Cold Smoked Ceviche Recipe, Simple And Easy!

Chef Matt Moyer loves to fish, but man can he also cook. Here he shares a simple twist on classic fish recipes with his Cold Smoked Ceviche recipe.

This ceviche may be smoked cold, but don’t be fooled, it will make you look hot!

Cold Smoked Ceviche Ingredients

  • 1 1/2#   Fish (Grouper, Bass, Snapper)/Large Dice
  • 1/2 C     Freshly Squeezed Lime Juice
  • 1/2 C     Freshly Squeezed Lemon Juice
  • 1/2 C     Freshly Squeezed Orange Juice
  • 1 tsp      Sugar
  • 1 C         Tomato/Small Dice
  • 1 C         Red Onion/Small Dice
  • 1 ea.      Jalapeno/Seeded/Small Dice
  • 1 C         Avocado/Medium Dice
  • Kosher Salt/Black Pepper to taste


Add Sugar to fish and mix, making sure fish is coated. Set Traeger on Smoke. Place fish in a pan with ice below in another pan. Smoke for 1 hour. Remove fish and add Lime, Lemon, and Orange Juice. Stir every 15 minutes. Drain off juices after 1 hour. Mix all ingredients together and serve with on a tostada shell as an appetizer or starter.

Island Style Ceviche

If you’re longing for some island time, check out this recipe for ceviche that will make you feel like you’re already there.

Check out the Bubba website to check out all of their knife options!

Matt is the Ballast Point Brewing Fishing Team Captain. He is a San Diego native who made his name originally by being one of the pioneers of kayak fishing. Matt has been featured on several television shows; Stoked on Fishing, Angler Chronicles, Kayak Fishing with Jim Sammons; as well as the kayak ...