Sports
Sportfishing, Fresh Ceviche With Patch TV
You'll see some great action on the deck of the Westerly as Patch sent a camera crew out to record the fun. Plus, check out this recipe for homemade ceviche.
Local fishing continued as Hermosa Beach recently headed into the weekend for private boaters and sportboat anglers alike. A mild Southern California winter continued to provide angler with some outstanding local action.
It has been so good that a film crew from Patch joined Thursday afternoon on the Westerly out of Long Beach Sportfishing to experience fishing and Felipe’s ceviche firsthand.
Cecelia Smith, Aaron Selverston and of sister site Carlsbad Patch came out to shoot a segment for a pilot TV show. It was the threesomes’ first sportfishing adventure and they loved it.
Find out what's happening in Hermosa Beachwith free, real-time updates from Patch.
Sculpin and bass fishing was excellent using fresh dead squid with a one-ounce leadhead for bait. Brandon Vaca got some great bass tips from Captain Jeff Jones and John Ackley and caught lots of fish.
Captain Larry Moore had one of the hottest sticks of the night catching and releasing lots of sculpin and bass. Todd Lee had a nice three-pound sand bass while the Westerly crew led by Skipper Ackley were right there when you needed them.
Find out what's happening in Hermosa Beachwith free, real-time updates from Patch.
Toward the end of the trip, yours truly put together a ceviche made from the night's freshly caught fish. It was a hit. Smith had never had ceviche before.
"This is the best; it tastes so delicious and fresh," she said.
Goodman and Silverston were equally impresses.
"You haven’t lived until you’ve tried Felipe’s Ceviche," Selverston said.
One of the best ways to prepare freshly caught fish is to make a homemade ceviche. Here is one of my favorite recipes:
Ingredients
Limes
Salt
Pepper
diced tomatoes (optional)
diced purple onions
diced cilantro
Clamato juice
Preparation
Cut your fish in equal-sized cubes so it cooks in the limejuice evenly. Not really big chunks of fish; rather bite-sized cubes.
Cover fish entirely with fresh lime juice and refrigerate for four hours or more if you like. A little more lime juice is better than too little. You may need to move the chucks around after two hours so they all get exposed to the lime juice.
Pour off excess lime juice.
Add Clamato juice to taste.
Add your onions, tomatoes, and cilantro and mix gently.
Salt and pepper to taste. Garnish with sliced avocado.
