Walleye Ceviche

Starters & Finishes
Featuring BLiS Blast Hot Sauce

Walley Ceviche

Walleye Ceviche Ingredients

  • 10-oz of skinless walleye fillet diced med to small 
  • ½ - green pepper fine dice 
  • ½ red pepper fine diced 
  • 1 jalapeno or Serrano pepper seeded and finely minced 
  • ¼ -C red onion fine minced 
  • 2 scallions fine minced 
  • ¼ C loose-packed cilantro chopped  
  • 3-limes juiced 
  • 2-lemons juiced 
  • 1 English cucumber the pole variety 
  • 2T olive oil 
  • 1t BLiS Blast Hot Sauce


Directions

  • Freeze walleye dice unthaw and drain 
  • Add most of lime and lemon juice but not all to walleye 
  • When the meat turns white all through drain off excess lime and lemon juice 
  • In a stainless bowl add diced peppers, scallions cilantro, olive oil, Blast hot sauce  
  • If needed add a little of the reserved lime and lemon juice
  • Serve on top peeled pole cucumber coins chilled

Serves 6

Photo Credit: https://www.wideopenspaces.com

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