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, 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).

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Serves 6–8


2 pounds firm, fresh red snapper fillets (or other firm- fleshed fish), completely deboned and cut into ½-inch pieces

Cannabis Ceviche. (Povy Kendal Atchison photo)

1 cup fresh seeded tomatoes, chopped
1 serrano chili, seeded and finely diced
2 teaspoons salt
Dash ground oregano
Dash Tabasco or light pinch cayenne pepper

½ cup fresh-squeezed lime juice ½ cup fresh-squeezed lemon juice
¼ cup cannabis-infused olive oil
½ red onion, finely diced


  1. Gently stir together ingredients until thoroughly mixed. Make sure oil soaks into fish. Refrigerate in a covered, labeled airtight container overnight.
  2. Serve with chips.

This recipe is taken from Robyn Griggs Lawrence’s “The Cannabis Kitchen Cookbook,” which is a collection of recipes from top cannabis chefs.

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