Here's another recipe from Capt. Billy Trimble (above right). This one is for Ceviche which is typically fish "cooked" in an acidic bath of fresh, unprocessed citrus juice. Here's what the captain has to say about this dish, "One of my favorite summer time meals is Ceviche, and one of the best fish to use for Ceviche is Black Drum. The flesh of the Black Drum is perfect for the dish as it is white, flaky and not oily. It will not turn to mush like the flesh of a speckled trout and is not as tough as redfish. Ceviche is very simple to make as it requires no stove, only time."
INGREDIENTS
Black Drum fillets, 1 dozen medium shrimp, lots of limes, 1 orange, olive oil, sea salt, black pepper, Tabasco, cilantro, jalapeños, bird peppers, green olives, capers, half of an onion
NOTES
If you can't get Black Drum fillets then Red Snapper, Striped Bass or Flounder can serve as an alternate. When working with saltwater fish never let fresh water touch the flesh of the fish until just before the cooking process begins. Instead of the first cleansing lime juice rinse you can pour steaming (not boiling) hot water over the fish and shrimp through a strainer. If you want a milder version of this recipe then substitute a red bell pepper instead of the hot pepper varieties.
COOKING INSTRUCTIONS
Step One - Begin with the fillets of a fresh Black Drum and about a dozen medium sized shrimp, deveined. Rinse fish fillets and shrimp with fresh water. Cube drum fillets and shrimp into a glass bowl then cover with fresh squeezed lime juice and set aside in the fridge for about an hour. Drain the lime juice off of the fish/shrimp, it is now ready to be combined with the other ingredients.
Step Two - Medium fine dice a half of an onion, devein and dice 2 jalapeños, bird peppers, chop a handful of green olives, chop a bunch of cilantro and add a liberal amount of capers. Add salt, pepper and a couple of dashes of Tabasco and olive oil then stir together.
Step Three - Squeeze the juice of one orange, then enough lime juice to cover the fish. Cover and set in fridge for at least 4 hours.
PHOTO ILLUSTRATIONS
Photo 1 - Black Drum fillets with boat fresh shrimp and other ingredients.
Photo 2 - Drum fillets and shrimp cubed and ready.
Photo 3 - Fish and shrimp covered in lime juice for the first time.
INGREDIENTS
Black Drum fillets, 1 dozen medium shrimp, lots of limes, 1 orange, olive oil, sea salt, black pepper, Tabasco, cilantro, jalapeños, bird peppers, green olives, capers, half of an onion
NOTES
If you can't get Black Drum fillets then Red Snapper, Striped Bass or Flounder can serve as an alternate. When working with saltwater fish never let fresh water touch the flesh of the fish until just before the cooking process begins. Instead of the first cleansing lime juice rinse you can pour steaming (not boiling) hot water over the fish and shrimp through a strainer. If you want a milder version of this recipe then substitute a red bell pepper instead of the hot pepper varieties.
COOKING INSTRUCTIONS
Step One - Begin with the fillets of a fresh Black Drum and about a dozen medium sized shrimp, deveined. Rinse fish fillets and shrimp with fresh water. Cube drum fillets and shrimp into a glass bowl then cover with fresh squeezed lime juice and set aside in the fridge for about an hour. Drain the lime juice off of the fish/shrimp, it is now ready to be combined with the other ingredients.
Step Two - Medium fine dice a half of an onion, devein and dice 2 jalapeños, bird peppers, chop a handful of green olives, chop a bunch of cilantro and add a liberal amount of capers. Add salt, pepper and a couple of dashes of Tabasco and olive oil then stir together.
Step Three - Squeeze the juice of one orange, then enough lime juice to cover the fish. Cover and set in fridge for at least 4 hours.
PHOTO ILLUSTRATIONS
Photo 1 - Black Drum fillets with boat fresh shrimp and other ingredients.
Photo 2 - Drum fillets and shrimp cubed and ready.
Photo 3 - Fish and shrimp covered in lime juice for the first time.
Photo 4 - Deveined jalapeños and bird peppers ready to dice.
Photo 5 - Diced ingredients combined with drained fish and shrimp ready for lime/orange juice.
Photo 6 - Bon Apetite
Captain Billy suggests pairing this Ceviche recipe with either Mexican beer, full bodied white or light red wine. He likes to serve organic blue corn chips and sliced avocado on the side.
Top photo by M. Thompson Recipe photos by Billy Trimble
Photo 5 - Diced ingredients combined with drained fish and shrimp ready for lime/orange juice.
Photo 6 - Bon Apetite
Captain Billy suggests pairing this Ceviche recipe with either Mexican beer, full bodied white or light red wine. He likes to serve organic blue corn chips and sliced avocado on the side.
Top photo by M. Thompson Recipe photos by Billy Trimble