Ceviche.

[splitshot]

Post up your favorites. We used to do this with the needle fish we caught down at Puerto Penasco. Trick is to use a mild non oily fish like snapper.

2 lbs mild uncooked pescado cut into 1/2" cubes.
1 cup of fresh lime juice.
1/4 cup of fresh lemon juice.
1/2 to 1 shot glass of tequilla.
2 to 4 tablespoons of hot sauce, Franks, Tobasco, etc..

Marinate all this in the fridge for 3 to 4 hours (this will cook the fish).

Afterwards, add:
1 cup of chopped romas.
Several finely chopped serrano chilis.
1/4 to 1/2 cup chopped cilantro.
And garlic salt per taste.

Best served on corn tortillas or with corn tortilla chips..

 

[Liam]

holy fxxx...that really does sound and look good. I've never done a fish cerviche, i usually use scallops, sckrimp and avocado

 

[splitshot]

holy ****...that really does sound and look good. I've never done a fish cerviche, i usually use scallops, sckrimp and avocado

I've never thought of scallops, thanks!

Extra limes are a must for the Mexican beverages consumed during the marinating and while consuming..

 

[Liam]

I've never thought of scallops, thanks!

Extra limes are a must for the Mexican beverages consumed during the marinating and while consuming..

make sure they're dry pack scallops...

 

[sparkplug]

That looks really good. You may want to try a little ginger ale in your next batch, just trust me.

I personally will only use pelagic species of fish so I avoid or reduce my chances of any type of food poisoning.

 

[splitshot]

Will do, thanks. Alternative turns into mush??

 

[splitshot]

That looks really good. You may want to try a little ginger ale in your next batch, just trust me.

I personally will only use pelagic species of fish so I avoid or reduce my chances of any type of food poisoning.

Refresh my memory, non bottom feeders right?

 

[Liam]

Will do, thanks. Alternative turns into mush??

pretty much. They end up oozing the sulfides and falling apart.

 

[sparkplug]

Refresh my memory, non bottom feeders right?

Correct, it is a migratory thing. Probably is not that big a deal but I was just thowing it out there.

 

[splitshot]

pretty much. They end up oozing the sulfides and falling apart.

Look what I found searching the sulfide oozing critters..

 

[MANUCHAO]

Has any of yah ever done ceviche with black clams ?
I remember as I kid eating them but dont know how to prepare them...

 

[Liam]

Look what I found searching the sulfide oozing critters..

i am sure those are dry packed scallops...

 

[retrofive]

Mmmm..... Ceviche. There is a little restaurant where we used to live that serves a fish ceviche like yours (slipshots). I will have to give this a shot, looks yummy

 

[FLATU8ER]

Well, just found this part of MUD.
Ceviche------ many different types, and many different cooks. I have been told that there is a type of ceviche that can be associated with many different regions around the world.
Here's mine-----my family calles me Chef Boy-o-boy
8 big lemons
5 to 6 regular limes
Juiced over a strainer.
Add in 1 to 1 1/2 lbs of raw shrimp I like med size tiger prawns
1 or so lb of scallops big or small cut to bite size pieaces
crab---various type here, but about 3/4 to 1 lb of total unshelled meat, if raw throw in, if King or Snow, it is usally sold as pre cooked, it can be soaked in the juice, or tossed in about 1 to 2 hrs before serving to blend w/other flavors
Fish--- open to what you like, but as mentioned above, firm white meat--i'v used snapper.
The other half----- the tequilla sounds good---------
one red or yellow bellpepper diced to the size of a pencil eraser/adds color filler crunch
one med sized purple onion diced to the same size
one small cucumber peeled/sliced&diced
one or so green onion, good for flavor and more color
one to four cloves of garlic diced very small, optional
the peppers--it's all personal taste--- i cut and seed, then dice very small, here's what i use
serrano's about 5
jalapeno's about 3 to 5
cilantro one bunch choppedup
After to citric acid does it's thing, 4hrs to overnight, drain. i reserve some liq.
mix seafood with veggies, and depending on weather you like a dry or soupy mix i'll use some Clamato Picante across everything to blend. Need to spark it up? i'll use Tapiatio hot sauce, and the reserved liq to adjust the fluid/taste level. Additional ingrediants/substitutions-----the fake lobster/crab meat to reduce $'s or streach out the batch for more people
Everything in this mix is variable, and is a combination from Mex, and S. Amer. i've even read somthing about papayas and carribian styles------- anyhow serve with tortilla chips or somthing simmilar, beer and/or various other social lubricants cheers, Jim PS diced avacado before serving(forgot to put that in)

 

[COChef]

black cod, tequila, jalapeno, pickled red onion, dragon fruit(sub chayote or jicima), lime juice, lemon juice, cilantro, garlic, salt, pepper, tostada shells.

 

[spressomon]

Well, oddly enough, you wouldn't think salmon would make a good ceviche ingredient. But as Cruiserdrew and I discovered while in the midst of o-too-plenty fresh Alaskan Coho salmon: It is exquisite!

Here's how I make it:

2-limes freshly squeezed
1-lemon freshly squeezed
1-orange freshly squeezed
salmon filet, deboned and 3/4" dice
1-garlic clove, minced
1/2 avocado, diced
red onion, thinly sliced, to taste (or shallot works great too); about 1/3C thin slices
1-habanero, minced
1-serrano, minced
1/4C cilantro, finely chopped
1/4t-1/2t ground cumin
Sea salt to taste

Combine all, except the avocado, in a glass bowl. Cover, refrigerate for 30-60 minutes (I've marinated for a several hours to a fine result too; the salmon gets firmer as the "cooking" time is increased...). Just before serving add the avocado. Serve with corn chips.

The fat from the avocado is a nice touch to balance out all the acidity of the ceviche...

 

[FLATU8ER]

salmon i would have neever guessed

 

[spressomon]

salmon i would have neever guessed

Same here. But faced with eating fresh salmon every night on a recent fishing trip (darn...) we were looking for creative and tasty experiments. Since coming home from that trip in September I've made it at least 1/2 dozen times or more.

The key like any ceviche/raw fish consumption is to have really really high quality flesh.

FYI: Salmon needs, as we discovered, to be frozen before eating raw to avoid any chance of inheriting tape worm...freezing kills it if its present.

 

[COChef]

salmon ceviche is amazing. you can make ceviche with ANY fish, just some hold up better. with fish like salmon, just make sure you eat it as soon as its been "cooked"