It doesn’t get much fresher than turning the day’s catch into a meal while you’re still out on the water.
Chef Cosmo’s bright, punchy ceviche comes together right on the boat, just moments after the fish comes over the rail. There’s no complicated prep and no need to cut the fishing short—just grab a cutting board, a resealable bag and a few simple ingredients.
Follow Chef Cosmo’s easy recipe to make fresh boat ceviche on your next day out.
Boat Ceviche
Prep time: 20 minutes
Marinating time: 15–20 minutes
Serves: 4–6
Ingredients
For the marinade:
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¾ cup thinly sliced red onion
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2 cups halved cherry tomatoes
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1 jalapeño, thinly sliced with seeds intact
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Zest and juice of 4 limes
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½ cup fish sauce
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¼ cup granulated sugar
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¼ cup red wine vinegar
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½ cup olive oil
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½ bunch cilantro, roughly chopped
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¾ cup ketchup, optional
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Salt, as needed
To finish and serve:
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2 pounds skinless, boneless fish fillets suitable for raw preparation, cut into ½-inch cubes
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1 avocado, diced
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Tostadas
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Your favorite hot sauce
Instructions
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Make the marinade. In a large bowl, combine the red onion, tomatoes, jalapeño, lime zest and juice, fish sauce, sugar, red wine vinegar, olive oil, cilantro and ketchup, if using. Stir until the sugar dissolves.
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Taste and adjust. The marinade should taste bright and well seasoned. Because fish sauce is naturally salty, taste before adding any additional salt.
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Pack it cold. Transfer the marinade to a large resealable bag or airtight container. Refrigerate or place it in a well-iced cooler kept at or below 40°F until ready to serve.
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Add the fish. When you’re ready to eat, add the diced fish to the marinade and gently mix to coat. Return it to the cooler and marinate for 15–20 minutes, or until the exterior of the fish appears opaque.
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Finish with avocado. Gently fold in the diced avocado immediately before serving so it maintains its color and texture.
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Serve. Spoon the ceviche onto tostadas and finish with your favorite hot sauce.
Make-Ahead Tip: The marinade can be prepared without the fish or avocado and refrigerated in an airtight container for up to five days. Add both shortly before serving.
Food-Safety Note: Use high-quality fish intended for raw preparation and keep it thoroughly chilled. Citrus changes the fish’s texture but does not eliminate all foodborne pathogens.
Good fishing, fresh ceviche and a full day on the water– that’s a day done right. Shop Huk to stay cool, protected and comfortable from the first cast to the last bite.