Gulf of Mexico Ceviche

Gulf of Mexico Ceviche

by Nathan Judice (@recreationalchef)

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. 

Serves 4-6 people


2 lbs ¼in cubed firm white fish (Mahi-mahi, amberjack, cobia, red snapper, redfish, etc.)
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.

6. Serve with fresh corn or plantain chips, pile high on top of fresh guacamole or spoon into a halved avocado. Enjoy! 

Gulf of Mexico Ceviche in Avocado

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