Ceviche Recipe and Pictures

Dania Beach, FL
Jan, 2018
2 Mangrove snapper (top)
4 Yellow Jack (bottom)

Before you read any further or get upset about spearfishing... these fish are "spiked" immediately after being shot to prevent any unnecessary pain and suffering. This means that I take my dive knife and stab their brain instantly killing the fish so they don't have to slowly die after being put on ice. Also, I eat ALL the fish I catch myself, freeze them for later, or give them to friends and family.

With that being said, the Yellow Jack have been running in Ft. Lauderdale, FL as of recently and i've gotten lucky enough to load up on a few while I can. These fish are FANTASTIC for raw eating and make great sashimi or nigiri (previous post).

Recipe for Ceviche

1. Freshly squeeze enough lime to cover how ever much fish you want to use. ( the trick is to NOT FULLY SQUEEZE THE LIVING SHIT OUT OF THE LIME!! If you do, the bitter flavor of the rind will make it's way into the ceviche and cover up the sweet, but sour flavor of the lime)
2. Cut up 1 full red onion, but only using the outer layers of the onion to also leave out the bitterness of the interior of the onion.
3. Try and find some AHI LIMON peppers either dried or fresh. Chop these up very finely and adjust to how much HEAT you want.
4. Get 5 or 6 stems of cilantro and add the leaves only to the bowl.
   OPTIONAL - Mango's go great in this recipe. We're lucky enough down here in florida to get the very fresh, but I cant recommend they will taste as good if you pick them up from the grocery.
5. Cut up a few filet's of the Yellow Jack into bite sized pieces
6. Cover and refrigerate for 1 hour and 10 minutes.
7. Heat up a pan to 75% max heat and lay down a tortilla until it starts to get nice and crispy. Try not to burn it too bad, but a little bit of char is what you're going for
8. ENJOY and let me know what you think!

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