Prepare your summer saltwater catch with this refreshing and delicious ceviche recipe
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 risks associated with consuming them.
Gulf of Mexico CevicheNathan Judice
- 2 lb firm white fish such as Mahi mahi, amberjack, red snapper, etc. cut into ¼" inch cubes
- ½ orange juiced
- ½ grapefruit juiced
- 4 limes juiced
- ½ cucumber peeled, seeded, and diced
- ½ large onion diced
- 1 tomato diced
- 1 jalapeño seeded and diced
- ½ cup cilantro chopped
- 1 pinch cayenne pepper
- Salt to taste
- Cut fish in ¼” uniform cubes.
- Dice the cucumber, onion, tomato, jalapeno, cilantro and add to a non-reactive bowl, salt to taste.
- Juice the citrus.
- Combine fish, diced vegetables, and citrus juice in a non-reactive bowl.
- 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.
- Serve with fresh corn or plantain chips, pile high on top of fresh guacamole or spoon into a halved avocado. Enjoy!