This fish appetizer with a Latin twist will make you feel like you are on the beaches of Mexico!
Many anglers may struggle with finding new ways of preparing their catch. Growing up fishing in the southwest region of Texas, our typical catch of the day was black bass. At times it was difficult to come up with a creative way to prepare the fish for a meal that wasn’t bland and boring.
The beauty of this dish? You don’t have to cook a thing! Let the acidity of the citrus do its thing, and the fish will be ready to eat after a wait in the fridge. You can even make this one on a backcountry camping or fishing trip, and all you need are the extra ingredients, a bowl and knife and an iced-down cooler.
This dish was often prepared by my father and enjoyed by family and friends. The beauty of this dish is that it can also be prepared using plenty of fish other than bass. Enjoy a piece of nostalgia from my home to yours.
Black Bass Ceviche
- 1/2 pound Black Bass Fillet
- 2 Medium Lemons
- 1 tsp Sea Salt
- 1/8 tsp Pepper
- 3 Roma Tomatoes
- 1 Medium Avocado
- 2 Jalapeños
- ½ Small Red Onion
- 1/3 C Chopped Cilantro
- Salt to taste
- Garlic Powder to taste
Chop fillet into small cubes and place in a medium sized bowl. Sprinkle salt and pepper over the fish chunks.
Squeeze juice from the lemons over the fish chunks. Mix well, cover and place in the refrigerator at least for 8 hours.
After the fish has chilled, chop the tomatoes and place the chopped pieces in the bowl with fish.
Devein and remove seeds from the jalapeños and finely chop. Place finely chopped jalapeños into bowl with fish.
Finely chop the onions and add to the bowl. Cut the avocado into small cubes and add to the bowl.
Season with salt and garlic powder. Mix well.
Serve with tostada chips, pita chips, or any type of cracker.