Chef Bill Telepan serves halibut ceviche at Oceana.

How to Make Ceviche with Fish Scraps

Director of Sustainability Bill Telepan shares his recipe for utilizing fish trim in ceviche and customizing the recipe with your own mix ins.

Chef Bill Telepan serves halibut ceviche at Oceana.

I have talked a lot about how to use up the trim from fish at my restaurant, Oceana. We produce a lot of trim from various fish, so we find unique ways to use it. We’ll use the trim from salmon for our salmon burger, which we mix into Coho salmon. We’ll use a white-fleshed fish for a mousse that we mix into our crab cake. One of my favorite ways to use fish trim is in a ceviche.

I recently hosted a demonstration at an ICE First Friday in which I taught the class how to make ceviche. Now, you don’t need to use trim to do it. Ceviche can definitely warrant buying top quality fish to make it.

I never thought to make ceviche at home until recently, but it is certainly an easy and healthy dish to serve at your house. I am lucky to have a Greenmarket in my neighborhood that features a fishmonger. So I know that high-quality, fresh fish is available on the Sundays that they are there. Now, after being at Oceana for the past two years, I think about serving ceviche at home. It is a dish we like to eat, and we can get some great seasonal fish from the market.

If you eat a lot of fish in your home, another thing you can do is freeze your trimmings. While fresh fish is always best, freezing fish when it is fresh and using it later in ceviche works well. When you accumulate a pound or more, then it is ceviche-time!

The local fish that are generally available, like striped bass, sea bass and fluke, are perfect for it. Fish like halibut, snapper and grouper also work really well.

I’ve included a basic recipe to use and some ideas for mix-ins (like a Blizzard!). Choose the ones you like best, and try some other, similar ones you can think of.

Ceviche doesn’t have to be just fish. I’ve included a vegetarian (actually vegan) version that I've had before with sunchokes (Jerusalem artichokes) and kohlrabi. Vegetables like fennel, radishes and celery root would be interesting, too.

Be creative. And always, have fun.

Chef Bill serves a variety of ceviches at Oceana.


Sustainable Ceviche


  • 1/4 cup lime juice
  • 1/4 cup orange or grapefruit juice
  • 1 pound fish (halibut, striped bass, snapper, fluke or sea bass), sliced or diced
  • 2 teaspoons aji Amarillo or aji dulce paste (optional)

Mix ins

I would always include these:

  • Scallion
  • Minced red onion
  • Chopped jalapeno, no seed
  • Cilantro leaves or mint

Then these are options:

  • Long green chili, cut in half, seeded, cut in strips
  • Red fresno chili, cut in half, seeded, cut in strips
  • French breakfast radish, thin-sliced long
  • Chive
  • Orange segments
  • Cucumber, diced
  • Sweet potato or squash, cooked and diced


  1. Combine juices and fish and let sit for 5-20 minutes, depending how long you would like it “cooked.”
  2. If using, add the pepper paste and season with salt.
  3. Add a tablespoon of scallion, red onion and jalapeno.
  4. Tear the cilantro or mint and add.
  5. Add whatever other mix in you want.
  6. Enjoy!

Learn more about utilizing often overlooked ingredients at Chef Bill's Zero Food Waste Brunch on March 2.

Add new comment