Fished solo in La Jolla Friday the 13th and caught a nice rockfish in about 125' of water on a whole dead squid.
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Beautiful afternoon on the water, hard to believe its the middle of December.
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Rockfish and Mango Ceviche Recipie
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Ingredients:
1 large rockfish or a couple smaller rockfish
5-6 mini sweet bell peppers
1 jalapeño pepper
2 roma tomatos (de-seeded)
3 stalks green onion
1/2 bunch cilantro
1 large mango
1 avocado
Tapatio or your favorite hot sauce
Limes and lemons
Salt and pepper or spices to taste
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Directions
Step 1:
Cook fish by cutting fillets into cubes, placing cubes in flat pyrex dish and covering fish with lime and lemon juice and a bit of salt and pepper. Cover with cling wrap and let sit in the fridge for minimum 8 hours or until the fish has turned white in color. After the fish is cooked drain out the lime and lemon juice and put fish back in pyrex dish
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Step 2:
In a large bowl dice mini sweet bell peppers, jalapeño, roma tomatoes, green onion, cilantro, mango, and toss with lime juice and salt and pepper to taste.
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Step 3:
Dump mango and vegetable mix from large bowl into pyrex dish and mix with cooked fish. Taste and add salt, pepper, or lime juice as needed.
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Step 4:
Serve on tostada with a bed of cabbage and top with avocado and hot sauce. Or use empty mango and avocado halves as bowls and eat with chips or a fork
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And of course you have to have a cocktail paired with the dish. In the winter time I like to drink whiskey and thats also the time when my lemon tree produces the most lemons so here's a great simple cocktail to drink with the ceviche.
Whiskey Sour cocktail
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Ingredients:
2oz Rye Bourbon (Bullet Bourbon Rye is my favorite but Makers Mark fine)
3/4 oz lemon juice
1oz simple syrup
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Directions:
Mix bourbon, lemon juice and simple syrup then pour over ice in a 8oz high ball glass. Garnish with maricino cherry and lemon slice.