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This recipe for Cannabis Ceviche is reprinted with permission from The Cannabis Kitchen Cookbook.
Cannabis has been around a long time. Ceviche has bee around a long time. What about cannabis ceviche?
Ancient Incans in Peru and Ecuador made ceviche—fresh fish or shellfish marinated in citrus juice—as a way to prepare and preserve their catch without heat as soon as they brought it in.
Most seafood-dependent cultures, especially in Latin America, have some version of fish “cooked” in juice from acidic fruits, which turns it firm and opaque, with supporting ingredients and spices varying from culture to culture.
For his version of cannabis ceviche, Chef Herb Seidel combines a quarter of a cup of cannabis-infused olive oil with lemon and lime juice, onions, tomatoes, and chunks of fresh snapper fillet (whatever firm white fish is best in your area will do) and lets the lemon juice cook the fish, which soaks up cannabis oil as the mixture sits in the refrigerator overnight.
To accompany this light, refreshing dish—and up the dosage—Herb lightly sprays cannabis-infused olive oil onto tortilla chips, sprinkles them with cumin, paprika, salt, and garlic, and bakes them until golden brown in a 350-degree oven (about 5 minutes).
Dosage for Cannabis Ceviche
The cannabis ceviche will have about 20 mgs THC per serving, if you made you cannabis oil from marijuana containing 10% THC and if you used 1/4 ounce cannabis (7 grams) to make 1 cup of oil.
To adjust the recipe for the strength you are cooking with and for the dosage you need, take Cannademy's free edibles dosing class, or even better, get their invaluable dosage calculators that do all the math for you (just $5.00).
- 2 pounds firm, fresh red snapper fillets (or other firm- fleshed fish), completely deboned and cut into 1⁄2" pieces
- 1/2 cup lime juice, fresh-squeezed
- 1/2 cup lemon juice, fresh-squeezed
- 1/4 cup cannabis infused olive oil
- 1/2 red onion, finely diced
- 1 cup fresh tomatoes, seeded and chopped
- 1 serrano chile, seeded and finely diced
- 2 teaspoons salt
- 1 dash oregano
- 1 dash Tabasco sauce or cayenne pepper
- Gently stir together ingredients until thoroughly mixed. Make sure oil soaks into fish.
- Refrigerate in a covered, labeled airtight container overnight.
- Serve with chips.
This recipe is reprinted with permission from The Cannabis Kitchen Cookbook (2015, Skyhorse Publishing) by Robyn Griggs Lawrence with photos by Povy Kendal Atchison.
Making Marijuana Oil
Click for Chef Chris Kilham's easy 20-Minute Olive Oil Infusion recipe that you can use to make this ceviche. Using this oil as the base will render a final product with approximately 10 milligrams THC per serving.
Dosing for Marijuana Recipes:
This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.