One of my favorite parts of spearfishing.... eating Ceviche made fresh on the boat. This has become a tradition for me and everyone that steps on my boat. Hope that it will become yours also. Any improvements or corrections are welcome.


1. Bring about 4 limes and 1 lemon...thats the ratio...
2. Don't forget the Old Bay seasoning and/or some good ole TONY'S.
3. Fish...dont bring any...the fresher, the better.
4. Zip-lock bags ...quart size...


First, fillet a fish that didnt meet the length requirements or a smaller tasty fish...my recommendations are amberjack. I think that small red snapper or little mangrove snapper will work, but my experiences have all involved small amberjacks...about 24" ....the ones that just didnt make it.... WARNING: TUNA DOES NOT WORK AS PLANNED. The juices only cook the outside and it does not taste good to me. You might like it if you like sushi or like tuna on the uncooked side......When you fillet it, cut it into small thin fillets (waffer thin) You want the acid from the lemons/limes to cook it...Chunks dont cook well.....

To Prepare

1.Fill up about 1/2 to 3/4 of the quart size ziplock w/ the fillets...
2. Then cut the lemons/limes in half and squeeze all the juice in the ziplock that you can.
3. Season it lightly...you can add more later
4. Once every is in, seal the bag air tight (no air in bag).
5. Put the bag o goodness in the ice chest covered under ice...the colder, the better.
6. Let it sit for at least 10 minutes. 15-20 is ideal, but if you cant wait, like me....10 is good...the longer, the more cooked....duh...
7. Add a little more Old Bay or Tonys and enjoy....

People pay top dollar for sushi and ceviche....the funny part about it, this process only works if the fish is fresh....

"The one cardinal rule of preparing ceviche is that the fish must be absolutely fresh. " - quote taken from Online Chefs page.

Michael Miller
www.louisianaspearfishing.com
www.myspace.com/louisianaspearfishing