Month: January 2018

Bluegill ceviche

1 pound of bluegill fillets, cut into coin size pieces. (Don’t worry about those tiny bones at the top of the ribs)
2-4 16 oz bottles of lime juice
1 medium size red onion, diced
½-1 bell pepper, diced or pureed
2 Jalapenos, diced
4 Roma tomatoes, diced
Salt to taste

  1. Cover the fillets completely with lime juice and add about ½” little extra.
  2. Let sit in the refrigerator for 4-12 hours, until all of the fillets turn white.
  3. Strain the liquid off of the fillets, and add the onion, and peppers.
  4. Barely cover this mixture with fresh lime juice
  5. Let sit for 1-3 hours
  6. Add tomatoes and salt to taste.
  7. Serve with crackers, fresh sourdough bread, or even corn chips.
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