Bycatch and Local Fish Ceviche - Chris Shepherd
- 2 lbs. of local bycatch fillets (trigger fish, Vermillion, and the other snapper boat fish)
- 1 lb. of local gulf shrimp, peeled and deveined
- 1/2 cup of lime juice
- 1/4 cup of orange juice
- 1 tomato, diced
- 1 small red onion, diced
- 1 small bunch of cilantro, chopped
- 1 small jalapeno, seeded and minced
- Salt and pepper to taste
In a medium pot over medium high heat, add 1 quart of water and 2 tablespoon of salt and bring to a simmer. Poach the shrimp until just pink. Strain and chill.
Dice the fish into 1/4 inch squares and place in a bowl. Add the juices and let marinate or cook for 45-60 min. Drain the fish slightly. Add the remaining ingredients and let marinate for 45 minutes.
Season and serve.