Ceviche

[cajunbuckeye]

WOW....made some ceviche last night from some of the speckled trout we caught over the weekend. Brought it all to the office this am and it is all ready a gone pecan!!!

I love ceviche on hot days. Very cool and refreshing. First time i have used trout for my ceviche and it was phenomenal!

[FF_T_Warren]

yea its even better made fresh on the boat while fishing. not that I would have a cleaned fish on the boat

but yea some guys from florida introduced us to that while spearfishing and we been hooked ever since. I make it with AJ usually but I've made it with white trout and it was jam up.

now Im craving ceviche. thanks

[simplepeddler]

alright .....post up your recipes!!

[cajunbuckeye]

First time i was introduced to ceviche was in Panama fishing the Hannibal Bank. We caught a small black marlin that we couldn't revive so in typical Panamanian fashion our guides immediately cut it up into steaks which we enjoyed that night for dinner and then made ceviche for the rest of the week. It was amazing!

I bet AJ was good. My all time favorite ceviche is with spanish mackrel. For some reason the slight oilyness in the SM's seem to help the marinade.

I may just have to make some more tonight now too!

[cajunbuckeye]

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible.

Ingredients

• 2 lbs of firm, fresh fillets, cut into 1/2 inch pieces, completely deboned
• 1/2 cup of fresh squeezed lime juice
• 1/2 cup of fresh squeezed lemon juice
• 1 Vadalia onion
• 1 cup of chopped fresh seeded tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons of salt
• Dash of ground oregano
• Dash of Tabasco or a light pinch of cayenne pepper

• Cilantro
• Avocado
• Tortillas or tortilla chips

Method

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Serves 4-8.

[FF_T_Warren]

Well I have a detailed recipe and a simple on the boat recipe. On the boat, slice a filet up into 1/4" thick pieces. Then add 4 limes and one lemon. And season heavily with old bay seasoning. Put all that in a zip lock and throw on ice for about 20 minutes. Pull out and enjoy

[cmdrost]

Wahoo is my fav for ceviche fwiw....

Ling is dang good too

[Shawn Braquet]

so ceviche is suishi i take it? if so ya'll have my attention

[FF_T_Warren]

Originally Posted by Shawn Braquet

so ceviche is suishi i take it? if so ya'll have my attention

basically yes except its the old theory, or truth actually, that you can cook fish with the acid in lemon/lime juice.

[davethefish1]

Originally Posted by FF_T_Warren

Well I have a detailed recipe and a simple on the boat recipe. On the boat, slice a filet up into 1/4" thick pieces. Then add 4 limes and one lemon. And season heavily with old bay seasoning. Put all that in a zip lock and throw on ice for about 20 minutes. Pull out and enjoy

Do you slice the limes and lemon, or do you squeeze them?

[FF_T_Warren]

Originally Posted by davethefish1

Do you slice the limes and lemon, or do you squeeze them?

Oh yea, I guess that would be helpful. You just cut em in half and squeeze all the juice into the ziplock and pitch the rest. you don't want too much lemon because its becomes too sour. the limes do a great job and have a smoother flavor.

[B-Stealth]

I will second the smacks for ceviche. Best way to prepare em IMO.

[Hebert]

do the spanish macks every come up into big lake in big numbers? or do they always stay in the gulf? i like S.macks grilled but would love to try them in ceviche