Easy fish dip makes quite a tasty treat

— To top off our day on the White River, Jimmy Gill unveiled one of the tastiest fish dishes I have ever savored.

It’s called “ceviche,” a kind of fish dip that’s ridiculously easy to make, but without the grease and high fat content of conventional southern fish dishes.

It’s great with bass, but Gill and Geroge Cochran said it’s even better with crappie.

Finely dice 10 bass or crappie fillets and put the meat in a bowl. Roll 10 big limes across a table with firm pressure. The objective is to break down the limes to release the maximum amount of juice. Cut the limes in half and squeeze the juice over the fish and let sit for 30 minutes.

Set the fish aside and finely dicetwo medium-sized onions, two tomatoes, four jalapeno peppers and one bundle of cilantro. A little cilantro goes a long way, so you might use less cilantro for a milder flavor. Remove the seeds from the jalapeno to keep the mix from being too hot. Dice the jalapeno hulls and mix. I also recommend adding at least two tablespoons of minced garlic. Squeeze two more limes over the vegetable mix.

You do not have to cook the fish. The acid in the limes will cook it for you. It will turn the meat brilliant white. When the dark veins in the meat turn white, it’s ready. Add salt to taste.

Mix the meat thoroughly and chill. Dip it with tortilla chips and enjoy.

Sports, Pages 27 on 08/12/2012

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