Mahi with Ponzu and Red chile, Ceviche style.

[SportFishStaff]

Well we had an epic trip with www.thatsrightcharters.com
report found here
http://www.sportfishermen.com/board/...ds-etc-1379204.

Prior to the trip I put together this recipe and kept it sealed in anticipation of a little ceviche on the boat.

Thought we would get a Longfin with all the reports but the Weed line full of 10+lb Mahi got us our appetizer. Pack them deep in the ice for a good chill.

Recipe
10oz of Ponzu sauce
Ponzu is a Japanese Soy Sauce, accentuated with citrus. It balances the salty of the soy with the sweet of citrus.

4oz of Red Chili Sauce Sriracha
You can now find this in some supermarkets it is a staple in oriental cooking. Most of your spicy tuna rolls you eat in a Sushi place has this in it. Great flavor but has a good kick also. It's the sauce with the rooster on it.

Juice of 3 limes

3 cloves of garlic


A heaping tbsp of fresh ginger

1/4 to 1/3 cup chopped green onions

Mix ahead of time and keep chilled in a sealed container.

we cleaned and diced about 2 lbs of meat and only used half of the above recipe. Kept the rest unused in its sealed container.

MAKE SURE TO REMOVE ALL DARK MEAT WHEN MAKING ANY CEVICHE STYLE RECIPE. I'm not into getting a mouth full of blood line.









This is a picture from a previous thread but it shows removing of the blood line and stripping out the fillet before cubing.

We than packed the sealed containe in ice to get a really good chill, allowed it to marinade for about 1.5hrs and served on crackers.

Enjoy.