The Legendary Ceviche of the Geaux Fly: Chimpa & Dempsey’s Secret Recipe

Out at sea, between leaping tuna and dolphins dancing along the wake, there’s a legend carried by the salty breeze: the ceviche of Chimpa and Dempsey, the mates of the Geaux Fly. It's more than food—it's a ritual. A taste of adventure, friendship, fresh catch, and laughter under the sun.

A Recipe Born at Sea

Every time they return to the dock, people don’t just come to admire the day’s catch. They’re hoping to get a bite of that ceviche. The one that, according to the old sea dogs, can cure heartbreak and revive even the sleepiest mate.

So what makes it special? Here it is… shared with you after a few cold beers and a wink from the crew.

Chimpa & Dempsey’s Ceviche Recipe

(crafted with salt, sun, and good stories)

Ingredients

2 fillets of fresh fish (yellowfin tuna or mahi-mahi are ideal)

Juice of 8 large limes (yellow if lucky, green if not)

1 red onion, thinly sliced

1 handful of chopped cilantro

1 cucumber, peeled and diced

1 semi-ripe mango, diced (the tropical twist)

Sea salt to taste

Freshly ground black pepper

A drizzle of olive oil

Dempsey’s secret touch: a splash of cold beer (ideally the one you're sipping on)

Instructions

Clean and cut the fish: Chimpa always says, “The fish should still think it's swimming.” Cut it into small cubes and place in a glass bowl.

Cure in citrus: Pour in the lime juice and mix gently. Let it sit for 15 to 25 minutes, until the fish turns opaque from the acidity.

Add the flavor: Mix in the onion, cucumber, mango, and cilantro. Season with salt and pepper.

Final touch: Drizzle with olive oil and that splash of cold beer. Dempsey swears it gives it “a soul from the sea.”

Serve with style: In glasses if you're feeling fancy, in coconuts if you’re beachside, or straight from the bowl if you're aboard the Geaux Fly.

Why Is It So Special?

Because it’s not just a mix of ingredients. It’s a moment: the sway of the boat, the sunset on the horizon, fish tales flying, music humming from the cabin, and that sacred silence that says, “this is the good life.”

Chimpa says it best: “This ceviche is like the ocean—simple, strong, and if you respect it… it gives you its best.”

Want to Try It?

The recipe’s right here, but the real flavor comes from the experience. If you ever spot the Geaux Fly at a dock, ask for Chimpa and Dempsey. Bring limes, good vibes, and a cooler full of cold beers. Maybe—just maybe—they’ll share a bit of their ceviche… and their stories.