About Spearos Kitchen
Spearos Kitchen is an ocean to table education platform focused on helping the recreational spearfishing and fishing communities responsibly utilize their catch through recipes, species guides, fillet tutorials, and educational content.
What Is Hogfish Ceviche?
Hogfish ceviche is a fresh, citrus-cured dish made using raw hogfish that’s cut into small pieces and marinated in lime or lemon juice. The acidity of the citrus firms up the delicate white meat, giving it a texture similar to lightly cooked fish while keeping its clean, mild flavor intact. It’s typically mixed with ingredients like thinly sliced onions, chili peppers, cilantro, and salt, creating a bright, refreshing dish that highlights the natural sweetness of the hogfish.
Because hogfish has a tender, slightly sweet profile and isn’t overly fishy, it works especially well for ceviche compared to stronger-tasting species. The key is using very fresh fish and keeping the preparation simple so the flavor stands out. Served chilled, hogfish ceviche is light, crisp, and perfect for warm-weather meals or as a fresh way to enjoy your catch.
Frequently Asked Questions
About This Hogfish Ceviche
Hogfish Ceviche has always been one of my favorite things to make with the fresh hogfish I get out spearfishing. Hogfish are one of the most unique looking fish we have here in South Florida, and they have some of the whitest, mild meat. This makes them great for things like fish tacos. While they might not be my first choice for sushi or sashimi, they certainly do make some other incredible meals.
This particular Hogfish ceviche uses not only fresh lime juice to cook the fish, but also fresh orange juice. This gives the ceviche a little bit of added sweetness to complement the heat of the red chili pepper. Feel free to use any type of pepper that you wish, if you want it more spicy you can upgrade to a habanero pepper!
How I Got The Hogfish For This Recipe
Spearfishing Hogfish In South Florida
I got this particular Hogfish out spearfishing off of Dania Beach on my kayak. I had originally gone out for the opening of Black Grouper season, but wasn’t able to find any. I kept seeing some decent sized Hogfish come through, and eventually settled on taking one. I shot him just behind the pectoral fin, so all of the fillet remained in tact.
Hogfish Catch & Cook
I usually just try to take the larger ones I see, there are a lot that are right around the 17″ mark, this one ended up being right at 19″ to the fork. This was just one of the dishes I made with this fish, If you’d like to see what else I did check out our Hogfish species page. I also did a full tutorial on How to Fillet a Hogfish that is up on our Youtube.
Other Easy Hogfish Recipes
We have a full page dedicated to easy Hogfish recipes, be sure to check it out to find more ways to prepare this fish!
Hogfish Ceviche
