Sheepshead Ceviche

June 22, 2011
2 Ratings
  • Serves 2-4
Author Notes

Ceviche is just about the easiest thing to make out there, and to such amazing results. What you are doing is cooking the fish with acid (usually lime juice, but you can use lemons or even vinegar). There are as many alternatives to this dish as there are herbs, spices, pickles and fish out there. So ceviche is fun. Use almost any fish, shrimp or crustacean... most work really well. Just make sure it is fresh and from a sustainable source. We were using sheepshead fish - which I hadn't had before, but it was very mild. It kind of reminded me of sea bass. Anyways, be creative with your ceviche or use what you have in your garden or the fridge. Here's the recipe for ours. —The Perennial Plate

What You'll Need
  • 1 pound fish, cut up into bite sized pieces
  • 1/2 cup minced mint
  • 1/2 cup minced basil
  • 3 limes
  • 1 teaspoon Louisiana hot sauce
  • 3 spring onions, diced
  • salt to taste
  1. Mix all the ingredients in a bowl, wait five minutes (the longer you wait, the more your fish will be cooked). The texture will change as it sits. I only like a few minutes, I want to hold on to the raw texture. Serve chilled. Great on toast or a tortilla chip (isn't everything?).

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Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

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