Infused Ceviche — The Citrus Stays Clean, the Avocado Crema Carries the Dose

Ceviche is the one recipe on this blog where heat never shows up at all: raw shrimp cured in lime juice, the acid doing the cooking, everything served cold over ice. You'd think that makes dosing easy — but the lime bath is a trap. The citrus marinade sits for half an hour and then gets drained off, so anything dosed into it goes straight down the sink with the juice. So the dose goes nowhere near the cure. The shrimp cures clean. The mango, onion, and cilantro stay clean. The dose lives in the avocado crema dolloped over each serving at the table — cold, fatty, carrying the entire 57 milligrams in a sauce you portion by the spoonful. Five cups, one crema bowl, same math in every dollop.

🔥 The Science: The Cure Gets Drained — the Dose Can't Live There

The lime bath is temporary by design. Ceviche cures in citrus for 20–30 minutes, then the excess juice gets drained — that's the whole technique. Anything dosed into the marinade leaves with the liquid. A measured dose needs a permanent home, not a bath that gets poured off.
The avocado crema is the perfect cold vehicle. Avocado blended with sour cream and lime — fat-rich, cold, applied at the table. Cannabinoids distribute through the avocado and dairy fat evenly, the cold keeps every milligram intact, and the dollop is portionable per cup.
The ceviche cures clean on purpose. Shrimp, lime juice, red onion, mango, jalapeño, cilantro — nothing dosed, nothing lost. The cure does what the cure does, and the drain takes nothing with it but juice.
Cups are a dosing ritual, not just plating. Ceviche served in small glasses or cups is already portioned — one cup, one dollop, one number. The serving vessel does the math for you.

🥑 The Infusion: Dosed Avocado Oil for the Crema

A clean, neutral avocado oil that disappears into avocado crema — the lime and cilantro do all the talking:

Decarb: 7g ground flower, sealed mason jar, 240°F (115°C) for 40 minutes. Cool before opening.
Method: Warm 1 cup (240ml) avocado oil to 160–180°F. Add the decarbed flower, hold low for 2 hours, stirring occasionally. Strain through cheesecloth, squeeze gently, jar it.
Dosing math: 7g at 20% THC = 7000mg × 0.20 = 1400mg THCA × 0.877 = ~1228mg THC × 0.75 efficiency ≈ ~921mg per ~225ml → ~4.1mg per ml.
Yield: ~225ml. Storage: Cool dark place 4 weeks, fridge 8 weeks. Label: strain, date, mg/ml.

🍤 The Recipe: Shrimp & Mango Ceviche with Dosed Avocado Crema (5 servings)

Everything cures clean — the dose enters only in the cold avocado crema:

Ceviche (undosed):

1 lb shrimp, peeled, deveined, chopped into ½-inch pieces (or sea bass, diced)
¾ cup fresh lime juice + ½ red onion, diced + 1 ripe mango, diced
1 jalapeño, minced + ½ cup cilantro, chopped + salt

Dosed avocado crema (the dosing step):

1 ripe avocado + ½ cup sour cream + juice of ½ lime + salt
14ml dosed avocado oil — ~57mg THC for the whole batch

Method:

Cure (undosed): Toss the shrimp with the lime juice and a big pinch of salt; refrigerate 20–30 minutes until opaque and firm. Drain off the excess juice, then fold in the onion, mango, jalapeño, and cilantro. The cure is a no-dose zone — say it while you drain.
The dosing step: Blend the avocado, sour cream, lime, and salt until completely smooth, then blend in the 14ml dosed oil for 20 seconds. Dollop about 2 tablespoons per cup at the table — the crema is the entire dose, and the spoon is the unit.
Cup to serve: Divide the ceviche among five chilled cups or glasses, crema over the top, extra cilantro. Tell your table the per-cup number before the first spoonful.

📐 Dosing Math

Dosed oil in the crema: 14ml × 4.1mg/ml ≈ ~57mg THC across the whole batch
Crema yields ~10 tbsp (5 cups × 2 tbsp) → ~11mg THC per serving
Half a cup → ~6mg — where most guests should start
Tell your table the per-cup number before the crema goes on. The crema bowl gets labeled; the lime bath gets nothing.

🧬 Terpene Pairing

Primary terpenes: Limonene (the lime juice — the bright lead this whole dish follows) + myrcene (the ripe mango and cilantro — the tropical-earthy middle) + beta-caryophyllene (the jalapeño warmth humming underneath)
How to use it: Ceviche is citrus, tropical fruit, and green heat — choose a strain with bright, clean, citrus-forward character that sits inside the lime instead of fighting it. The mango is already doing terpene work; the strain just has to agree.
What to avoid: Heavy diesel, skunk, or deep earthy funk — they read as wrong against raw seafood and lime the way a campfire smells in a juice bar. Bright, clean, lifted.

🌱 Strain Suggestions

Super Lemon Haze (Sativa, ~21% THC) — Limonene, terpinolene. Electric citrus that doubles down on the lime cure.
Blue Dream (Hybrid, ~20% THC) — Myrcene, pinene. Berry-sweet calm that sits under the mango without a ripple.
Tangie (Sativa, ~19% THC) — Limonene, myrcene. Pure tangerine brightness — the crema pulls the citrus forward.

📏 Dosage

Per cup: ~11mg THC — a full, real serving; respect it
Half cup: ~6mg — the sane starting point
Onset: 30–60 minutes — a light, cold appetizer moves fast; the avocado and sour cream fat make an efficient carrier
The cure rule: Nothing dosed goes in the lime bath, ever — it gets drained, and the dose goes down the drain with it. The dose lives in the cold crema, portioned by the spoonful, at the table. Anyone who wants undosed ceviche gets the plain crema before the dosed bowl comes out.

Start with one serving. Wait 90 minutes before even thinking about a second. For adults 21+ only. Consume responsibly and in accordance with local laws.

🍤 Chef Smoke's Cure Rule: "Acid cooks the shrimp, but it doesn't keep the dose — the cure gets drained and the juice takes everything with it. So let the lime do what lime does: cure clean, drain clean, fold clean. Then put the strainer down, pick up the blender, and build the dose cold in the avocado crema. Two spoonfuls per cup, every cup the same. The coldest thing in this recipe carries all the milligrams, and that's exactly how it should be."

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