Cerviche
 

I have to bring a dish to a party next weekend and Cerviche seems like something worth doing but I have never made it before. I have a bunch of YT and WSB in the freezer.

If anyone has a recipe they would like to share, please post.

Bob

Here's a good one for you but instead of Halibut use WSB for it or go catch some Bonito. Those are the two best for making it.

• 1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
• 1/3 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup tequila
• 3 jalapeno chile peppers, seeded and minced
• 1 mango - peeled, seeded and diced
• 1 green bell pepper, seeded and finely chopped
• 1/2 cup finely chopped Vidalia or other sweet onion
• 1/2 cup finely chopped red onion
• 1 mango - peeled, seeded and diced
• 1/2 bunch chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt, or to taste

Directions

1. Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
2. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
3. Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

Here's another one

Ingredients

• 1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
• 5-6 limes (Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, chopped (or more to suit your taste)
• 2 tablespoons white vinegar
• 1 medium onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 dash Tabasco sauce
• lettuce leaf (to line serving bowls)
• avocado (optional)
• black olives, sliced (for garnish) (optional)

Directions

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7. If you wish garnish with sliced avocado and sliced black olives.

I used Willy's recipe from an earlier post. Unbelievably good. Search it.

I can't find the recipe, but I took a cooking class some time ago from a guy name Douglas Rodriguez on Latin soups and stuff. He focuses on central and south american cuisines and has several books. anyways, he made it with the following ingredients:

lime juice
coconut milk (unsweetened)
cilantro
serrano peppers
thai fish sauce
cumin

if I recall, lime juice and coconut milk were same amounts. cumin, cilantro and peppers of course to taste. fish sauce, couple of tbls. blended it all together. soaked fish for about an hour before we ate. he used fresh ahi tuna in one batch and I think something like halibut in the other. wouldn't think to use coconut milk, but it was by far, the best ceviche I've ever had. especially when served with fried plantains!! I've made it several times and it is simply awesome. I will throw in a habanero as well because I like them.

give it a shot. it's not typical, and guarantee you'll be asked about it afterwards.

Ceviche is just denatured fish via citric acid combined with salsa fresca. :p

When I used to catch fish :rolleyes:, I'd dice up the fish, (in your case, I'd use the :wsb:), let it soak overnight in lemon juice. Seperately, make some salsa fresca,

Cilantro

White onion

Tomatoes

Jalepeños

salt n peppa to taste

The next day add the denatured fish to the salsa fresca. Serve with chips, and Pacifico.

You can tweak the basic recipe by adding different peppers, using different citrus, or exotic fruits & veges, but this is simple and good.

Does this mean that you have given up the sport or that you have just been gettin skunked a lot lately like the rest of us?

Bob

^ sarchasm doesnt often translate over the internet....

Got your PM Bob Im a no go this weekend im planning on sleeping in for fathers day....

http://www.bloodydecks.com/forums/fi...-must-try.html

made this a few weeks ago with cod. turned out great!

Glad you liked it Tom.

Here you go DSafety:

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It is my wife Shoko's special mix.
She mixes shrimp in with the fish every time. Gives it great texture.


Shoko's Ceviche:

1/2 to 1 lb fish fillets
1/2 lb cooked shrimp
5-6 limes, or enough juice to cover all of the meat (bottled juice can be used if you must)
1 cup of diced fresh tomatoes
1 pepper, (not bell, chili style) chopped (we like the serrano)
4 tablespoons -1/2 cup chopped cilantro (we like a lot, makes a great
mexican taste)
1 tsp garlic salt, or to taste
1 tsp black pepper
1/2 tsp oregano
2 jalapeno peppers, chopped (or more or less to suit your taste)
2 tablespoons white vinegar
1 medium white onion, finely chopped
Hot sauce, to taste (tabasco style)
Several chopped black olives

Lettuce leaves (to line serving bowls)
Avocados (optional garnish)

Dice the fish (and shrimp), aprox. 1/2 inch dice.
Marinate fish and shrimp in the lime juice in the fridge overnight (this step cooks the fish meat, I don't know why, it's science).
Stir often, every few hours.
Pour off most of the lime juice (just leave the fish moist) The wife just scoops the fish out and saves the juice for later if it's needed.
Add remaining ingredients, except lettuce and avocado. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in serving bowls that are lined with the lettuce leaves.
If you wish, garnish with sliced Avocado and sliced black olives.

Get out the chips, taco shells, tortillas or whatever you feel, and chow down! We eat it with tortilla chips.

Of course this is adjustable, we have made a huge amount before for a party, and it keeps in the fridge for at least a week. We fussed with the recipe several times to adjust the taste to our likes. I recommend you do the same.
Enjoy!

Willy
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One trick to good ceviche is to use Key limes instead of regular limes. Makes a huge difference!

Which fish is best for Ceviche?
 

I've searched through all the posts, seen the recipes, but yet wonder.

If I'm blessed enough to have my choice of 3 fish (WSB, YT, Butt), which seems to be the best to use for fresh ceviche?

Go with the Halibut.
The less fatty meats seem to work out better.
My .02


Willy

I agree Halibut is good but WSB makes some damn good ceviche as well. Keep the YT for sushi :D. I've also made it plenty of times with rockfish and sandbass.

I also soak the fish in lemon Juice, I only do it for 1-2 hours, I then drain the lemon juice, add the fish to the Salsa Fresca and add lime juice typically 4-7 limes depending on the amount. Do it to taste. Draining the Lemon Juice gives it a fresher taste in my opinion. You can eat immediately or refrigerate for later.

Though I like ceviche in any shape or form, I've come to prefer Habaneros instead of Jalapenos or Serranos in the mix. I like the flavor much better and it adds color. Try them some time.

I like mine mostly fish with less ingredients. Peruvian Style.

Fish
Lime
Habanero(minced fine)
Garlic(pinch minced fine)
Cilantro (pinch minced fine)
Sea Salt
Fresh crushed pepper
Red Onion (Julienned match stick size added before serving so they add crunch and are not soggy.)