Bluefish Ceviche Recipes

Steps:

• Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
• Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
• Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
• Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

Steps:

• Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
• Add the remaining ingredients and chill until ready to serve

Steps:

• Cut fresh bluefish filets into small pieces. Add the juice of two lemons and one lime, sea salt, soy sauce, a dash of hot sauce, one red pepper, half of a jalapeno pepper and one diced onion. (Optional: Add a diced mango and few springs of cilantro). Marinate in the refrigerator for one to three hours. Serve with ice-cold cerveza and blue corn chips.