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.
Recipe:
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
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