Captain John Blenker’s Ceviche

As Told From the rail at www.fiveoclockcharlietours.com

I learned this dish long before GPS screens and fancy marina menus—back when the compass swung lazy and the ice chest mattered more than the cooler brand. Ceviche was never about recipes written down. It was about what the sea gave you that day, a sharp knife, and enough lime to make a fish honest.

This is how we’ve been doing it aboard and ashore for generations—simple, clean, and respectful of the catch.

The Fish (Fresh Matters)

This isn’t a dish for yesterday’s fish or “almost fresh.” If it didn’t come over the rail today, it doesn’t belong in the bowl.

Best Tampa Bay Choices:

• Mangrove snapper
• Spanish mackerel
• Tripletail
• Cobia
• Sheepshead
• Hogfish

Skin it clean, remove every trace of bloodline, and cut into small, even cubes—about the size of your thumbnail.

What You’ll Need

• 1 lb ultra-fresh, raw fish (cubed)
• Juice of 8–10 fresh limes (enough to fully cover the fish)
• ½ red onion, sliced thin as a sunrise horizon
• 1–2 fresh jalapeños, finely chopped (seeded if you fear the heat)
• 1 ripe tomato, diced
• ¼ cup fresh cilantro, chopped
• Sea salt, to taste
• Fresh cracked black pepper
• A drizzle of good olive oil (optional, but the old salts approve)

How It Comes Together

Lay the fish in a glass or stainless bowl—never plastic if you can help it. Pour the lime juice over until every piece is submerged like a tide change. Cover and let it sit in the shade (or fridge) for 15–30 minutes, depending on how firm you like it.

You’ll know it’s ready when the fish turns opaque, like it’s been kissed by the sun.

Drain off most—but not all—of the lime juice. Then fold in the onion, jalapeño, tomato, and cilantro. Season with sea salt and cracked pepper, tasting as you go. Finish with a light drizzle of olive oil if you’re feeling generous.

A Captain’s Notes

• Don’t rush it. Let the lime do the work.
• Keep it cold, especially in Florida heat.
• Serve with tortilla chips, saltines, or straight from the bowl with a fork and a story.
• Best enjoyed dockside, barefoot, with the smell of salt still on your hands.

Why We Make It This Way

Ceviche isn’t just food—it’s a celebration of the catch and the water it came from. On Tampa Bay, where tides rule the day and fresh fish is a promise, this dish reminds us that simple is usually better.

Catch it right. Handle it with care. Share it with good company.

That’s the captain’s way.

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