Gulf of Mexico Ceviche
I call this dish Gulf of Mexico Ceviche. With the summer months coming to a close and a freezer full of fish, it’s time to make room for hunting season. Ceviche is a great way to prepare your summer catch.
I prefer to use saltwater fish that has been frozen for a minimum of two weeks to help mitigate any parasites that may be in the fish, as ceviche is marinated or “cooked” by citrus. Now I have never had an issue with ceviche, but like with sushi and other raw fish dishes there are risk associated with consuming them. This recipe was featured on the Hunt to Eat website on October 9, 2019.
Difficulty: 2 of 5
Yield: 6 people
2 lbs ¼”Cubed firm white fish (Mahi-mahi, amberjack, cobia, red snapper, redfish, ect.)
½ Orange juiced
½ Grapefruit juiced
4 Limes juiced
½ Cucumber peeled, seeded, and diced
½ Large Onion diced
1 Tomato diced
1 Jalapeno seeded and diced
½ Cup Cilantro chopped
1 pinch cayenne pepper
Salt to taste
1. Cut fish in ¼” uniform cubes
2. Dice the cucumber, onion, tomato, jalapeno, cilantro and add to a non-reactive bowl, salt to taste
3. Juice citrus
4. Combine fish, diced vegetables, and citrus juice in a non-reactive bowl.
5. Allow ceviche to marinade or “cook” in refrigerator for a minimum of two hours, check seasoning, add a pinch of cayenne pepper to achieve desired spice level.