Tropical Ceviche
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Tag Archives: Fresh catch
Offshore fishing adventures that are sure to end with an off the hook recipe!
Fish Cakes
Prep time: 15 minutes Cook time: 11 minutes
Servings: 8
1 pound Tilapia filet chopped very small (I use local caught white grunts)
1/4 cup green or red sweet pepper chopped small
1/4 cup celery chopped fine
1/4 cup(s) of onion chopped fine
2 tablespoon cilantro chopped
1 tablespoon yellow mustard
1 egg
½ teaspoon sea salt
½ teaspoon pepper
2 teaspoon Old bay seasoning
3/4 cup Ritz crackers crushed fine
1/2 cup flour
2 cups canola oil
Put oil in a pan and heat to 375 degrees.
In a separate bowl add flour and the remaining 1 tsp of old bay seasoning mix.
Chopped fish, celery, pepper, onion and cilantro add to a mixing bowl., Next add mustard, egg, sea salt, pepper, remaining teaspoon old bay seasoning and the Ritz crushed crackers mix all well.
With a cookie scoop form 16 cakes. Pat each down to a patty gently coating each with flour mixture and place in oil and fry 6 minutes turn and fry an additional 5 minutes they will be a golden color. On a plate with lined with paper towel put fried fish cakes to drain some of the excess oil. Serve with your favorite ramoulade, tartar sauce or mango salsa.Bon Appetit!