This is the quick and easy recipe that I mentioned in my previous article Texas Marsh Fishing Addictions Pt I. My take on the classic Mexican dish, Texas ceviche, incorporates habaneros to give it a nice little kick.
Ingredients:
- 2 firm fish filets, I typically use redfish, red snapper, or black drum. The fresher the fish the better the ceviche.
- ¾-1 full diced red onion
- 1 large tomato or 2-3 roma tomatoes
- 1 habanero & 1 serrano for the spice lover
- 2 serranos for the normal spice lover
- 2 jalapenos for the normal spiced ceviche
- 1 bunch of cilantro
- 5-6 limes
Steps –
Cube the fish into small fingernail sized cubes, toss into a large serving bowl
Squeeze 5-6 limes over the fish, toss the fish to ensure all the fish is coated in lime juice, there should be a small base of lime juice at the bottom of the bowl but don’t submerge the fish as the lime will overpower the other ingredients.
Once you have completed step 1 &2, put this fish in the fridge covered for about 30-45 minutes, shaking/stirring once or twice throughout the time frame.
While your fish is cooking in lime juice…
Dice your peppers, tomato, red onion, and cilantro, I usually use half to ¾ of the bunch of cilantro.
At 45 minutes pull your fish out of the fridge and mix all other ingredients gingerly so you don’t damage the fish filets.
Mild Salt and pepper to taste.
Enjoy on a tostada, cracker, tortilla chips, or baguette!
