From swamp to plate! When life gives you Snakeheads, make ceviche. Contributor Jon Peake shares this great recipe and short film to show you how to do just that.
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Serving Size Time To Make
4-6 5 hours
Plywood Tailgate Cutting Board
White Fleshed Fish
- 2 lbs snakehead or similar fish fillets
- 1 cup Tomatoes
- 1 whole Serrano Chile (de-seeded)
- ½ cup red onion
- 5 fresh limes
- 3 fresh lemons
- 1 tsp salt
- 1 tsp Everglades original seasoning
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First you will need to go catch some snakeheads, or know a friend that has some.
After you have acquired the snakeheads you will need to fillet and debone them and cut into bite-size pieces, set aside for later. Freeze the fish overnight. Freshwater fish can carry parasites if not cooked properly. The citrus will not kill them.
Next dice 1-cup of tomatoes and put in a glass bowl, then dice the Serrano Chile and remove the seeds and place the diced Chile into your glass bowl.
Now you will need to prepare your limes and lemons, to prep them roll them on a hard surface, it helps to get the juices flowing, now you will need to cut them in half and squeeze them into a strainer over your glass bowl (so the seeds will not be in your finished product).
Next let’s add some more flavor. Add 1tsp of salt and 1tsp of Everglades seasoning (trust me it’s good stuff)
Once you have all ingredients in your glass bowl you will add the bite sized snakehead pieces that we set aside, go ahead and mix the bite-size pieces into the mixture thoroughly so the fish is immersed in the mixture.
Now cover tightly and place into the refrigerator.
Let stand in the refrigerator for 4 hours or until fish turns from opaque to white throughout.
That means it’s time to drain the juice from the bowl and enjoy!
Some serving methods include but not limited to , just eat it with a spoon or you can serve it with chips , it really does not matter it is guaranteed to be a hit.