Fresh Rock Fish Ceviche - Kayak Fishing Adventures on Big Water’s Edge

stevie951 · 05-31-2016, 08:02 PM

So I would just like to start off by thanking the BWE community in it's entirety; So much learned from all of you, I feel I have to give back in whatever way I can

Not trying to Step on Yanni's toes (TheFisherman'sBelly) whatsoever, I just came across this gem of a Ceviche recipe, along with some prime rockfish limits this past weekend, and it only feels right that I pay it forward so you guys may enjoy your fresh catch just as much as my family, and I did. Enjoy

California Pacific Rock Fish Ceviche - Prep Time 35 Minutes (;

You are going to start with 8 Large Sized Limes. If limes are Hard, press them down, and roll on counter in a circular manner as hard as you can, without bruising the fruit; the goal is to release extra juices from the rind or skin. Proceed to use Reamer, Hand Juicer, or simply squeeze the juice out of the 8 limes into a Measuring Cup (Goal is to produce 1 cup of Fresh Lime Juice) 1-3 more limes may be needed depending on size

Then, with 2-3 Lbs. of Fresh, Filleted Rock fish; Reds, Coppers, Sculpins, whatever white/opaque fleshed fish you prefer.. Ensure all bones, skin, scales and bloodlines are removed (Some prefer the bloodlines be left in, this leads to a fishier taste.This recipe calls for bloodlines out, and The Ceviche did not taste "Fishy," one bit) then Proceed to dice into bite sized pieces..

After, you have cut your fish and it is set aside in a large bowl, To Taste, add fresh salt and cracked pepper, then Pour fresh Lime Juice Over... (Some prefer to add onions and other vegetables in with the Lime and Fish Marinade but this recipe called for all the vegetables to be added right before serving so we followed it in that manner)

After you have poured Juice in Bowl, lightly slosh around so juices cover all the fish, then cover bowl immediately in cellophane and place in refrigerator for 20 minutes... (This recipe called for marinading for no longer than 20 minutes due to the fact that prolonged exposure to the acidity puts the fish at risk of falling completely apart)

While the fish is chilling in the lime marinade, in the 'Fridge, Proceed to prepare the vegetables..

-1 Cup of Fresh Tomato (Diced and Seeded)

-1 Cup of Fresh Cucumber (Peeled Diced and Seeded)

-1 Cup of Fresh Red Onion (Peeled, Diced and Seeded)

-1 Cup of Fresh Cilantro Leaves (Removed from Stem and Diced)

-2 Serrano Chile Peppers (De-rib, or remove the white fleshy inside, and dice, leaving desired amount of seeds for added heat)

-1 Large Ripe Avocado (Peeled and Diced)

If the 20 Minutes has surpassed and you are still Struggling with the veggies, set them aside for a second, and tend to the fish marinading.You know the fish has marinated and settled in the acidity of the juices when the fish has taken on a defined and deepend White, Opaque look (Should take no longer than 25 minutes) Remove the cellophane and drain the juices using a strainer, simply pour the fish into the strainer over the sink, do not squeeze the excess juices out of the fish.. If your vegetables are prepared, proceed to the next step, if not, place fish in strainer back in bowl, re cover with cellophane, and chill in fridge until the rest of the veggies are prepared..

Once all items are diced and prepared accordingly, proceed to prepare the Ceviche

Layer each item individually as pictured

Lightly Stir

Uses further spices as needed to taste (Tabasco, Tapatio, Sea Salt Pepper) and Serve!!! We enjoyed this Ceviche with some Freshly Fried Tortilla Chips from the Local Cardenas Market, and could not have chose a better option to pair perfectly with this dish...

NOTE, this dish is best served IMMEDIATELY upon preparation. While on multiple occasions I have enjoyed Day old "Fresh" ceviche with no issues, there was none left to enjoy the day after on this occasion sadly

Hope you Enjoy!!

kayakfisherman · 05-31-2016, 08:16 PM

Stevie, I love it!! Your pics and write up are outstanding.

I've been trying cucumbers in my fresh Mex salsa, but have
never thought about adding them to my ceviche dishes...
Gotta give it a try.

Thanks for sharing. See you on the water.

stevie951 · 05-31-2016, 08:23 PM

Quote:

Originally Posted by kayakfisherman

I've been trying cucumbers in my fresh Mex salsa, but have
never thought about adding them to my ceviche dishes...
Gotta give it a try.

Thanks for sharing. See you on the water.

Muchos Gracias Mi Amigo!!!

Yes, the cucumbers gave it that little bit of crunch to add to the Harmony for sure, Tight lines!!

david886720 · 05-31-2016, 08:59 PM

Damn that looks good. Thanks for sharing

DanaPT · 06-01-2016, 08:07 AM

stevie, nice prep. looks tasty. I never thought of avocados.

My thought about them is... better eat it all or those cubed avocados may turn that nasty brown color.

By the looks of the dish, having left overs wasn't a problem.

