Fresh Caught Ceviche

Fresh Caught Ceviche

With Victor Olivares


Victor Olivares takes us on a trip to his home fishery in Port Aransas, Texas. Victor learned to fly fish at a very young age from his grandfather and has experience hooking his clients onto Tarpon, Snook, Jacks, and Redfish from Brownsville up to Port Aransas.

Victor does things a little differently for his clients. Most guides prepare a boat lunch typically consisting of sandwiches and chips for their clients. Victor likes to give his clients the experience of taking their catch from the water, straight to the table. Many of Victor’s clients experience their first redfish or black drum catch on his boat and what better way to have a meal than by whipping up some from caught ceviche with your first fish? What a unique experience.


Book a trip with Victor HERE

The Recipe

  • Fish
  • Garlic Salt
  • Pink Salt
  • Smoked Paprika
  • La Costena, Sliced Jalapenos (just the juice)
  • Cucumber
  • Red Onion
  • Tomatos
  • Cilantro
  • Serrano
  • Lime (lots of lime)


Step 1

  • Start by cutting up your fish into small little squares
  • Throw it in a bowl

Step 2

  • Generously add Garlic salt, Pink Salt, Smoked Paprika.

Step 3

  • Crack open the La Costena, sliced jalapenos and pour ONLY the juice in the bowl with the fish.
  • Cut up 3 limes and juice them into the bowl
  • Let all that sit for about 15 minutes, we’ll cut the vegetables in the meantime. The jalapeno and lime juice helps cook and marinate the fish.

Step 4

  • Cut the vegetables into little pieces, chop up the cilantro.
  • Strain out the juice from the bowl. 
  • Throw chopped veggies in the bowl.

Step 5

  • Fish should be cooked by now. Cut up and juice 5 more limes into the mix.

Step 6

  • Shake/mix the bowl. Add more of whatever you think.

Step 7

  • Crack a cold one and enjoy!

Tri Tip Sliders

Reverse Seared Tri Tip sliders

By Jason Wilson @meat.therapy



– 1 tri tip

– 1 TBSP avocado oil

– favorite steak seasoning

– 1 lemon squeezed

– 3 TBSP horseradish

– 2 TBSP mayonnaise

– 1 tsp salt

– 1 tsp black pepper

– slider buns


  1. Start with busting out your Pecos Outdoors Workstation and get to trimming up your tri tip. Coat with avocado oil as a binder. Season the meat on both sides with your favorite steak seasoning (I used Meat Church Holy Gospel).
  2. While the season is adhering, get your smoker rolling at 225°. Place the tri tip in the smoker, fat side down once your smoker temp is ready.
  3. While the smoke is rolling, make your sauce. Combine sour cream, horseradish, mayonnaise, lemon juice, salt, and pepper (I subbed with Meat Church Holy Cow). Mix well, cover, and place in the fridge.
  4. When the tri tip hits an internal temp of 110°-115° have a skillet or griddle warmed to medium high heat and sear. Flip every minute until your internal temperature reaches 133° Pull and let the meat rest for 20-30 minutes.
  5. Build the sliders. Slice up the tri tip making sure you are cutting against the grain. Spread your sauce on the bottom bun and top with a few slices of steak. Add a dollop of cream sauce to the top. Grab that delicious slider and SMASH!


I love using my @pecosoutdoor workstation for cooks like these. It’s perfect for the prep with all of the different attachments. The basket to hold my seasonings, the trash bag holder for trimmings and what not, and the paper towel holder ate game changers. It’s durable and portable so you will often see me using these outside of my outdoor kitchen at events.

What I used:

* @pecosoutdoor Workstation

* @traegergrills Ironwood XL & Flatrock

* @meatchurch Holy Gospel

* @meatchurchbbqsupply Holy Cow

* @spaceman_knives Kiritsuke & Slicer

* @dukes_mayonnaise

* @boarshead_official horseradish

* @swift__meats Prime Tri Tip

#sliders #tritip #horseradishsauce #recipe

A New Way to Serve Dove

We’ve partnered with Mill Scale Metalworks to bring a fresh twist to your traditional dove feasts. Tired of the standard dove poppers with jalapenos and bacon? Try these dove tostadas for a refreshing take on a classic. Gear up, heat the coals, and let’s get started!

Field to Table Dove Tostadas

Before you get started, you’ll need a shotgun and shells. Once you’ve reached your limit, it’s time to clean your kill. If you’re new to this, here’s a guide to get you through it:

  1. Remove the wings
    • Grab the bird’s body firmly with one hand and a wing with the other, pinching the socket. Fold the wing up towards the bird’s back. You’ll know you’ve dislocated the wing when you hear a pop. Twist and pull off the wing. Repeat with the other wing.
  2. Breast Plate
    • This part takes practice. Lay the dove on its back in your hand. Using your thumb, find a distinct point between the bird’s legs – the tip of the breast plate. Slip your thumb under the plate and pull the bird’s body downwards. Done correctly, you’ll hold the breast in one hand, the body in the other.
  3. Clean the Breast
    • Rinse off any remaining skin or feathers from the breast under running water. Be sure to remove any BBs lodged in the meat.
  4. De-Breast
    • If you have a knife, cut off the breasts as you would fillet a fish (run the knife alongside the bone). Without a knife, you can use your thumb to separate the meat from the bone.

The Recipe


  • Dove
  • Corn Tortillas
  • Jalapenos
  • Onion
  • Green Onion
  • Cilantro


Now, it’s time to fire up the grill. We used Mill Scale Metalworks’ Santa Maria Grill. Its open-fire design is perfect for in-the-field grilling, especially when mounted on the side of a smoker. Set up your Pecos Table, arrange your ingredients, and pop open a cold one.

If you prefer videos to text, check out our Dove Tostadas video.

Step 1: Grill Tortillas

  • Place tortillas directly on the grill above the coals. The goal is to dry them and give them a light char, resulting in a crisp, oil-fried texture.

Step 2: Saute the Veggies

  • Oil your Mill Scale Chapa or any available skillet. Add jalapenos and white onions (hold the green onions for now). Cook until lightly charred, then add the green onions.
  • Flip the tortillas once one side is nicely charred.

Step 3: Cook the Meat

  • Add the dove breasts to the skillet with the veggies. Cook quickly, seasoning with Meat Church Holy Voodoo for some heat. Once the other side of your tortillas is crispy, remove them from the grill and place on your Pecos Richlite cutting board.

Step 4: Assemble

  • When the dove is fully cooked, pair it with the veggies on the tostadas, top with cilantro and hot sauce.

Step 5: Enjoy

  • Congratulations, you’ve discovered a new way to enjoy dove. Pair with a Lonestar or two, light a fire, and relish your Dove Tostadas.