Yellowtail ceviche?

[Hypoxic1]

Anyone out there made ceviche with yellowtail? If you have would you care to share a good recipe?
I have grilled it, seared it, served it hamachi style, and thought it being a white flesh would make good ceviche, but im confident that there is someone out there who has actually done it.
Care to share ideas?
Thanks
Chris

[Matt]

Yep hit it up and you will not be sorry that you did! Definitely do it baja style and don't let it "cook" too long with the citrus juices...the sooner the better in my opinion.

Pretty much any standard ceviche recipe will do, basically I use a cup of OJ, a cup of Lemon juice, and a cup of Lime juice with some pico de gallo and peppers added in let it sit for a half hour or so and then dig on in!

[steveooo]

Razor’s Edge CEVICHE

2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces, completely deboned
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1 cup orange juice – low pulp

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add:

New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base.
1 bag of defrosted frozen shrimp – cooked tail on is the easiest. Simply cut up into small chunks to simulate rock shrimp.
1 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core.
2 teaspoons of salt (kosher or sea salt)
Dash of ground oregano
Multiple Dashes of Tabasco or a few grains of cayenne pepper
Fresh ground pepper to taste
4 tablespoons olive oil + 4 –6 cloves fresh minced garlic

OPTIONAL:
1 can or jar of your favorite salsa - gives it a more tomatoey base and seafood cocktail style which is fun served in a tall glass like you get in the fish markets in Ensenada, Rosarita, etc.
½ cup Cuervo Tequila
Avocado -peeled and diced
Tortillas or tortilla chips
Any other mariscos you enjoy, ie: scallops, octopus, conch.

Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

This is the crunchy - vegie style that my wife enjoys. You can go with a simple fish + shrimp style that's pretty tasty too (That's the WSB recipe I had for you guys at the OEX meeting Brad).

ENJOY

[Billy V]

Here is my Ceviche recipe:

1/2 lb. Shrimp
1/2 lb. Diced Yellowtail
3/4 c. OJ
3/4 c. Fresh Lime juice
3/4 c. Fresh Lemon Juice
5 Roma Tomatoes Diced
1 Large Cucumber Quartered and Sliced Fine
1/3 Yellow Onion Minced
1 Clove Garlic Minced
1/2 c. Cilantro Chopped
1 Jalapeno Minced
2 Tbl.Hot Sauce
1 Tbl. Salt
1/2 Tbl. Black Pepper
4 Tbl. Extra Virgin Olive Oil

[Whizz Bang]

We should get a whole new section for recipes where we can share our favorites. You catch any Yellows lately Chris? The only thing Ive caught recently is a cold.

[Hypoxic1]

Thanks guys for the recipes. Nope no fish lately but i havent been on the water. back out on Friday.

[Willy]

This is great for those hot summer days and nights.
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

[dsafety]

Just thinking. After filleting a YT or other fish, there seems to be a lot of good meat still on the bones and in the head. Has anyone tried to gleen this meat from the carcas and use it for ceviche or some other purpose?

I have seen some of our master fishers bring frozen fish heads to cut up for chum while making bait. If this meat would be better served with a bit of lemon, lime, onion and tomato, I think that one might be able to get an extra meal or two out of each fish.

Any thoughts?

Bob

['Cuda]

My x-wife is Peruvian.....my father-in-law took me to the most exclusive ceviche restuarant in Lima. They slice it thin, sashimi style, soak it in a salt water brine for 10 minutes (very important for any ceviche recipe...removes fishy slime) and marinate it in :

lime juice
garlic
julienne red onion
cilantro
jalapeno or serrano chiles

For added heat, I make a "death sauce" on the side for the more adventurous guests .....in a blender mostly serrano chiles, lime juice, garlic, cilantro and salt. Blend to a coarse puree.
Serve with fresh boiled corn for a sweet-sour contrast.

[TCS]

[QUOTE=dsafety;46067]Just thinking. After filleting a YT or other fish, there seems to be a lot of good meat still on the bones and in the head. Has anyone tried to gleen this meat from the carcas and use it for ceviche or some other purpose?

I have seen some of our master fishers bring frozen fish heads to cut up for chum while making bait. If this meat would be better served with a bit of lemon, lime, onion and tomato, I think that one might be able to get an extra meal or two out of each fish.

Any thoughts?

I used my WSB head and carcass to make fish stock at the beginning of the summer. Its a killer ingredient for sauces, does not taste fishy at all. Googled for the recipe.

[bigbarrels]

Steevooo,

just made your Razors Edge Ceviche with Trigger fish and it was unbelievable....myself, family, and friends all loved it Thanks for sharing

[Useful Idiot]

Razorback's ceviche is the BOMB. My fave.

[steveooo]

Originally Posted by bigbarrels

Steevooo,

just made your Razors Edge Ceviche

I'd like to take credit for it, but I stole the recipe from Razorback on this website. It is the bomb though

[Saba Slayer]

Try this...
3 to 1 mix of soy and sesame oil, add some wasabi, blackened sesame seeds, thin sliced green onions, fresh grated ginger, thin sliced thai or habanero chilles, chunk up some YT or Tuna and soak for at least 1 hour. YUM!!!
Jim/ Saba Slayer