Amazing Ceviche Recipe from Our Trophy Lodge Chef
Thousands of people from all over the world flock to Alaska every summer for fresh air, beautiful scenery, outdoor recreation and world class fishing. Our guests are no different and enjoy breathtaking views of mountains, wildlife and glaciers right from our boats. But while the views are amazing, it’s the Halibut and Salmon that really get our guests excited! Early in the morning, our eager fisherman are ready to board their boats, anticipating the tug on their line and the thrill of the, “fish on”, challenge.
And If there’s one thing we know for sure, it’s that the moment you arrive home from your vacation and open that box of fresh Alaskan Fish; friends and family will be calling! “Was it beautiful?”, “Did you get seasick?”, “Did you see any bears?”, and wait for it…. “How many pounds of fish did you bring home?”. Hook. Line. Sinker. They will be knocking on your door in no time, chomping at the bit to see that freezer full of delicious fish; and when they do, we’ve got a great recipe that will have them booking their own trip to Alaska.
Ceviche is a seafood dish that gained its popularity on the coast of Latin America and the Caribbean. The bright citrus flavors of the dish really compliment both Halibut and Cod. Traditionally, the fish is cooked over a long period of time in the citrus juices, but here we take a short cut and poach the fish in lemon water, making this dish simple to put together and sure to wow your guests. Enjoy!
- 1 pound fresh, skinless halibut or cod
- 2 lemons zest & juice
- 2 limes zest & juice
- 3 tablespoons fresh orange juice
- 2 green onions, thinly chopped
- 1 red and 1 yellow bell pepper, diced small
- ½ red onion, diced small
- 1 jalapeno or serrano, stemmed, seeded and finely chopped
- 1/3 cup chopped cilantro
- Salt to taste
Bring 4 cups of water to a boil, sqeeze the juice of one lemon into the water, then add the remaining lemon to the water. Once boiling add your skinless filets to the water and poach for approximately 3 minutes or until cooked through. Remove the fish from the water and cool.
In a large bowl, mix together the green onion, bell pepper, red onion, jalapeno and cilantro. Once the fish is cooled, use a fork to break it up into one inch chunks. Stir in the cooled fish and season with salt, usually about 1/2 teaspoon. Add the zest and juice of one lemon, one lime and the orange juice. Cover and refrigerate for at least 15 minutes allowing the flavors to combine. Served best with tortilla chips.