It’s not too often I go offshore fishing with my husband and his buddies (let’s just say it’s not for the feint of heart), but when the opportunity came up for a ‘couples’ offshore trip, I decided to break my no-fishing streak and embrace the opportunity. It was a day like one you’d see in the tourist brochures designed to lure people to Florida — light breeze, blue sky, 80 degrees and just plain awesome. We headed out on our friends Jim & Wendy’s Yellowfin (an awesome boat, by the way), and traveled at what seemed lightning speed until we reached 80 miles offshore. I know what you’re thinking. “Why do you have to go so far to get fish?” I guess the easy answer is that there is more opportunity to catch BIG fish and pelagics (sailfish, swordfish, etc.) the further you go. Personally, I think I would have been fine at 30 miles. But I digress. . .
My big conquest that day was a beautiful Blackfin Tuna — a coveted fish that makes the whole trip (and all those bloody, sweaty, disappointing, Pringle-filled hours) worthwhile. I decided to use the beautiful fillets we took home in a batch of ceviche. I don’t like bland ceviche, so I like to add a bit of jalapeño or hot sauce to give it a kick. A pretty basic recipe – acid, flavoring, a little olive oil, S&P. It really couldn’t be any simpler! Serve with some crunchy corn chips and maybe a nice cold Corona with lime and you’re in business!
- fresh blackfin or yellofin tuna
- lime juice
- lemon juice
- red pepper
- red onion (or scallions)