In January of 2023, the Little Cabin Crew traveled to St. John in the USVI. One of the activities we did was fishing. We caught mackerel, bonito, mahi, and a colorful fish called rainbow runner. Our daughter Shannon made ceviche with it, inspired by a recipe she found at Allrecipes.com that was meant for mahi. You could use this with walleye, bluegills, or any mild white fish. We served it with tortilla chips. This was tropical, fresh, and excellent.
All that being said, I decided to do a little bit of an internet search about raw fish food safety. The MEATEATER site had an informative, if graphic description of the hazards of raw fish. I am posting the link for that https://www.themeateater.com/fish/freshwater/is-it-safe-to-eat-freshwater-fish-raw
Ingredients for Rainbow Runner Ceviche
¾ pound rainbow runner fillets, diced (could use any fresh white fish) ⅓ cup lime juice ⅓ cup lemon juice 1 tablespoon minced jalapeno pepper (used sweet pepper instead) ½ teaspoon salt, or to taste 1 pinch dried oregano 1 pinch cayenne pepper ½ cup diced avocados ½ cup peeled and seeded diced cucumber ½ cup diced orange segments (could use orange zest) ½ cup chopped fresh chives 2 tablespoons radishes, sliced 1 tablespoon chopped cilantro 1 tablespoon olive oil
Directions
Stir rainbow runner, lime juice, lemon juice, chopped pepper, salt, oregano, and cayenne pepper together in a bowl. Completely immerse in liquid. This acidic mixture will "cook" the fish, as well as flavoring it. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for 30 - to one hour. The length of the cook depends on how large the pieces of fish are.
Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into fish mixture until completely coated. Season with salt.
Son-in-law Dan Honl and family friend Jen Snyder high diving a great day on the water.
Daughter Shannon Honl prepping the ceviche.
The rainbow runner is the pretty fish at the bottom of the photo. You can learn about them here.