cut into cubes, and cook in salted water until tender (about 15 minutes). Cook corn in water with 1 tsp sugar — that's the Peruvian tradition.
6. 6
   Very finely mince red onion and garlic, add hot pepper to taste. Mix with the marinated fish.
7. 7
   Drizzle infused olive oil over the ceviche and gently toss. The citrus terpenes of Super Citra G variety harmonize perfectly with the lime juice.
8. 8
   Plate: ceviche in the center, sweet potato pieces and corn kernels alongside. Serve immediately — ceviche waits for no one.

Video

Pro Tips

• Use only sushi-grade fish — it's raw-cured with lime acid, never heated.
• Citrus terpenes in cannabis (e.g., Super Citra G) harmonize perfectly with the lime juice in ceviche.
• Infuse olive oil in a water bath at max 158°F (70°C) — never boil directly or active compounds are lost.
• Traditionally, corn is cooked Peruvian-style in sugar water — that makes the difference.
• Vaporizer tip from Jürgen Bickel: start at 342–356°F (172–180°C) for full aroma, increase to 410°F (210°C) for more effects.
• Calculate dosage carefully — edibles act slowly and more intensely than inhalation.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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