If you liked my previous recipe for Shrimp Cocktail Tostadas, my pickerel ceviche is like it’s cool older sister. I’ve been making this recipe for ceviche (with a North American twist) for a while now and am happy to finally share it.
I’m even more happy to have this post sponsored by Uncommon Goods because it’s a company with a mission that I can feel good about supporting for various reasons. They provided me with this stunning reclaimed wood cookbook stand. It is made of salvaged timber from old buildings in Europe. In fact, one third of their products are made using recycled or upcycled materials. Who doesn’t love beautifully crafted goods with a good story (and conscience) behind them?
This recipe requires your pickerel to marinate in the lime juice for a few hours, so while you do that, you have to see UnCommon Goods’ kitchen and bar collection – it is the kind of stuff foodies dream of. You can view the collection here. With Mother’s Day on the horizon, this is a fabulous place to find a gift.
I read that the lowest paid employees at the company start at above 50% the minimum wage (company CEO is passionate about fair minimum wage). They also support organizations for causes in the environment, women, sexual violence and hunger. You know that feeling you get when you’ve done something good? That feeling comes with every purchase at Uncommon Goods.
As for the goods in this recipe, the star of the dish is pickerel. Pickerel (also known as walleye) is a small pike found abundantly in North America.
First, you’ll need to chop all your ingredients. I used to be content with my cutting boards until now. I absolutely love this cutting board which is perfect for chopping up all the ingredients for your this recipe.
I adapted this recipe from here. I made it a lot in the winter so grilled worn was out of the question. Canned corn did the trick and because it’s softer, goes well in the ceviche. I also used pickerel cheeks which are the perfect size and thickness but you can use regular pickerel if cut into small chunks.
My favourite way to eat it is on its own or with tostadas. What would you eat them with?
- 1 lb pickerel cheeks or regular pickerel, cut into 1/2 inch chunks
- fresh juice squeezed from 3-4 limes
- 1 cup canned corn
- 2/3 cup chopped red onion
- 1 tbsp minced garlic
- 1/2 cup cilantro, chopped
- dash of salt and pepper to taste
- In a large bowl, combine the pickerel cheeks and lime juice.
- Add the remaining ingredients, mix well.
- Refrigerate for one to two hours.
- Serve fresh while still cool with tortilla chips, on tostadas or on its own.