Starters & Finishes
Featuring BLiS Blast Hot Sauce
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