Ceviche is always one of our favorite dishes, especially in the summer, and grilled ceviche is over the top good. Almost any firm fish or seafood can be used for ceviche but we love cobia in particular for this recipe because it’s firm, mild, easy to cook and tastes so good. Cobia is a farm raised fish commonly from Panama or Vietnam. It’s reasonably priced and very versatile, from sashimi to pan sautéed to grill fish sandwiches. We chose cobia so that you could try it for the first time and add a new fish to your menus.
Ingredients
3 lb. cobia fillets, skinned
3 cups cilantro
1.5 cups lime juice, freshly squeezed
1.5 cups orange juice, freshly squeezed
1.5 cups purple onion, chopped
1 cup red peppers, diced
1/2 cup yellow peppers, diced
1/2 cup jalapeno peppers, diced
1/4 cup green olives, whole
1/4 cup green olives, sliced
1/4 cup capers
2 tablespoons fresh garlic, chopped
2 tablespoons tomato paste
1 tablespoon, sriracha hot sauce
1 tablespoon pink Himalayan salt
1 teaspoon black pepper
1/4 cup olive oil to coat the fish
Directions
Rub fish with olive oil and leave at room temperature for one hour.
Mix liquid ingredients first and stir in tomato paste until dissolved. Add vegetables and spices to liquid mix. Cook cobia on the hot grill for about 2 minutes per side just enough to sear the fish and make a few grill marks. Remove and slice the cobia into bite size pieces then gently toss in with the vegetable mix. Place in refrigerator for an hour to chill or just eat it directly after mixing.
We like to serve our ceviches with tortilla chips.
This recipe makes enough to serve 10 to 12 people as an appetizer. Enjoy!