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Nov 7, 2016 12:10 PM

Recipe: Homemade Marijuana-Infused Peruvian Cevich

This time, we are going to show you an extremely easy recipe for a popular Latin American seafood dish called Peruvian Ceviche with a new heady twist you will certainly adore!

Are you ready to start?

Tips Before You Start

This homemade marijuana-infused Peruvian ceviche is a 4-servings Latin American dish that you will definitely like. The recipe for this sophisticated dish is very easy and does not require special equipment or ingredients. All you need is to buy some extra-virgin ginger marijuana-infused olive oil in any nearby dispensary.

To make this recipe easier for you to follow, we have divided it into two parts (citrus marinade (leche de tigre) and ceviche). Each of them has its own list of ingredients, so be attentive before making up a shopping list.

Do not hesitate and try it!

Equipment Needed


Fine mesh strainer

Large mixing bowl



Citrus marinade (leche de tigre):

1 cup fresh-squeezed lime juice

2 tablespoons salt

2 tablespoons sugar

2 teaspoons garlic

1 teaspoon freshly grated ginger

½ habanero pepper (seeded)

1 cup water

½ cup ice

1 red onion

¼ bunch cilantro


1 small sweet potato

½ pound Ono or other mild white fish

¼ pound cooked Japanese octopus

½ pound cooked shrimp

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped habanero (optional)

Salt (to taste)

1 cup choclo (Peruvian giant corn)

Extra-virgin ginger cannabis-infused olive oil (for garnishing)


  1. Set up your blender.
  2. Pour lime juice into the bowl of the blender.
  3. Add salt, sugar, garlic, ginger, seeded habanero pepper, water, and ice.
  4. Blend the mixture until it is smooth.
  5. Peel red onion. Add its heart to the ginger and pepper mixture. A tip here: Save outer layers (not skin) for later use and put them aside.
  6. Then, add cilantro and pulse 3 times.
  7. Strain the mixture through a fine mesh strainer and discard all the solids.
  8. Steam sweet potato until it is soft but not mushy. Put it aside for a while.
  9. Slice Ono or other mild white fish into ¼-inch 1-bite pieces.
  10. Put the fish into a large mixing bowl.
  11. Slice Japanese Octopus into 1/16-inch pieces and put them into the mixing bowl as well.
  12. Add cooked shrimp, finely chopped cilantro, and finely chopped habanero (if used).
  13. Cut the cooked potato into ¼-inch cubes and put them into the bowl as well.
  14. Season the mixture in the bowl with salt to taste.
  15. Then, add the leche de tigre citrus marinade.
  16. Mix the ingredients thoroughly but very gently.
  17. Taste the mixture for seasoning. Add more salt if necessary.
  18. Then, slice the saved outer layers of the onion into 1/16-inch thick pieces.
  19. Add the onion to the mixture.
  20. Simmer the frozen kernels of Peruvian giant corn in salted water for 20 minutes.
  21. Then, add the corn to the mixture.
  22. Gently toss the mixture and drizzle it with extra-virgin cannabis-infused olive oil to taste.
  23. Serve.

Good job! Now your incredibly tasty Peruvian ceviche is ready. Do not forget that this dish is marijuana-infused and should be consumed responsibly. Do not eat too much at once and try to avoid getting behind the wheel after enjoying your homemade marijuana-infused Peruvian ceviche for the reasons of safety. Remember to keep this dish away from children and pets.

Have a nice high!