Ceviche is a dish that I think most people know, and everybody has their own favorite way to do it.
My method is really nothing fancy, but I figured I would share how I make it out of the flesh of the mighty MonkeyFace Prickleback.
Monkeys often get a bad rap, but I love em...I think they are fun to look for in shallow holes and cracks, are beautiful in their own ugly way, and have a firm, white versatile meat. Course...some folks say the meat is too tough and they taste like iodine, but everybody has different tastes.
I think Monkey meat makes great ceviche cuz the meat is so firm that it hold up really well to soaking in lemon/lime juice and doesn't dissolve or disentegrate or get mushy at all.
So...first of all, go out and shoot a monkey or several monkeys or a barrel of monkeys...
I gut the monkeys ASAP cuz they are herbivorous as adults and their bellies are often stuffed full of rotting kelp/algae that can be quite stinky.
Once home, I skin the monkeys by scoring them behind the head and then using pliers to rip the skin off each side.
Once they are skinned, the meat will be very easy to filet off the backbone.
Then chop the meat up into cubes...the meat freezes fine, but to be honest I have never found a worm in a monkey, and I think since they are primarily herbivores as adults that they really don't get the parasties that you often see in other NorCal fish. So, I do make ceviche out of them without freezing first, but to be totaly safe you can vacuum seal and freeze first.
Then chop your other ingredients and get your citrus juice ready. I use cilantro, roma tomatoes, jalapeno, and red onion.
I pour enough half lemon and half lime juice to cover the fish in a glass bowl. Then I cover with saran wrap and put in fridge overnight or at least for a few hours until the meat turns white. Then I drain off the initial juice. This helps make sure that any possible funky flavors from the meat get taken out.
Then I add the other chopped ingredients, some more fresh lemon and lime juice to keep it juicy and give it a nice crisp taste, some tabasco, sea salt and pepper to taste and serve with nice chips and cold beer.
So, if you're hole hunting and come across a pair of beady monkey eyes staring back at you...go ahead and blast him and bring him home and serve him up...I bet you'll like it.