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Culinary BG
Flavor Inspired by Houston

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.

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