Scup Ceviche

Recipe courtesy Gabe the Fish Babe
Show: Log On & Eat with Eden Grinshpan Episode: Eat Like a Mermaid
TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: --
 
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
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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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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