Baja Style Ceviche Recipe

Baja Style Ceviche Recipe

Chef and angler, Matt Moyer is well versed in both the catching and preparing of amazing fish dishes created from Southern California’s diverse array of fish and seafood options available to anglers and sportsmen.

ceviche recipes

Chef Matt is whipping up Ceviche 3 Ways so that you can transform your catch into these simple, yet sophisticated ceviche dishes to amaze your friends and fishing buddies.

Baja Style Ceviche Ingredients

  • 1#           Fish (Rockfish or Bass)/Medium Dice
  • 1/2#       Lobster or Shrimp/Medium Dice
  • 1 C         Freshly Squeezed Lime Juice
  • 2 ea.      Carrot/Small Dice
  • 1 C         Tomato/Small Dice
  • 1 C         Red Onion/Small Dice
  • 1 ea.      Jalapeno/Seeded/Small Dice
  • 2 T         Cilantro/Chopped
  • 1 C         Green Onion/Cut Thinly on Bias
  • 1 C         Clamato Tomato Juice
  • Kosher Salt/Black Pepper/Tapatio to taste

Directions

Submerge Fish and Shellfish in lime in separate bowls. Stir every 15 minutes. Drain off lime juice after 1 hour. Mix all ingredients together and serve with corn tortilla chips.

Cold Smoked Ceviche

Chef Matt Moyer loves to fish, but man can he also cook. Here he shares a simple twist on classic fish recipes with his Cold Smoked Ceviche recipe.

Check out the Bubba website to check out all of their knife options!

Matt Moyer
Matt is the Ballast Point Brewing Fishing Team Captain. He is a San Diego native who made his name originally by being one of the pioneers of kayak fishing. Matt has been featured on several television shows; Stoked on Fishing, Angler Chronicles, Kayak Fishing with Jim Sammons; as well as the kayak ...
Nice. For a diff twist: I lived on Yucatan coast/ Belize for 24 yrs and ceviche was 'the thing'. We found that caye limes made the best lime flavor and after cooking the fish in the juice and dumping it, we would squeeze some more lime juice on the mix. We also also used peeled cuke pieces and little onion. I would say my favorite was to add a little bit of olive oil and some sliced up martini olives. Lost of ways to make it that taste nice and fresh! I will have to try the clamatto.
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