Posted: 3/8/2011 1:50:49 PM EDT
|
The tuna sammich thread had me eating tuna and crackers. That got me wondering about the last time I had ceviche. Too long! Anyone have any good recipes? |
|
The 'recipe' for cerviche I use is damn simple and works with every white fish I've used:
Tomatoes Onions Lots of Cilantro Seasoning of some sort. I've used Tonys to good effect. Anything sweet and sour will be good. Lime Juice, loads of it. Add fish diced up to the size you want. Let it sit for a while in the fridge. When the flesh turns completely white, nom. Hell it couldn't be easier. |
|
Quoted:
The 'recipe' for cerviche I use is damn simple and works with every white fish I've used: Tomatoes Onions Lots of Cilantro Seasoning of some sort. I've used Tonys to good effect. Anything sweet and sour will be good. Lime Juice, loads of it. Add fish diced up to the size you want. Let it sit for a while in the fridge. When the flesh turns completely white, nom. Hell it couldn't be easier. Yep. Also, who likes fish carpaccio? 
|
|
Quoted:
The 'recipe' for cerviche I use is damn simple and works with every white fish I've used: Tomatoes Onions Lots of Cilantro Seasoning of some sort. I've used Tonys to good effect. Anything sweet and sour will be good. Lime Juice, loads of it. Add fish diced up to the size you want. Let it sit for a while in the fridge. When the flesh turns completely white, nom. Hell it couldn't be easier. Thank you. |
|
Quoted:
Quoted:
The 'recipe' for cerviche I use is damn simple and works with every white fish I've used: Tomatoes Onions Lots of Cilantro Seasoning of some sort. I've used Tonys to good effect. Anything sweet and sour will be good. Lime Juice, loads of it. Add fish diced up to the size you want. Let it sit for a while in the fridge. When the flesh turns completely white, nom. Hell it couldn't be easier. Thank you. Honestly it's impossible to screw up. Just put whatever portions YOU like. I.e. if you like a lot of tomato, put a lot of tomato. Same for cilantro (use fresh, not dried). It's a great dish for the summer when most of us have ready access to loads of tomatoes, onions and whatnot. For a treat, if you like a bit of spice dice up a jalapeno small and put it into your cerviche. |
|
Quoted:
Quoted:
Quoted:
The 'recipe' for cerviche I use is damn simple and works with every white fish I've used: Tomatoes Onions Lots of Cilantro Seasoning of some sort. I've used Tonys to good effect. Anything sweet and sour will be good. Lime Juice, loads of it. Add fish diced up to the size you want. Let it sit for a while in the fridge. When the flesh turns completely white, nom. Hell it couldn't be easier. Thank you. Honestly it's impossible to screw up. Just put whatever portions YOU like. I.e. if you like a lot of tomato, put a lot of tomato. Same for cilantro (use fresh, not dried). It's a great dish for the summer when most of us have ready access to loads of tomatoes, onions and whatnot. For a treat, if you like a bit of spice dice up a jalapeno small and put it into your cerviche. Seriously, thanks. It is an "r" month. |
|
This is how I did it last time I made it.
1lb of fresh raw 30-35 shrimp 1/4lb of fresh raw tilapia cut into half inch cubes 1/4lb of fresh raw orange roughy cut into half inch cubes 1 small white onion diced fine 1 jalepeno diced fine the fresh cut kernals from one fire roasted ear of corn. the juice of 6 limes the juice of one lemon the juice of one ruby red grapefruit sea salt fresh pepper cumin Garnish with avacdo slices. |
|
Ceviche
1 lb of steamed devained shrimp that have been on ice, Mix with the juice from two whole lemons and add 3/4 to 1 tsp of salt, or season to taste and let sit 20 mins in refrigerator Dice and seed 1 whole cucumber Dice and seed two whole tomatoes 1/2 Vidalia Onion 4 Jalapenos diced ans seeded(wear gloves) Dice the 3/4 of the head of 1 Cilantro After the first 20min, mix everthing together and put back in the refrigerator for another 30 mins to allow the flavors to mix. Even better if it sits overnight. Serve with Tostada shells whole on the top, and sprinkle on some Texas Pete-hotter sauce |
|
Here is a snack pic I did a while back. Didn't get a good reception though. Fuzzy picture and a lot of folks opposed to eating big sea snails I guess. 
This is conch, which is traditional in Belize where my roots are. I like to use the juice from a can of jalapeno es en escabeche to pickle my seafood before I mix it with the other ingredients. I change the other ingredients according to the flavor I want to end up with. Typically I use onions, carrots, cilantro, habenero, sea salt, and lime. Sometimes I mix it up with sweet peppers, avocado, black beans, corn, whatever. Most sea foods work great but some types of fish will become mushy. I like shrimp, scallops, fresh tuna, conch, canned crab meat, and firm white fish the best. Fresh caught red fish has become one of my favorites. Go Nuts. Start with fresh ingredients and you will have great success. |
|
Quoted:
Here is moar made with fresh redfish. Never posted here for lack of guns... http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash2/37932_1514483096435_1065159547_31233282_1603241_n.jpg Oh, and where I come from if you are starting with cooked seafood, you're doing it wrong. It might still be yummy, but it ain't cevice. Yes. |
|
Quoted:
Here is moar made with fresh redfish. Never posted here for lack of guns... http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash2/37932_1514483096435_1065159547_31233282_1603241_n.jpg Oh, and where I come from if you are starting with cooked seafood, you're doing it wrong. It might still be yummy, but it ain't cevice. truth Posted Via AR15.Com Mobile |
|
Quoted: Yuck.  Have you tried it? My in-laws had never had it and they made reservations for Valentine's day at a place that had a prix fixe menu for the night. The appetizer was ceviche. They were more than a little apprehensive. After the meal they were both so impressed with the ceviche that they could talk of nothing else. The dessert was good, the entree was good, but the ceviche appetizer was awesome. Don't knock it. It might be the best thing you've never tried. |