Danny’s Daily Driver Kingfish Ceviche

Danny’s Daily Driver Kingfish Ceviche

The Catch

This one I caught rod and reel trolling a ledge but I have caught many king mackerel spearfishing. The last king I speared showed up while I was blue water drifting over a pinnacle. We saw him down deep eating chum. I did a nice breath up and went down straight by the line flasher. Got to his level, gave him squid fingers, and blasted it through the spine once he got into range.

The Cook

This recipe is super special to me because it’s been perfected through countless trials. @Pinkdolphinspearfishing and myself have been eating ceviche almost every day for 3 years. We’ve tried almost every fish in the area and all sorts of strategies. We developed these methods taking after the original Peruvian and Mexican dishes then added our own specialties to it.

It’s a great dish because really you can use any high quality white meat fish. Some of our favorites are cero mackerel, king mackerel, wahoo, trigger fish, and even mutton snapper. Here is the kingfish ceviche recipe:

5 from 1 vote

Danny’s Daily Driver Kingfish Ceviche

by Danny Chang

This life changing ceviche combines the classic Peruvian and Mexican dish with our own unique twist on it, perfected through hundreds of trials.

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 4

Equipment

• ▢
  Chef Knife
• ▢
  Bowl
• ▢
  Spoon

Ingredients

• ▢ Kingfish (or other fish)
• ▢ Limes
• ▢ Lemon (optional)
• ▢ Orange (optional)
• ▢ Red onion
• ▢ Cilantro
• ▢ Avocado (optional)
• ▢ Tomato (optional)
• ▢ Mango (optional)
• ▢ Jalepeño (optional)
• ▢ Corn (optional)
• ▢ Olive oil
• ▢ Salt
• ▢ Garlic powder
• ▢ Badia adobo
• ▢ Cayenne pepper (optional)
• ▢ Badia Habanero sauce (very spicy use wisely)
• ▢ Tortilla chips or tostadas

Instructions 

• Cut your fish into small cubes, if you’re using a softer sushi grade fish you can get away with larger pieces.
  Kingfish
• Once you have cut the desired amount, put the fish into a bowl or container.
• Start squeezing the limes onto the fish directly. For the amount of ceviche in the photo I used a little over 1/2 pound of fish and 3-4 large limes.
  Limes

  Lemon

  Orange
• Set in fridge for desired amount of time. Peruvian style ceviche doesn’t sit in lime for more than 5 minutes, but sometimes I like it to marinate a little longer. Once the fish is your desired amount of “whiteness” as it’s being “cooked” in the lime.
If it’s too strong citrus flavor from the limes, use a little honey to balance it out.
• Cut up your red onions. You can dice them as small as you like. Sometimes I like leaving them in long thin strips.
  Red onion
Careful with adding too much onion or too large pieces or it will be bitter.
• Cut up a small handful of cilantro into smaller pieces to mix in.
  Cilantro
• Dice the rest of your desired ingredients such as avocado, tomato, mango, etc. Keep in mind some of these ingredients should only be used if you’re serving the ceviche immediately.
  Avocado

  Tomato

  Mango

  Jalepeño

  Corn
• Throw everything together in your container.
• Start adding the seasoning. Be casual with it and just let it be, the flavors will work themselves out. I usually only use 6-8 drops of the Badia hot sauce, use sparingly because it’s spicy. The powders you also must be careful not to make it too salty. Poco a poco just take it slow. Add a little bit of everything.
  Salt

  Garlic powder

  Badia adobo

  Badia Habanero sauce

  Cayenne pepper
Don’t make it too salty, but if you do then add mango or Canned sweet corn.
• Throw a drizzle of olive oil over the whole thing. This is critical and surprisingly brings out a lot of flavor.
  Olive oil
• Mix well and serve with chips.
  Tortilla chips or tostadas

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