AirborneYak · 06-01-2016, 05:39 PM

Looks good!! Let's get some reds on a tandem kayak with one pole, Stevie!!

05-31-2016, 08:02 PM	#1
stevie951 Lurker Join Date: Feb 2016 Location: Riverside Posts: 431	Fresh Rock Fish Ceviche So I would just like to start off by thanking the BWE community in it's entirety; So much learned from all of you, I feel I have to give back in whatever way I can Not trying to Step on Yanni's toes (TheFisherman'sBelly) whatsoever, I just came across this gem of a Ceviche recipe, along with some prime rockfish limits this past weekend, and it only feels right that I pay it forward so you guys may enjoy your fresh catch just as much as my family, and I did. Enjoy California Pacific Rock Fish Ceviche - Prep Time 35 Minutes (; You are going to start with 8 Large Sized Limes. If limes are Hard, press them down, and roll on counter in a circular manner as hard as you can, without bruising the fruit; the goal is to release extra juices from the rind or skin. Proceed to use Reamer, Hand Juicer, or simply squeeze the juice out of the 8 limes into a Measuring Cup (Goal is to produce 1 cup of Fresh Lime Juice) 1-3 more limes may be needed depending on size Then, with 2-3 Lbs. of Fresh, Filleted Rock fish; Reds, Coppers, Sculpins, whatever white/opaque fleshed fish you prefer.. Ensure all bones, skin, scales and bloodlines are removed (Some prefer the bloodlines be left in, this leads to a fishier taste.This recipe calls for bloodlines out, and The Ceviche did not taste "Fishy," one bit) then Proceed to dice into bite sized pieces.. After, you have cut your fish and it is set aside in a large bowl, To Taste, add fresh salt and cracked pepper, then Pour fresh Lime Juice Over... (Some prefer to add onions and other vegetables in with the Lime and Fish Marinade but this recipe called for all the vegetables to be added right before serving so we followed it in that manner) After you have poured Juice in Bowl, lightly slosh around so juices cover all the fish, then cover bowl immediately in cellophane and place in refrigerator for 20 minutes... (This recipe called for marinading for no longer than 20 minutes due to the fact that prolonged exposure to the acidity puts the fish at risk of falling completely apart) While the fish is chilling in the lime marinade, in the 'Fridge, Proceed to prepare the vegetables.. -1 Cup of Fresh Tomato (Diced and Seeded) -1 Cup of Fresh Cucumber (Peeled Diced and Seeded) -1 Cup of Fresh Red Onion (Peeled, Diced and Seeded) -1 Cup of Fresh Cilantro Leaves (Removed from Stem and Diced) -2 Serrano Chile Peppers (De-rib, or remove the white fleshy inside, and dice, leaving desired amount of seeds for added heat) -1 Large Ripe Avocado (Peeled and Diced) If the 20 Minutes has surpassed and you are still Struggling with the veggies, set them aside for a second, and tend to the fish marinading.You know the fish has marinated and settled in the acidity of the juices when the fish has taken on a defined and deepend White, Opaque look (Should take no longer than 25 minutes) Remove the cellophane and drain the juices using a strainer, simply pour the fish into the strainer over the sink, do not squeeze the excess juices out of the fish.. If your vegetables are prepared, proceed to the next step, if not, place fish in strainer back in bowl, re cover with cellophane, and chill in fridge until the rest of the veggies are prepared.. Once all items are diced and prepared accordingly, proceed to prepare the Ceviche Layer each item individually as pictured Lightly Stir Uses further spices as needed to taste (Tabasco, Tapatio, Sea Salt Pepper) and Serve!!! We enjoyed this Ceviche with some Freshly Fried Tortilla Chips from the Local Cardenas Market, and could not have chose a better option to pair perfectly with this dish... NOTE, this dish is best served IMMEDIATELY upon preparation. While on multiple occasions I have enjoyed Day old "Fresh" ceviche with no issues, there was none left to enjoy the day after on this occasion sadly Hope you Enjoy!! __________________ "A Reel expert can Tackle anything " ~Malibu Stealth-14 ~Malibu X-13

05-31-2016, 08:16 PM	#2
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Stevie, I love it!! Your pics and write up are outstanding. I've been trying cucumbers in my fresh Mex salsa, but have never thought about adding them to my ceviche dishes... Gotta give it a try. Thanks for sharing. See you on the water.

05-31-2016, 08:59 PM	#4
david886720 Member Join Date: May 2016 Location: Los Angeles Posts: 36	Damn that looks good. Thanks for sharing

06-01-2016, 08:07 AM	#5
DanaPT Senior Member Join Date: Sep 2010 Location: South OC Posts: 1,606	stevie, nice prep. looks tasty. I never thought of avocados. My thought about them is... better eat it all or those cubed avocados may turn that nasty brown color. By the looks of the dish, having left overs wasn't a problem.

06-01-2016, 05:39 PM	#6
AirborneYak Senior Member Join Date: Jul 2013 Location: Long Beach Posts: 366	Looks good!! Let's get some reds on a tandem kayak with one pole, Stevie!!