Redfish Ceviche

For most of my life, fish was prepared one of two ways—fried or in a fish stew. That’s the way many of us grew up eating fish in Eastern North Carolina, and there’s certainly nothing wrong with it. But every now and then, it’s worth looking at a familiar ingredient through a different lens.

That inspiration came during a recent trip to Charleston, South Carolina, where I stopped in to visit Chef Jason Stanhope at Sullivan’s Fish Camp. I ordered the ceviche to start the meal and immediately fell in love with how bright, clean, and refreshing it was. The citrus was front and center, the texture was perfect, and it felt like the kind of dish that celebrates the fish instead of covering it up.

As we talked, I knew exactly what I was going to do when I got home. I’ve been trying to catch a redfish lately, and Larken finally landed a beautiful 19-inch slot redfish. After cleaning the fish, we ended up with just about nine ounces of meat—just enough to put together a simple batch of ceviche.

What I love most about this recipe is that it proves great food doesn’t have to be complicated. A handful of fresh ingredients, a little patience, and a fish caught close to home can become something completely different from what most people expect.

Whether you’re fishing the Pungo River, the Pamlico, or any coastal waterway, this recipe is a simple way to enjoy the resource in a fresh new way.

1. Fillet the redfish and cut into 1/4- to 3/8-inch cubes.

2. Place the fish into a glass or non-reactive bowl and cover with the juice of 7 limes. Allow the fish to cure in the lime juice for 1 1/2 to 2 hours.

3. While the fish cures, dice the cucumber, red onion, and avocado into roughly 1/4-inch pieces. Combine with the drained Rotel and chopped cilantro in a separate bowl.

4. Once the fish has cured, use a slotted spoon to transfer it into the vegetable mixture. Add back some of the lime juice until you reach your preferred consistency.

5. Add Fox Hollow Outdoors All-Purpose Seasoning and mix thoroughly. Taste and adjust with additional lime juice from the remaining lime and additional seasoning if needed.

6. Serve chilled on tostadas, with saltine crackers, tortilla chips, or however you enjoy ceviche.

Chef’s Notes

This recipe is intended to be a foundation. Fresh mango, melon, jalapeños, or other seasonal ingredients can easily be incorporated to make it your own. The goal is to keep the fish front and center while allowing fresh ingredients and bright citrus flavors to shine.