Dockside Ceviche - Everything You Need For A Clean & Fresh Dockside Snack

A good day fishing is always a good time and enjoying it with friends takes it to the next level. Standing around fileting fish and cleaning the boat with an ice-cold beverage after a long day is hard to beat. Everyone is pumped up and telling stories of battling the days catch. Over the last couple of years, I have started taking it to the next level and making post fishing dockside snacks. These days, I rarely leave the house for an offshore trip without packing a tube of wasabi and a bottle of soy sauce. Cutting and eating fresh wahoo and tuna sashimi on the fillet table is simple and adds another element to the day. Some days I pack a plate and other times the sashimi is eaten right off the table. I have learned it does not matter what the presentation is, there are never any leftovers at the end. Over the years my dockside snacks have evolved to include not only sashimi but fresh ceviche and crackers as well. At first, having all the ingredients for ceviche on a center console seems like a real pain but I have a simple method that makes it extremely easy. Cooler space is always a premium on a center console and even more so on a long day with lots of food and drinks. I started prepping the ceviche ingredients the night before and placing them in a quart size sealable container to save space and time. There are a million different ways to make ceviche and it is hard to go wrong any way you do it. Below is a rundown of the ingredients and preparation I typically use that is easy to do and tastes great.

Ingredients

• ½ Red or Sweet Onion
• 1 Small container of cherry tomatoes
• ½ Cup Cilantro
• Salt and Pepper
• 4-5 Limes
• Crackers of your choice
• Fish: Wahoo, Tuna, Snapper, Mahi Etc.

Prepping The Night Before

Finely chop the Onion, Tomatoes and Cilantro and add them to the container. Season lightly with salt and pepper to you liking. Seal the chopped ingredients in the container and place them in your cooler on ice along with bag of limes. Place the crackers in a dry spot where they will not get crushed during the day.

Mixing Prepped Ingredients With Fish

Once you are back from fishing give the container of chopped ingredients and limes to the person filleting the fish. Cut the fish into small chunks, using just enough to almost fill the container. Leave about one inch of room at the top of the container. Cut the limes in half and squeeze the juice into the container. Put the lid on tight and shake well so the lime juice covers all the ingredients. Place the container back in the cooler and let it sit for around 20 minutes or until you are done cleaning up. The citrus juice will slightly “cook” the fish and mix with the other ingredients.

Time To Eat

Remove the container from your cooler and pull your crackers out. Grab a cold beverage and gather your crew up for a great post fishing snack. I like to scoop the ceviche straight from the container, but you can also dump it into a bowl.

This is a simple and fun way to enhance your next fishing trip and enjoy the fruits of your labor. I promise that after you start doing this it will become a regular occurrence. Your crew and guests will be blown away.