Tripletail Ceviche: An Awesome Twist on a Classic Seafood Recipe

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Ceviche comes in many forms; make sure you chose a firm fish. In this easy recipe most of the ingredients will already be in your fridge or pantry. Here I chose to use tripletail, a firm fish that lends itself easily to this type of preparation. Tripletail are famously caught around floating objects, inshore, nearshore and offshore. When you catch one, bleed and ice it well immediately. Taking good care of your catch is paramount to a wonderful meal. This recipe yields 4 appetizer portions.(Note: Tripletail minimum harvest size is 18 inches, and the bag limit 2 per person. Florida’s state record is 40.8 pounds).

Tropical Tripletail Ceviche Recipe

Ingredients:

• 1 ½ lb. tripletail fillets, cut into ¾-inch cubes
• ½ cup finely chopped sweet onion
• ¼ cup green onion chopped
• ¼ cup chopped sweet red pepper
• ½ tsp. hot red pepper flakes
• 1 tsp. ginger paste
• 1 Tbsp. light brown sugar
• 1 tsp. Sriracha hot sauce
• 2 Tbsp. soy sauce (reduced sodium)
• 1 cup diced ripe mango
• 2 kiwi fruit, 1 chopped and 1 for garnish
• 2 Tbsp. chopped fresh mint
• 3 Tbsp. fresh lime juice
• 2 Tbsp. rice wine vinegar

Mix all of the above in a glass bowl or jar and refrigerate, stirring or turning every hour. Let marinate for two to three hours then sample. If the fish is too firm for your taste it can be refrigerated longer or even overnight. When ready to serve, drain off liquid and place in bowls. Sprinkle with black sesame seeds and drizzle with Sriracha.

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• This article was featured in the July issue of Florida Sportsman magazine. Click to subscribe.

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