The New Del Mar: one of my home boats

One of things I like about having a home boat (or bar for that matter) is you start to know the regulars and crew and it makes the time that much more enjoyable.  There’s a good group of regulars that I run into on the boats when I need a midweek fishing break.  Ed is a retired gentleman that quietly plies his trade, usually in the starboard/stern corner.  I knew I had reached a somewhat cool status when he invited me to fish next to him.  Just before the cuda hit back in May we were chatting at the rail about cooking fish.  He told me he had a great ceviche recipe and I tried it with the cuda when we had that first run of them.

Mine didn’t turn out so great, so the recipe sat for awhile.  Then today, I tweeted about how my neighbor gave me the secret to cooking good, homemade Mexican ceviche…separate the “cooking process” (citrus and fish) from the flavor process (let sit fully combined after).

I revisited Ed’s recipe to apply the methodology that I learned from my neighbor.  It turned out great!

Eddie B’s Ceviche

2lbs of firm FRESH fish filets (sculpin, cuda are Eddie’s preferred, but I’ve used rockfish and sand bass too)

5 roma tomatoes

2 serrano peppers

1 bunch of cilantro

1 red or white onion (I prefer red)

1 lemon

2 limes

2 oranges

Squeeze out all the citrus into a large mixing bowl.  You want about a cup of liquid, so squeeze more if you need it.

Chop up all the fish.  Ed likes to go real small.  My personal preference is cubed a little bigger.  You’ll need to experiment and find what works for you.

Combine just the fish with the citrus.  Cover with plastic wrap and put in the fridge at least 4 hours, but better overnight.

Drain the liquid from the fish.  Ed likes to use a lettuce spinner to do this.  Put back in the bowl and set aside (fridge)

Dice the onion and tomatoes, chop the cilantro.  I also like to add some diced, not quite ripe mango.  It adds a little sweetness and the color makes it look really nice.

Ed likes to roast and peel the serrano peppers, then devein/deseed them, and chop finely.  I prefer to just finely chop them up to keep that fresh, crispy taste.  Try it both ways to see what you like.

Combine all the ingredients in the bowl.  Let stand for another hour in the fridge and serve chilled on tostadas or as a dip with crunchy tortilla chips.  Add some Tapatillo hot sauce if you like when serving (adds a nice color too).  Enjoy!


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