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
- Garlic Salt
- Pink Salt
- Smoked Paprika
- La Costena, Sliced Jalapenos (just the juice)
- Red Onion
- Lime (lots of lime)
- Start by cutting up your fish into small little squares
- Throw it in a bowl
- Generously add Garlic salt, Pink Salt, Smoked Paprika.
- 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.
- Cut the vegetables into little pieces, chop up the cilantro.
- Strain out the juice from the bowl.
- Throw chopped veggies in the bowl.
- Fish should be cooked by now. Cut up and juice 5 more limes into the mix.
- Shake/mix the bowl. Add more of whatever you think.
- Crack a cold one and enjoy!