PORTLAND, Ore. (KOIN) — During the pandemic, Oregon’s seafood industry saw a sharp decline due to the pandemic. But now is the time to support your local fishermen.
Chef Jeff Graham from the Fort George Brewery in Astoria joined AM Extra to cook black cod, talk about common local seafood to cook at home and share information about the #EatOregonSeafood initiative.
CHECK OUT THE RECIPE HERE:
Fort George Ceviche Recipe
From Chef Jeff Graham
Ingredients
1 lb Sablefish (black cod) diced ½ inch
1 ½ cup lime juice (fresh if possible) skin removed and diced ½ inch
1 cup Maui or Vidalia Onion diced ½ inch
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2 Medium Roma Tomatoes, seeds and membrane removed diced ½ inch
1-2 (Depending on desired heat) Jalapeño seeded and finely chopped
⅓ cup Cilantro minced (save some leaves for garnish)
⅓ cup Spanish Olives rough chopped
1 tablespoon Extra Virgin Olive Oil
Kosher or Sea Salt to taste
1.5 Tbsp. Orange Juice (fresh if available)
2 Tbsp. Fort George 3-Way IPA
½ tsp. Sugar
1 Large Avocado diced
Tortilla Fried for service
Step 1
Add Sablefish to a bowl with the Diced Onion
Add Lime juice to cover. Refrigerate till Fish is “Cooked” (about 4 hours)
Drain lime juice off in a colander or strainer
Step 2
Mix Tomatoes, Jalapeño, Minced Cilantro, Olives and Olive oil in a bowl
Stir in the fish and onion.
Season to taste with salt…yes taste it. Add more if needed
Add the orange Juice and Beer (and Sugar if needed)
Refrigerate
Just before serving:
Gently fold in the avocado
Garnish with cilantro leaves
And enjoy
