Welcome to the Captain’s Cookbook. Our latest recipe puts together yellowfin tuna, citrus ingredients, and little spice. Great for midday lunch on the boat or right after you catch it.
Welcome to the Captain’s Cookbook. Here, we will dish out recipes that make for a great affair on the water. Whether it be the catch that you just gaffed to a bring-along lunch, the recipes will satisfy any family or guests aboard your boat. This particular recipe, a Yellowfin Tuna Ceviche with Jalapeño Citrus Vinaigrette, deals with your most recent catch. Of course, you could change out tuna for most other fish. From wahoo to snapper, this recipe still holds. This recipe was prepared aboard our brand new 340CC, which has many different options for its leaning post. In this case, we have the standard kitchenette with 50-gallon livewell to the side. Let’s get to it.
- Yellowfin Tuna (or fish of choice)
- 2 seeded jalapeños, chopped
- 1⁄4 cup rice wine vinegar
- Lime juice
- Orange juice
- Lemon juice
- 1 Peach
- 1 Avocado
- 1 Red onion
Thinly slice your fish. With any fish, if desired, season with sea salt for added taste.
Place your sliced fish into a bowl. Cut onion and avocado, chop jalapeños (seeded), and prepare your citrus ingredients.
Now that you have your fish and add-ins placed into the bow, onto the vinaigrette.
Squeeze lemon, lime, and orange juice into the bowl.
Add sliced peaches and chopped cilantro.
Add 1/4 rice wine vinegar.
Mix that sucker up. Chill if necessary.
Present to your family and guest. Let them be wowed, not ony by that fish you just caught, but by the fresh ingredients that you whipped together for a healthy lunch aboard the boat.