Recipe courtesy of Gabe the Fish Babe

Scup Ceviche

  • Level: Easy
  • Total: 1 hr 10 min (includes marinating time)
  • Active: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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!

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