One of my favorite ways to prepare fish is to make ceviche. In the summer we catch a lot of cobia out of Sebastian inlet and its perfect for this application. I always prefer a nice firm fish with white meat but the most important thing is that its very fresh. Ceviche is a way to "cook" your fish with acid instead of heat and it imparts a very unique flavor and texture on the fish. Cobia is my go to when it comes to making ceviche but triggerfish and black seabass are great too. This recipe has a lot of ingredients and is time consuming but is well worth it!
First step is to cut the fish into small pieces I like to do pieces a little larger than half inch squares. Then dice 1 half of a red onion in slightly smaller pieces than the fish. Place the Fish and the onion in a shallow glass baking dish. Squeeze 4 limes, 2 lemons and half the grapefruit on top until and make sure it covers the fish. Place in the Fridge for 2 hours or until the fish is not translucent in the the middle.
Next we are going to chop the tomato, cucumber and mango into to the same size pieces as the onion and add. Finely chop the jalapeño and add to dish and stir the ceviche. Place in the fridge for another 15 minutes.
Take the ceviche out and carefully drain the liquid. Pat dry with a clean paper towel. Then we are going to add the juice of 1 lime, honey, sesame oil, vinegar, tabasco, Worcestershire and splash of grapefruit juice. Add salt to taste, garnish with fresh cilantro and stir. When you are ready to serve add avocado. If you do this too early the avocado will become mush.
You can eat this with crackers, tortilla chips or just in a bowl with a spoon! Check out Filetshow.com to book a charter and catch a cobia of your own. Or visit us to see more recipes!