Nothing reminds me more of summertime fishing than ceviche, fresh fish tossed and cooked in citrus. It’s an all-in-one cooking process that encapsulates the simplicity of some of the most delicious food. When you’ve been out surfcasting the beach all day, sometimes you need something quick, refreshing, and satisfying; this is what you go for. This article’s recipe features a New York City ceviche done my way, prepared with a robust 31-inch Striped Bass.
The sand gives in with each step as I march to the inlet, gusts of wind propelling me forward. It’s at this point that I almost always step into the mind of the species at hand. In this case, I am going for stripers (Are we ever really going for anything else?). I round the corner and am met with the tantalizing pinpricks of hundreds of sand grains pelting my face. This is what we live for.
I approach the true channel of the striped bass highway, also known as an inlet, only to be met by an incoming tide driven by strong winds. I understand the new moon brings powerful tides, but I am not prepared for this. When water in an inlet is moving exceptionally fast, it’s difficult to present to a bass that may be stuck on the bottom. I had to get down to them.
One of my favorite parts of the puzzle of surfcasting, and fishing in general, is thinking exactly like the fish. A virtue of an inlet is that there’s always a cut or dune to duck behind where you can get yourself out of the wind. For this recipe’s catch, it is exactly that mentality that allows me to relocate out of unfishable conditions to find a school of bass.
My father, who has fished his whole life, always encourages me to fish when I don’t necessarily feel like going. Over the years, I’ve learned that the worst weather conditions can very well be the best times for a fishy walkabout. He always stresses that foul weather coupled with strong tides disorients baitfish, forcing them to seek cover near shoreline edges. Predators are never far behind.
Ceviche is perfect for a summer day and can be prepared with several local inshore species, with striped bass and porgy being my absolute favorites. The citrus marinade denatures the fish proteins within 15 to 30 minutes, taking the meat from raw to gently cooked. The texture is soft, and the flavor is bold.
Ingredients for Ceviche
- Striped Bass or Porgy Fillets
- Red Onion
- White Onion
- Serrano Pepper
- Tomato
- Cucumber
- Cilantro
- Golden Kiwi
- Lime juice
- Salt
- Olive Oil
- Cayenne Pepper
- Scallion
- Tostones
- Tortilla chips
Step 1: Cure the Fillets
Curing your fillets before making ceviche prevents the meat from becoming too mushy and rapidly breaking down in lime juice. Coat your fillets in a 50/50 salt-sugar cure and allow them to sit for 10 to 30 minutes. This process gives the fish an intensified flavor, springier mouthfeel, and exuberant shine. Once your fillet is ready, rinse it off in slightly salted water and pat it thoroughly dry.
Step 2: Make the Ceviche Mix
Combine your diced tomato, red onion, white onion, cilantro, serrano, golden kiwi, diced serrano, diced cucumber, and cubed fillets into a bowl. Add fresh-squeezed lime juice and toss, ensuring the cured fish is thoroughly coated (they do not have to be submerged).
Get creative when making your own ceviche. It’s a perfect vessel for sweet, savory, and umami. Change the bite from your allium to something more subtle, like celery or fennel. Tweak your lime juice for a different acid, like vinegar or another citrus. Change your savory elements by serving with garlic toast. Add par-cooked shrimp and octopus. The options are endless, as long as you denature those proteins!
Step 3: Serve
Let your mixed ceviche cook for 15 to 30 minutes. Once it’s ready, take the plate outside, hit it with a dash of cayenne pepper, and enjoy with friends, family, and adult beverages. For this article’s plate, I did just that and served family-style, using tortilla chips and tostones as flavor vehicles. It can’t get any better.
Tight lines and happy eating, until next time.
