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As the summer temps slip away and the crisp winds of the fall begin to permeate the Northeast, it’s time to celebrate the final, savory moments of the season with a dish that encapsulates the vibrant spirit of this summer into fall transition season – Porgy Ceviche.
Porgy, also known as Scaup, is a prolific saltwater fish found along the Atlantic coast. Typically, large numbers of porgy will move off the coastline starting in April, with the peak of the season around June. However, the opportunity to catch “jumbos” (porgies that generally weigh over 3 lbs or 16 inches) last well into the Fall. Retention limits for porgies are high (30/person/day in New York), they are strong and fun fighters, and most importantly, they make excellent table fare. In fact, the inspiration for this dish arrived when I learned that porgies belong to the beloved class of saltwater fish that possess no risk for parasitic infections. Given this and the fact that porgy flesh is mildly sweet, white and firm, sushi and ceviche have become staples anytime I have porgies. This variation of ceviche pulls from the Peruvian style of ceviche, as I love the zesty citrus, mildly sweet potato, savory hominy and fruity-pepper overtones from the Aji. Buckle up, this dish pays tribute to the sea’s bounty, the porgy, and is a great way to enjoy the last taste of summer with this coastal delight.
When fishing, ensure that you quickly kill, bleed and ice each fish you intend to keep. The end result of clean, white flaky meat will be perceptively better compared to not bleeding fish immediately.
Time to Make: 30 minutes, 1 hour chilling time
Also Works With: Sea bream, tuna, pompano
Looking for more ceviche recipes? Why not try out this Bay Scallop Ceviche recipe by Adam Steele?
Try our Delicious Wild Fish and Game Spice Blends!