Some of the guys from work went on a two day/overnight fishing trip out to San Clemente Island and brought back a good amount of fresh fish. Yellowtail, Snapper, Bocaccio(rockfish) and plenty of it.
Although the yellowtail and snapper disappeared pretty quick, there were still several bags of Bocaccio left over and up for grabs. Fresh fish for free? Mama didn’t raise no dummy.
With the two 3 lb. bags of Bocaccio I came away with, I turned one into baja style fish tacos and the other went toward making a really nice ceviche. It’s a pretty simple recipe – and oh so tasty!
• 3 lbs. fish deboned and cubed
•2-3 Fresh Jalapeños – finely chopped
•1-2 Fresh Habeñeros – finely chopped (depending on your heat tolerance and intestinal fortitude)
•1 medium red onion – chopped
•5 cloves of fresh garlic – finely chopped
•1 bundle of fresh cilantro – stems removed – finely chopped
•Juice of 4 fresh limes – 1 cup of lemon juice
•2 tbls of Sriracha Rooster Sauce
Mix it all up well enough. You’ll start to see the fish turn from translucent to opaque. That means the citrus is working its magic. Salt and pepper to taste and refrigerate for around 30 min. Give another final stir before garnishing with a sprig of cilantro and serving with “Real” tortilla chips – not Doritos, Tostitos, or anything you would find at a super market. Go to your local Carnecería or Mexican market and get the chips they make fresh. Your taste buds will thank you.
If you do everything right it should look something like this:
Note: If cats begin to follow you around you’ll know you’ve made something tasty. Do not leave your ceviche unattended with a feline presence nearby.