By Al Klotsche, Wildrose Midwest
Every once in a while, Wildrose waterfowlers are lucky enough to book a cast and blast trip involving an early morning hunt followed by a leisurely afternoon fishing trip. This recipe can be used on almost any fresh fish, but I think it works best with saltwater fish. The great thing is you can make it in advance and enjoy your Ceviche with an adult-beverage (or two) right on the boat.
Ceviche is a cooking style that uses the acids of limes to cook the fish. The cooking time is 10-15 minutes and is done only through contact – no heat source required.
Ingredients
Fresh caught fish (yielding about 1 cup of diced fish)
3 large fresh limes
4 ripe avocados (chopped)
1 pint of cherry tomatoes (chopped)
1 medium red onion (chopped)
1 bunch of cilantro (chopped)
½ cup of corn
Salt
Pepper
Triscuits or cracker of choice
Instructions
Prior to heading out, chop the avocados, tomatoes, red onion, and cilantro into small pieces and add the corn. Squeeze ½ of a lime’s juice over the mixture to avoid the avocados turning brown. Put all ingredients in a Tupperware and keep on ice.
After successfully catching your fish – Fillet the fish and cut into small pieces about ½” square. Put cut fish in a zip lock bag and squeeze in the juice of 2 fresh limes into the bag. Mix the fish and lime juice well so all parts of the fish are covered in lime juice. You will see the fish turn from a translucent color to white. This is the sign the fish is “cooking”. Leave the fish in the bag for 15 minutes shaking a few times.
After 15 minutes of cooking, add the fish and lime juices, to the other ingredients in your Tupperware, mix and serve. You cannot go wrong with this recipe and your guests will enjoy the fruits of their labor.
The Wildrose Journal 