'Reel'axation Bluefish Ceviche

Dick and Susan, longtime Chatham Harvesters’ Fish Share members, are passionate bluefish anglers who live for the thrill of casting into the rips off Monomoy Island, just south of Chatham. These legendary rips—where tidal currents meet shallow sandbars—boil with life, often erupting with diving birds and blitzing bluefish flashing electric blue in the sun. For Dick and Sue, hooking into one of these fierce, fast fish is pure saltwater adrenaline. But the adventure doesn’t end on the water. Back on shore, they turn their catch into a vibrant bluefish ceviche that captures the spirit of the sea—bright, bold, and full of fresh flavor. We’re excited to share their go-to recipe with you!

Fish Share members Dick & Susan's 'Reel'axation Bluefish Ceviche

Ingredients for Bluefish Marinade

1 to 1½ lbs Chatham Harvesters bluefish, cut into ¼" cubes

Juice of 3–4 large limes

Sea salt and freshly ground black pepper, to taste

Directions for Bluefish MarinadeIn a non-reactive bowl, combine the cubed bluefish, lime juice, salt, and pepper. Stir well and let marinate for about 30 minutes, stirring occasionally until the fish turns opaque.

Ceviche Vegetables & Seasoning

While the fish marinates, combine the following in a large bowl:

2 seeded plum tomatoes, chopped

½ of a cucumber, peeled, seeded, and chopped

⅓ cup red onion, finely chopped*

2–3 jalapeño peppers, finely chopped*

¼ cup fresh cilantro, coarsely chopped (optional)

1 tablespoon dried oregano

1 tablespoon olive oil

1 firm avocado, peeled and chopped

*Adjust quantity to taste

AssemblyDrain the marinated fish and gently combine with the prepared vegetable mixture. Mix well to coat evenly.

To ServeServe chilled with your favorite corn chips—and maybe a cold drink to toast the day’s catch.

Salud!