This summery treat is great when scooped up with tortilla chips! Try it with another fish if you choose, though remember this dish is all about fresh, local seafood.

Time: 30 minutes plus overnight marinating

Serves:4

Ingredients:

1 lb. fresh pickerel filets – cubed to roughly ¼”
1 cup lime juice
8 teaspoons Kosher salt
1 red onion – finely chopped
1 fleshy tomato (roma works well) – seeded and chopped
1 red bell pepper – seeded and chopped
1 jalapeno pepper – seeded and finely chopped
1 bunch fresh cilantro – leaves only – roughly chopped
 

Preparation:

Combine fish with salt and lime juice. Mix well and refrigerate overnight, ensuring fish is completely covered with liquid. A freezer bag works well for this.

Drain the fish (do not rinse) then mix with the remaining ingredients shortly before serving.

Get the PDF and nutrition info 

12 Replies to “Pickerel (Walleye) Ceviche”

  1. This recipe is so refreshing and full of flavor. With the cilantro, fresh vegetables, twist of lime and Pickerel my taste buds exploded with every bite!

  2. We tried this recipe last night. Excellent! Every bit as good today for a snack. Definately a keeper. Thanks Kevin!

  3. Hi Kevin,
    Really enjoyed your pickerel. Flavor was over the top.
    Also thought your edimami humas was delicious.
    Any chance you cld post that receipe??
    Dick

    1. I’ve had a few requests for the edamame hummus. I will make a point of getting that one documented and posted within the next couple of weeks. Glad you enjoyed it!

  4. Hi Kevin,

    Thank you for bringing your pickerel to the bbq. What a wonderful summer dish.

    Enjoy the summer, see you in September.

    Roy Sommerfield
    Les Marmitons

  5. You should never eat fresh water fish uncooked. Hope you don’t end up with huge tape worms. Only salt water fish can be eaten raw. It sure looks good but with the wrong type of fish.

    1. Thanks for the comments, Al. When you prepare a ceviche (especially one that marinades as long as this) you are chemically cooking or “curing” the fish in the same way a dry-cured salami never sees heat above room temperature, yet is safe to eat. I don’t think anything besides the fish flesh itself will survive this much salt and acid!

    1. Hello David! 13.5 pounds? That’s one heck of a walleye!

      I’m glad to see you’re checking out the site. I had so many people asking for a recipe when I served that one, that it had to make the site at some point.

      Be sure to send me some pictures of that fine ride of yours.

  6. Kevin is likely correct on the ceviche – remember, most seafood ceviche recipes call for a much shorter marinade as they don’t want the fish completely cured/cooked thru by the acid. Any recipe for fresh water ceviche has called for the overnight marinade which most seafood recipes specifically suggest not doing that length of time.

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