Pippen
Well-Known Member
Hey Guys,
Thought I would share this recipe.....we always use black rockfish for this recipe and it is best if they are fresh. I am sure it would work fine with any other rockies and even halibut would likely be good. This is one of our happy hour preparations after a day out on the water. It's funny when we get a black rocky as my GF gets all excited and says....."Awesome!! Ceviche!!!"
There are no exact amounts of each ingredient as we vary it based on how much we are making. You'll be able to get a good idea as to how much in the way of veggies when you look at how much diced fish you have....generally about equal parts. The key is to ensure you have enough tequila and lime juice for the fish so that it does "cook". To give you an idea though as to ratios...this amount of tequila and lime is for one fish as we just made this last Saturday.
Diced Black Rockfish (halibut, yelloweye or other rockfish)
Diced red and yellow bell pepper
*option to also use diced tomato but just use the "meat" of the tomato leaving the seeds/liquid out.
1 jalepeno pepper – finely diced and seeded
Diced red onion
Lime juice (equal part to tequila but you may want to use a bit more. It's roughly the juice of about 2-3 limes)
1 oz tequila
TBSP good quality olive oil
Combine the above ingredients and let sit for about an hour (or more) – you can tell that the meat is “cooking” as it becomes more opaque
Just before serving season to taste salt and pepper and add coarsely chopped cilantro. (if you add the salt too early it will dry out the fish). Also if you don't like cilantro you can substitute italian parsley.
Serve it with tortilla chips, crackers or even crostinis which you can make up by just slicing up a baguette, brushing the pieces with olive oil a touch of salt and pepper toasting in the oven.
Thought I would share this recipe.....we always use black rockfish for this recipe and it is best if they are fresh. I am sure it would work fine with any other rockies and even halibut would likely be good. This is one of our happy hour preparations after a day out on the water. It's funny when we get a black rocky as my GF gets all excited and says....."Awesome!! Ceviche!!!"
There are no exact amounts of each ingredient as we vary it based on how much we are making. You'll be able to get a good idea as to how much in the way of veggies when you look at how much diced fish you have....generally about equal parts. The key is to ensure you have enough tequila and lime juice for the fish so that it does "cook". To give you an idea though as to ratios...this amount of tequila and lime is for one fish as we just made this last Saturday.
Diced Black Rockfish (halibut, yelloweye or other rockfish)
Diced red and yellow bell pepper
*option to also use diced tomato but just use the "meat" of the tomato leaving the seeds/liquid out.
1 jalepeno pepper – finely diced and seeded
Diced red onion
Lime juice (equal part to tequila but you may want to use a bit more. It's roughly the juice of about 2-3 limes)
1 oz tequila
TBSP good quality olive oil
Combine the above ingredients and let sit for about an hour (or more) – you can tell that the meat is “cooking” as it becomes more opaque
Just before serving season to taste salt and pepper and add coarsely chopped cilantro. (if you add the salt too early it will dry out the fish). Also if you don't like cilantro you can substitute italian parsley.
Serve it with tortilla chips, crackers or even crostinis which you can make up by just slicing up a baguette, brushing the pieces with olive oil a touch of salt and pepper toasting in the oven.
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