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).
This dish will have approximately 10 milligrams THC per serving when made with Chef Chris Kilham’s easy 20-Minute Olive Oil Infusion.