September 6 2013

Hogfish Ceviche

Ceviche is one of my favorite preperation. This Hogfish ceviche recipe is a two day process but well worth the wait. Enjoy, til next time CHEERS!!!!!

Hog Fish Ceviche

Serves 4


1 Lb. – fresh hog fish fillets ( diced in small pieces)

2 cups – fresh lime juice

¼ cup – fresh diced tomato (seeds removed)

¼ cup- diced red onion

¼ cup diced red pepper

1 jalapeno pepper diced (seeds and ribs removed)

2 TB. – minced cilantro & a few leaves to garnish

3 TB. – extra virgin olive oil

3 TB. – orange juice

3TB. – ketchup

1 tsp.of your favorite hot sauce

 Pinch of Sea Salt and fresh ground black pepper to taste

1 large ripe avocado (diced)

2 TB. – green olives diced

Fresh lime wedges

1 bag – tortilla chips or scoops


  1. Place the fish an a mixing bowl and pour the lime juice over top tossing the fish while doing so. 
  2. Wrap with plastic wrap and place in the fridge over night. (About 12 hours). 
  3. Drain the fish and discard the used lime juice. 
  4. Add all the other ingredients except the avocado, olives, the extra cilantro, and the lime wedges.
  5. Toss to infuse flavors and let sit back in fridge to get really chilled. Once chilled well, taste and adjust any seasoning to your liking.
  6. In 4 margarita glasses , divide the ceviche equally and garnish with avocado, olives, lime wedges, and cilantro leaves.
  7. Serve with the warm tortilla chips. ENJOY!!!!!!