Part two of this three part series. Ceviche is awesome and I have never made or tasted cobia ceviche so I decided to experiment. It turned out great. This ceviche takes 10 minutes to make and 30 minutes to cure, costs $10 and feeds four.
Cobia Ceviche
10 oz of fresh line caught cobia, diced
2 limes, juiced
1 lemon, juiced
1/8 white onion, razor thin sliced
1 teaspoon fresh parsley, fine chop
1 jalapeno pepper, razor thin slices
1/4 teaspoon fresh ginger, grated
salt
Cut fish into small cubes, try to keep them close to the same size. Use a small pyrex bowl and cover the fish with the lemon and lime juices. Cover and place in the fridge for 20 minutes. Remove and mix in the jalapeno, parsley, onion and ginger. Place back in the fridge for 10 minutes. Season with a touch of salt and serve in a martini glass.
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