October 3rd, 2019
By Brandon Rowan
This ceviche recipe uses lemon drop peppers, which have a citrusy and peach-like flavor that perfectly pairs with seafood. Their heat is comparable to the serrano pepper. I grow my own but you can find them at Fiesta or online. There are a couple different varieties of these yellow Peruvian Aji Limo peppers, all perfect for ceviche.
I used a fresh, surf-caught speckled trout for this ceviche recipe and it was honestly the best way I’ve ever had trout. I was surprised. But use your favorite, ultra-fresh fish when making ceviche. My all-time favorite fish is definitely wahoo.
Lemon Drop Ceviche
- 1 pound of your favorite, fresh fish fillets
- Lime juice
- 1 whole white onion
- 1/4 cup chopped cilantro
- 3-4 lemon drop peppers, diced
- 2 tomatoes
- 1 large avocado
- 1/2 tsp salt
- 1 TBSP dried parsley
- Pepper to taste
Soak your fillets in lime juice overnight. The next day, cut the fish into small cubes and place into a large bowl. Mince the onion and rinse with cold water. Pat dry with paper towels and add to bowl. Dice the tomatoes, avocado and peppers and add to mixture. Add cilantro, salt, parsley and fresh cracked black pepper to taste. Mix well and chill for one hour. Serve with your favorite chips, cerveza or tequila.
January 1st, 2017
REHAB Wahoo Ceviche
By Jasen Gast | REHAB Fishing Team
- 1 lb. fish fillets
- 6 juiced limes (or enough to cover the fillets)
- 1 cup fresh tomatoes (diced)
- 1 green pepper (chopped)
- 1 medium onion (minced)
- 2 jalapeño peppers (seeded and diced)
- 3 TBSP parsley
- 2 TBSP cilantro
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 TBSP white vinegar
Slice your fillets into smaller strips and soak in lime juice over night. Drain the juice out and add the mixed ingredients. Chill and serve.
By Debbie Conway | Bad Intentions Charters
- One 1” thick wahoo steak
- 1/2 cup of olive oil
- 1/2 cup fresh squeezed lemon juice
- 10-15 cherry tomatoes cut in half
- 1 cup of chopped fresh basil
- Fresh lemon, thinly sliced
Preheat oven to 450 degrees. Remove four round fillets from steak and place in baking dish. Mix the olive oil, lemon juice, tomatoes and basil into a bowl and pour over the fish. Salt and pepper to your taste. Lift them up to allow liquid to equalize onto bottom of dish and make sure fish is coated on both sides.
Place paper-thin slices of lemons over the entire surface of your dish for garnishment and bake in the oven at 450 degrees for 15-20 minutes uncovered. Don’t over cook fish! Remove lemon garnishment and serve fish over rice.