Striped Bass Ceviche

Ceviche is one of the most vibrant and flavorful things one can do with any firm, fresh caught fish. I used striped bass (rockfish) we caught Friday out of Lake Texoma.


24 oz never frozen fish filet (striper and snapper are my favorite). Cut into marble or smaller size chunks

1/2 diced purple onion

1 diced yellow OR orange bell pepper

1/2 diced green bell pepper

1 diced jalapeno

1/3 diced mango

Chopped Cilantro

1 diced Roma tomato

Mix ingredients into a ziploc bag and then squeeze 4-5 limes into bag. The citric chemical make up of the limes is what actually ‘cooks’ the fish

Shake and Refrigerate 4 hours. Turn bag and shake halfway thru

Serve chilled with tortilla chips