Bigger Grade YT + CEVICHE RECIPE - Kayak Fishing Adventures on Big Water’s Edge

Razorback · 08-27-2006, 12:37 PM

Hit the launch @ 0500 and headed to the pier with my buddy Nick. Had to wait for Gray light to fill the bucket. Did see Art plucking em up under the lights - must had the secret squid tip.

Puttered around the 30'-50' area west of the pier for 1/2 an hour for no marks or hits. Headed straight out due west and a tad north. Once into 120' depth we were in the zone:

4 fish came in less than 45 minutes.

2 on the F/L
2 on a 2oz egg slider
12# - 20#

Seemed like many PB'rs and plastic tubs were bendo. The current + out tide + wind made for a blown out fast track south and west. Paddled hard to get back in and by then it was new slack. Cruised back to the beach at 10:30 and the sand was packed with touritas and sunny skies.

Stopped at the Salsa mercado for ceviche fixins. Will post recipe latter.

Razor Out

Iceman · 08-27-2006, 01:21 PM

Nice lithogragh

Sounds way funner than workin' on a Sunday

Look forward to the ceviche recipe, love that stuff!

Dan · 08-27-2006, 01:37 PM

Excellent Cris, and 120ft is pretty much worry free fishing!

Razorback · 08-27-2006, 02:12 PM

[quote="Iceman"]Nice lithogragh

Here's the color contrast:

You missed the WSB ceviche party at Brent's. I'll get you hooked om my East Cape Cuervo Ceviche blend. :shock:n

madscientist · 08-27-2006, 02:25 PM

I can vouche for Cris' ceviche, best I've had. Does it work with halibut? Hope to find out this evening. Nice fish gentlemen!

aguachico · 08-27-2006, 02:28 PM

Cris;

Congrats on the fishing today.

YT fishing was very good today. I was 3 for 5. No more pier macs for me. Too big. The largest of the 3 had a thin circle hook in his jaw. Too bad he gut hooked my mac or he'd been free like his brothers. Instead I gave mine to a happy PBer.

BTW: spotted Johnny Ceviche. Who? that's right. I guess the WSB are coming in soon.

AC

Iceman · 08-27-2006, 08:10 PM

AC, I spotted JC on Friday as well.

vellocity · 08-27-2006, 08:26 PM

sounds like a good Sunday all around!!!
congrats fellas!

i'll try manana... hopefully the current is RIPPING!

fishnut · 08-28-2006, 06:40 AM

Nice job there Cris!

Looking forward to the ceviche recipe too.

Useful Idiot · 09-05-2006, 03:57 PM

Come on Cris you can't back out now. I'm still waitin for that ceviche recipe. That stuff you brought to Brent's house was awesome!

Iceman · 09-05-2006, 04:32 PM

Cris gave me a bowl of YT/shrimp ceviche.......it was the bomb. I was tempted to chop up a serrano and add, as I like it to have some heat, but it was gone before I could

GOOD SHIT!..........sir :lol:

Razorback · 09-07-2006, 09:30 AM

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

Iceman · 09-07-2006, 03:37 PM

Ah ha! Wanda and I were pretty sure it was more lemon than lime. Hope to make some of my own, BTW, I'd never tried YT for ceviche before, it works GREAT!. Thanks for sharing the family recipe, pass the tortilla chips!

gotz togo fishin · 09-07-2006, 09:51 PM

I love ceviche with chips! i can easily eat a whole bowl by myself. try it with the blue corn tortilla chips. has anyboady had ceviche at T.J. oyster bar in P.B.? I heard it is awesome! keep hearing great reviews from a lot of people. going this saturday for the first time. Cant wait!

madscientist · 09-07-2006, 10:33 PM

Can the BWE powers that be make that recipe a sticky? If I print it I know I'll lose it (like one of andy's halibut recipe's). Good stuff Cris. I may have to try keeping a fish just to make some.

BWE Moderator · 09-08-2006, 08:30 AM

It IS now a STICKY

Aaron&Julie · 09-08-2006, 11:26 AM

Thanks, Cris. Just in time for Julie to make some and bring it in for her schools potluck next week. Looking forward to it.

'Cuda · 09-12-2006, 05:40 AM

Here's a Peruvian ceviche trick...soak the thinly sliced fish in salt water for 5 min. and then drain...don't rinse and then add your fixin's and lime juice and marinate for 10-15 min. only for melt in your mouth tender ceviche.
My exwife is from Lima and her father took me to the best ceviche houses there.

