Sheephead Ceviche
Courtesy of Chef Trevor Cook
Ingredients
- 1 pound fresh sheephead fillet, cubed
- 8-9 limes, juiced
- 2 tomatoes, diced
- 4 green onions, minced
- 2 stalks celery, sliced
- ½ yellow bell pepper, diced
- ½ chopped fresh parsley
- Freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1/8 cup chopped fresh cilantro
- For garnish: avocado or mango slices, corn chips, cilantro sprigs
Preparation
Place sheephead in a medium-sized nonmetal bowl and add lime juice, making sure the fish is completely covered with juice. Cover and refrigerator at least 4 hours or overnight until the fish becomes opaque.
Empty half of the lime juice from the bowl. Add remaining ingredients, stirring gently. Season to taste, garnish as desired. Serve immediately and enjoy!
