Captain Steve’s Fishing Lodge Ceviche Recipe
I originally got this recipe from my friend John Martin, but I’ve changed it up a little bit over the years. My family and I eat this all the time, especially around the holidays because of the Christmas colors. I have been invited to many Christmas Parties…I think they just want me to bring the Ceviche!
Remember this isn’t an exact recipe. You can add more or less, depending on your taste, but try it with this recipe first.
2 lbs semi frozen white meated fish (halibut, lingcod and rockfish)
8 roma tomatoes (you can use any kind of tomatoes but here the romas are best)
4 jalapeno peppers (2 red and 2 green looks and tastes great)
1 bunch of cilantro
1 medium to large white onion
2 1/3 cups fresh squeezed lime or lemon juice (lime is better if you can find it and bottled juice is what I use)
2 firm ripe but not soft avocados
1 Tbsp garlic salt
1 Tbsp dried oregano
1 large bag of tortilla chips
The first thing I do is pull the fish from the freezer in the afternoon or evening the day before you want to eat it.
Let it thaw on the counter for about an hour. Trim all the dark meat (lateral line also) so you only have beautiful white meat.
Cube the meat into 3/4 inch cubes while the fish is still partially frozen and easy to cut.
Put the fish into a one gallon Ziploc bag with 2 cups of lime or lemon juice mix and put into the refrigerator. Save the 1/3 cup juice for later.
All the vegetables should be chilled in the refrigerator overnight.
The next day:
Put your fish in a colander and run cold water over it to rinse the juice off and dump into a large salad bowl.
Cut your tomatoes, onion and cilantro into pieces a little smaller than the fish and dump into the bowl.
Cut the jalapenos into smaller pieces and dump into bowl. (I remove the seeds so it’s not hot).
Toss with a large spoon from the bottom up and add the 1/3 cup juice, garlic salt and oregano.
After everything is mixed I then cut the avocados into pieces a little larger than the rest of the vegetables and toss again.
There you go, see how much you can put on a tortilla chip and enjoy!
In this picture we added some fresh cooked shrimp also. You can be creative and add scallops, squid, octopus, etc.
Love your new website! We are booked for our first trip with you in July. We met Captain Steve at Cal Expo in Sacramento, CA last year. We are counting the days to go fishing with you and Cal Kellogg in beautiful Alaska! Margaret & Mark
We spent 3 days and 4 nights at the lodge the week of June 10 2012, Found Capt Steve, his wife Leann and their family and crew to be wonderful people! Enjoyed our stay and the fishing immensely! If you have not given them a try you should. The wife and I are planning our trip back already, and we have been home 2 days.
Look forward to seeing all of you at Capt Steve’s Fishing Lodge soon!!!!
Fish On
Bud and Lynda Culver
It’s been a few years since I have fished out of Captain Steve Lodge, always a good time. I like your Ceviche Recipe, kind of sounds like mine. For a added twisted try adding some fresh ripe mango, this can help balance out all of the acid.