From The Galley: Bluefish Ceviche - The Fisherman

From The Galley: Bluefish Ceviche

Not a conventional candidate for ceviche but surprisingly tasty.

If treated correctly upon catching it, it can be just as delicious as other species at meal time.

Most fishermen catch bluefish for the hard fight and for the great action but usually, you will not see this fish on a menu or cooked at home. Unknowingly to most, if this fish is treated correctly upon catching it, it can be just as delicious as the other species caught in the Northeast. The perfect size fish are the 4- to 8-pounders. Once caught immediately bleed and bury in ice.

For this recipe, we took inspiration from Mediterranean preparations of oily fish such as sardines or anchovies. Lots of fresh herbs and citrus accompany a tangy yogurt sauce, which played extremely well with this fish. We’d happily put this dish on a menu at a restaurant, and can’t wait for you to have a go at it with this incredible bluefish run we’re having!

All ingredients laid out ready for Ceviche.

For this dish you will need sourdough bread, one medium-sized bluefish and the following:

Ceviche Marinade

6 lemons juiced and zested

2 Tbsp. chopped fresh oregano

1 Tbsp. fresh lemon thyme

1 Tbsp. fresh dill

1 Tbsp. minced garlic

2 Tsp. minced fennel

1/4 cup sliced cucumbers

Herbed Yogurt Sauce

5 Oz. of greek yogurt

1 Tsp. chopped fresh oregano

1 lemon, zested

1/2 lemon juiced

3 pinches of salt

Garnish

1 heirloom tomato, seeded & julienned

1/2 bell pepper, seeded & julienned

1/4 cup Castelvetrano olives, pitted & quartered

1 cucumber, seeded & julienned

Picked fresh dill

When mixed, the acidity of the lemons will cook the fish.

Directions

Start with skinless bluefish filets with the bloodline removed. To make the marinade, combine all ingredients. Cut your bluefish filets into 1-inch cubes and cover them in the marinade. Let the fish sit for 15 to 30 minutes, depending on the thickness. You will know when your fish is ready when the meat looks cooked— it should be opaque all the way through.

To make the yogurt sauce, combine all ingredients.

To compose this dish, toast slices of the sourdough bread. Smear the yogurt sauce on the toasted bread, and place your fish on top. Arrange the garnish vegetables on top of the fish, and drizzle some of the marinade on top of the vegetables. Enjoy!

Ryan Lory and Mike O’Rourke, also known as the Salty Chefs are passionate chefs that do catering, private dinners, parties and events.

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