Friday, April 19, 2013

The World's Best Redfish Ceviche

My anglers have been landing so many great redfish lately and while catch and release is great, every once in a while you gotta toss one or two in the cooler. Here's one of my favorite things to do with redfish besides slapping them on the grill.  Ceviche is delicious, good for you, and it's impossible to mess up this recipe.

1 lb. redfish fillet
2 large vine ripe tomatoes
1 cucumber
1 green pepper
1 large onion
1 clove garlic
4 limes
1 lemon
1 can spicy Bloody Mary mix
Old Bay
Ground pepper
Olive Oil

Directions: Cut the redfish into thumbnail size chunks and place in a bowl.  Cut the limes and lemon in half and squeeze the juice over the fish. Add two tablespoons of Old Bay and let marinate in the fridge for at least two hours.

Chop all the vegatables into similar size chunks and mince the garlic. Mix together in a large bowl with several spoonfuls of extra virgin olive oil and can of spicy bloody mary mix. Add the fish and stir along with a generous amount of fresh ground pepper and serve cold. Makes at least 6 bowls.