Cannabis Ceviche

Ingredients

• 500 g 17.6 oz Sea bass or halibut (sushi-grade, cut into ¾-inch/2cm cubes)
• 4 tsp 4 tsp Cannabis olive oil
• 150 ml 10.1 tbsp Fresh lime juice (about 8–10 limes!)
• 1 piece 1 piece Aji Amarillo (or 1 Serrano, finely minced)
• 0.5 piece 0.5 piece Red onion (very thin half-rings, soaked)
• 1 piece 1 piece Garlic clove (grated)
• 1 tsp 1 tsp Salt
• 2 tbsp 2 tbsp Cilantro (coarsely chopped)
• 200 g 7.1 oz Sweet potato (cooked, sliced — for serving)
• 1 handful 1 handful Large corn kernels (Cancha, roasted)
• 4 leaves 4 leaves Lettuce (as a bed)

Instructions

1. 1
   Soak onions in cold water for 10 minutes — reduces sharpness.
2. 2
   Marinate fish with salt and garlic for 2 minutes.
3. 3
   Pour lime juice + chili over fish. Let sit 3–5 minutes to 'cook' (acid denatures protein).
4. 4
   Stir in cannabis olive oil. Drain onions and add them.
5. 5
   Fold in cilantro. Taste and adjust seasoning.
6. 6
   Arrange on lettuce leaves. Top with sweet potato slices and roasted corn kernels.
7. 7
   Don't discard the lime juice (Leche de Tigre) — serve as a shot!

Pro Tips

• Stir in cannabis olive oil cold — never heat it. THC stays intact.
• Use only sushi-grade fish — ceviche is raw, quality is essential.
• 3–5 minutes in lime marinade for tender ceviche — longer = rubbery.

Nutrition (estimated per serving)

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

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