Ceviche de Shred Santenello's Snack

Fresh fish is a great component of the shred diet. Packed with protein, plenty of omegas and B vitamins, fish provides alert energy in spades for performance on the bike.

But fish can be a pain and is often difficult cook—and ruining it pretty much makes you an asshole. A fish gave up its life for you, the fishmonger skillfully filleted it, only for you, the cook, to ruin it at the last moment. 

But what if I told you there was a fabulous fish dish in which the ingredients themselves did the cooking without fail and to perfection every time? Ceviche, in its methods and taste, is almost too good to be true. With roots in Peru, where endless descents drop into an ocean of infinite left surf breaks (basically shred nirvana), it can make culinary rock stars out of us all with the right mix of ingredients.


Ceviche (surfer/biker style)

- 1 lb. fresh fish of choice (snapper, ahi, rockfish, ono, etc.), diced ½ inch or smaller 

- 1 medium tomato, diced

- 1 cucumber, seeded and diced

- 1 barely ripe avocado, diced

- ½ red onion, chopped

- 1 large handful of cilantro, chopped

- ½ handful of mint, chopped

- Add jalapeños for desired heat. Don’t hesitate to experiment with chilis or your hot sauce of choice. My go-to is Aji Amarillo paste

- Juice of 2+ lemons or 3+ limes, roughly a ¼ cup (enough to turn fish milky in color, add more if needed)

- 2 tablespoons olive oil

Sea salt or smoked salt to taste



Combine all ingredients, besides chilis and salt, in a non-metal (important) mixing bowl. Add chilis and salt to desired level. It always takes a bit more salt than you would think. Make sure the fish turns milky white in color, and if it doesn’t, add more lemon/lime. Cover and let sit in the fridge for one hour. Taste and readjust seasonings. Serve with something crunchy, like sweet potato chips, plantain chips, toasted crackers or tortillas.