BOOTLEG Walleye Ceviche Recipe
The BOOTLEG Walleye Ceviche is a twist on the classic. Great for summer! Serve with chips, crackers or on lettuce. Use frozen fish to avoid getting sick. We suggest Walleye fillets, however, any kind of frozen fish will typically work unless it is exceptionally oily.
1 lb. Walleye filets diced
5-6 limes or lemons
1 ½ cups diced tomatoes
1 green pepper or red bell pepper chopped
2 tablespoons cilantro
1 tablespoon salt (optional)
1/2 teaspoon oregano
2 jalapeno peppers chopped
1 tablespoon BOOTLEG Rum Runner 6 or BOOTLEG Outlaw Surf & Turf seasonings. Omit salt if using BOOTLEG Outlaw Surf & Turf.
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons cilantro, chopped (chop and add just before eating)
- Prepare all ingredients and mix them in a bowl. Cover the bowl and refrigerate for at least 1 hour.
- After at least an hour, take it out and stir it. The fish should be white all the way through before eating.
- Sprinkle the cilantro on top just before serving
Want more recipe inspiration? Check out other BOOTLEG spice recipes.