fishfry
Well-Known Member
Just got back from two days on the lake, April 6/7.
Weather was perfect, Camping was excellent, and fishing was
. Boated 139 and lost many more…..
133 crappie, 3 walleye, and 3 LMB. One of our favorite things to do when we have our week on the lake is make ceviche from fresh fish we just caught that day. I was really craving some and decided to make some with cheeks from the walleyes and some crappie fillets. We’ve made ceviche at the lake from about every fish with white meat that swims in there, except for catfish. I think a mess of nice bluegill would probably be the best option but Striper, smallmouth, crappie, walleye, and bluegill have all been very good. The only species we haven’t tried yet that would be a good option is largemouth. This is a great activity to include anybody that wants to help.
Houseboat Ceviche:
Small mixing bowl or cereal bowl of about 3/8 size chunks of fresh fish that were just caught, put on ice until filleted and prepped to be cut into 3/8 size chunks.
While fish are being prepared 1 or more people can cut and squeeze lime juice into another medium size mixing bowl and when finished fish can be added. Make sure to have enough lime juice (15-20 limes)to cover the fish. It doesn’t need to be submerged in it but as long as there’s enough to have it all soak in. I then put this bowl into the fridge while the lime juice cures (40 minutes minimum) the fish and vegetable prepping begins. Many people can assist in this as the following ingredients will need diced:
2 medium cucumbers
1 small/medium red onion
2 big jalapeño or Serrano peppers
3 firm Roma tomatoes
4-5 garlic pieces minced
Cilantro chopped(this varies by how much because not everyone likes it)
Avocado diced is optional
Mix all these ingredients together well in a large mixing bowl. Sometimes I like to add in the tomatoes and avocado with each little session because if not, they tend to get a little soggy after a day.
Pull the fish out of the fridge and drain the lime juice from it and add to the vegetable mix and stir and combine and mix very well. Add salt and pepper and lemon juice to taste.Serve with crackers, tortilla chips, tostado w/aĂŻoli, or a tortilla with an aĂŻoli spread and cold beer!
This usually lasts two or three days before it’s gone, but it’s a nice treat to pull out of the fridge on hot Powell days or really anytime.
Weather was perfect, Camping was excellent, and fishing was
. Boated 139 and lost many more…..133 crappie, 3 walleye, and 3 LMB. One of our favorite things to do when we have our week on the lake is make ceviche from fresh fish we just caught that day. I was really craving some and decided to make some with cheeks from the walleyes and some crappie fillets. We’ve made ceviche at the lake from about every fish with white meat that swims in there, except for catfish. I think a mess of nice bluegill would probably be the best option but Striper, smallmouth, crappie, walleye, and bluegill have all been very good. The only species we haven’t tried yet that would be a good option is largemouth. This is a great activity to include anybody that wants to help.
Houseboat Ceviche:
Small mixing bowl or cereal bowl of about 3/8 size chunks of fresh fish that were just caught, put on ice until filleted and prepped to be cut into 3/8 size chunks.
While fish are being prepared 1 or more people can cut and squeeze lime juice into another medium size mixing bowl and when finished fish can be added. Make sure to have enough lime juice (15-20 limes)to cover the fish. It doesn’t need to be submerged in it but as long as there’s enough to have it all soak in. I then put this bowl into the fridge while the lime juice cures (40 minutes minimum) the fish and vegetable prepping begins. Many people can assist in this as the following ingredients will need diced:
2 medium cucumbers
1 small/medium red onion
2 big jalapeño or Serrano peppers
3 firm Roma tomatoes
4-5 garlic pieces minced
Cilantro chopped(this varies by how much because not everyone likes it)
Avocado diced is optional
Mix all these ingredients together well in a large mixing bowl. Sometimes I like to add in the tomatoes and avocado with each little session because if not, they tend to get a little soggy after a day.
Pull the fish out of the fridge and drain the lime juice from it and add to the vegetable mix and stir and combine and mix very well. Add salt and pepper and lemon juice to taste.Serve with crackers, tortilla chips, tostado w/aĂŻoli, or a tortilla with an aĂŻoli spread and cold beer!
This usually lasts two or three days before it’s gone, but it’s a nice treat to pull out of the fridge on hot Powell days or really anytime.
