Recipe courtesy of Gabe the Fish Babe
Print
Scup Ceviche
Total:
1 hr 10 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons chopped jalapeno peppers (no seeds!)
  • 1 tablespoon good olive oil
  • 1 teaspoon chopped wild chives (or buy from grocery store, but the wild are easy to find)
  • 2 pinches sea salt
  • Segments and juice of 3 limes (no peel!)
  • 2 fresh scup (porgy) fillets, sliced into strips
  • Segments and juice of 1 grapefruit (no peel!)
  • Cold beer, for serving, optional
  • Crackers, for serving, optional

Directions

Mix together the jalapenos, olive oil, chives, sea salt, lime segments and juice, fish fillets and grapefruit segments and juice in a medium bowl. Let sit in the fridge for at least an hour, although longer is better to marinate the fish.

Serve cold, preferably on a hot summer day with cold beers and maybe some crackers as a vehicle to get the fish into your mouth. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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