This is one of my all time favorite eats and one that can come very easily to those that live up here in Minnesota and catch walleyes on the regular. Ceviche is a popular dish that originates from coastal regions throughout Mexico and Central and South America. Ceviche is when you take fish or seafood and use citrus juice from lemons or limes to actually cook the fish, then spice it with various chili peppers.
I’ve taken this traditional form of cooking and gave it a Minnesota flare by using our state game fish as the main ingredient. If you don’t have wallleye you can use other fish native to wherever you live such as stripers, catfish, crappies or saltwater fish like shrimp, halibut and grouper. Ceviche is also a very healthy dish packed with not only healthy protein but also consists of fresh fruits and vegetables, mostly grown in my back yard.
Great for watching football games or enjoying a non traditional breakfast while watching Bassmasters on Saturday mornings.
Here’s what you’ll need:
1 Walleye Filet (skinned and boned)
Juice of 4 Limes
5+ Dried Chili de Arbol Peppers
Preparation is simple.
Dice raw walleye filet into very small pieces and throw into a mixing bowl.
Dice jalapeno and onion and mix with the walleye and add juice of 4 limes.
Cover and let sit in refrigerator for 3 hours, stir around every hour or so.
Once the 3 hours is up, the fish should have changed in color and actually cooked from the citrus.
Next, add diced fresh tomato and cilantro to ceviche mix. Take a handful of dried chili de arbol peppers or less or more, depending on your spice level and throw on a dry skillet and heat. This is to open up the oils of the dried chili’s. Once warmed, put into old coffee grinder and grind into a powder. Add ground chili’s to ceviche mix and place back into refrigerator for another hour.
After an hour, take out ceviche, add diced avacado and a pinch of salt to taste and serve with your favorite tortilla chips as well as a couple ice cold beers and enjoy!