08-27-2006, 12:37 PM	#1
Razorback Senior Member Join Date: Mar 2005 Location: La Mesa, CA Posts: 160	Bigger Grade YT + CEVICHE RECIPE Hit the launch @ 0500 and headed to the pier with my buddy Nick. Had to wait for Gray light to fill the bucket. Did see Art plucking em up under the lights - must had the secret squid tip. Puttered around the 30'-50' area west of the pier for 1/2 an hour for no marks or hits. Headed straight out due west and a tad north. Once into 120' depth we were in the zone: 4 fish came in less than 45 minutes. 2 on the F/L 2 on a 2oz egg slider 12# - 20# Seemed like many PB'rs and plastic tubs were bendo. The current + out tide + wind made for a blown out fast track south and west. Paddled hard to get back in and by then it was new slack. Cruised back to the beach at 10:30 and the sand was packed with touritas and sunny skies. Stopped at the Salsa mercado for ceviche fixins. Will post recipe latter. Razor Out __________________

08-27-2006, 01:21 PM	#2
Iceman Administrator Join Date: Mar 2005 Location: 1-2 miles off the point Posts: 6,948	Nice lithogragh Sounds way funner than workin' on a Sunday Look forward to the ceviche recipe, love that stuff! __________________

08-27-2006, 02:12 PM	#4
Razorback Senior Member Join Date: Mar 2005 Location: La Mesa, CA Posts: 160	[quote="Iceman"]Nice lithogragh Here's the color contrast: You missed the WSB ceviche party at Brent's. I'll get you hooked om my East Cape Cuervo Ceviche blend. :shock:n __________________

08-27-2006, 02:25 PM	#5
madscientist Senior Member Join Date: Mar 2005 Posts: 1,906	I can vouche for Cris' ceviche, best I've had. Does it work with halibut? Hope to find out this evening. Nice fish gentlemen! __________________

08-27-2006, 08:10 PM	#7
Iceman Administrator Join Date: Mar 2005 Location: 1-2 miles off the point Posts: 6,948	AC, I spotted JC on Friday as well. __________________

08-27-2006, 01:37 PM	#3
Dan Senior Member Join Date: Mar 2006 Posts: 1,053	Excellent Cris, and 120ft is pretty much worry free fishing!

08-27-2006, 02:28 PM	#6
aguachico Senior Member Join Date: Mar 2005 Posts: 719	Cris; Congrats on the fishing today. YT fishing was very good today. I was 3 for 5. No more pier macs for me. Too big. The largest of the 3 had a thin circle hook in his jaw. Too bad he gut hooked my mac or he'd been free like his brothers. Instead I gave mine to a happy PBer. BTW: spotted Johnny Ceviche. Who? that's right. I guess the WSB are coming in soon. AC

08-27-2006, 08:26 PM	#8
vellocity Senior Member Join Date: Mar 2005 Posts: 388	sounds like a good Sunday all around!!! congrats fellas! i'll try manana... hopefully the current is RIPPING!

08-28-2006, 06:40 AM	#9
fishnut Junior Member Join Date: Nov 2005 Location: San Diego Posts: 18	Nice job there Cris! Looking forward to the ceviche recipe too.

09-05-2006, 03:57 PM	#10
Useful Idiot Senior Member Join Date: Apr 2005 Posts: 286	Come on Cris you can't back out now. I'm still waitin for that ceviche recipe. That stuff you brought to Brent's house was awesome! __________________

09-05-2006, 04:32 PM	#11
Iceman Administrator Join Date: Mar 2005 Location: 1-2 miles off the point Posts: 6,948	Cris gave me a bowl of YT/shrimp ceviche.......it was the bomb. I was tempted to chop up a serrano and add, as I like it to have some heat, but it was gone before I could GOOD SHIT!..........sir :lol: __________________

09-07-2006, 09:30 AM	#12
Razorback Senior Member Join Date: Mar 2005 Location: La Mesa, CA Posts: 160	CEVICHE RECIPE 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 __________________

09-07-2006, 03:37 PM	#13
Iceman Administrator Join Date: Mar 2005 Location: 1-2 miles off the point Posts: 6,948	Ah ha! Wanda and I were pretty sure it was more lemon than lime. Hope to make some of my own, BTW, I'd never tried YT for ceviche before, it works GREAT!. Thanks for sharing the family recipe, pass the tortilla chips! __________________

09-07-2006, 09:51 PM	#14
gotz togo fishin Member Join Date: Jun 2005 Location: San Diego Posts: 69	Ceviche! I love ceviche with chips! i can easily eat a whole bowl by myself. try it with the blue corn tortilla chips. has anyboady had ceviche at T.J. oyster bar in P.B.? I heard it is awesome! keep hearing great reviews from a lot of people. going this saturday for the first time. Cant wait!

09-07-2006, 10:33 PM	#15
madscientist Senior Member Join Date: Mar 2005 Posts: 1,906	Can the BWE powers that be make that recipe a sticky? If I print it I know I'll lose it (like one of andy's halibut recipe's). Good stuff Cris. I may have to try keeping a fish just to make some. __________________

09-08-2006, 08:30 AM	#16
BWE Moderator Law and Order Please Join Date: Feb 2005 Posts: 68	It IS now a STICKY

09-08-2006, 11:26 AM	#17
Aaron&Julie Senior Member Join Date: Mar 2005 Location: Spring Valley Posts: 1,400	Thanks, Cris. Just in time for Julie to make some and bring it in for her schools potluck next week. Looking forward to it. __________________ "Never say die"

09-12-2006, 05:40 AM	#18
'Cuda Senior Member Join Date: Mar 2005 Posts: 224	Here's a Peruvian ceviche trick...soak the thinly sliced fish in salt water for 5 min. and then drain...don't rinse and then add your fixin's and lime juice and marinate for 10-15 min. only for melt in your mouth tender ceviche. My exwife is from Lima and her father took me to the best ceviche houses there.