Black Cod Ceviche

Fisheries Guide
Recipes
Oregon Seafood Options
Seafood Tours
What's Fresh?
Where to Buy

Fort George Ceviche

Featured: Black Cod

Chef Jeff Graham, Fort George Brewery

Ingredients

  • 1 lb Sablefish (black cod) diced ½ inch
  • 1 ½ cup lime juice (fresh if possible) skin removed and diced ½ inch
  •  1 cup Maui or Vidalia onion diced ½ inch

———

  • 2 medium Roma tomatoes, seeds and membrane removed diced ½ inch
  • 1-2 (depending on desired heat) jalapeño seeded and finely chopped
  •  ⅓ cup cilantro minced (save some leaves for garnish)
  •  ⅓ cup Spanish olives rough chopped
  • 1 tablespoon extra virgin olive oil
  • Kosher or sea salt to taste
  • 1.5 Tbsp. orange juice (fresh if available)
  • 2 Tbsp. Fort George 3-Way IPA
  •  ½ tsp. sugar
  • 1 large avocado diced
  • Tortilla fried for service
Instructions
Step 1

  • Add Sablefish to a bowl with the diced onion

  • Add lime juice to cover. Refrigerate till fish is “cooked” (about 4 hours)

  • Drain lime juice off in a colander or strainer

Step 2

  • Mix tomatoes, jalapeño, minced cilantro, olives and olive oil in a bowl

  • Stir in the fish and onion.

  • Season to taste with salt...yes taste it. Add more if needed

  • Add the orange juice and beer (and sugar if needed)

Just before serving, gently fold in the avocado. Garnish with cilantro leaves and enjoy.