Ceviche

[SoCalFishMan]

I make a lot of Ceviche out here and figured I'd pass on some tricks and the recipe I settled on.

One of the most common mistakes I see is people putting the fish and all the ingredients in the citrus marinade used to cook the fish, that just results in a soupy mess that has an over powering citrus flavor to it. Rather than do that I start out by cubing the fish and coating it with salt and pepper (gotta layer than flavor). I then take the make the citrus bath to cook the fish in.

Rather than making the citrus bath out of just lemon and lime which I think has to much acidity I make it out of mostly mago juice and a touch of lime. I make enough to completely cover the fish so it all cooks evenly. I then put this mixture in the fridge for 3-4 hours to "cook". After that I take the fish out and drain the liquid. The fish has that great mango/lime flavor but you don't have all the excess liquid that ruins your fresh ingredients. You can keep a little liquid if you want to add in to the finished mixture.

From there I dice up tomatoes, cilantro, red onions, garlic, avocados and mango's and add the fish to the mixture. Toss it all together add a dash of salt and pepper and I promise this will be your new favorite dish. It would be great with just about anything from the East Coast except maybe flounder and ling (to soft). The top pick is using Ling Cod and the bottom was using Yellowtail.

Hope you enjoy!

 

[MakoMatt]

Looks delicious!! What I like to is "cook" the fish in a lemon/lime mixture for several hours under refrigeration. I than drain all the liquid throughly, and add chopped celery, different color peppers, onion, red or Vadilla, finely cut garlic, parsley or basil, maybe some tomato, s/p, oregano. Mix all that up with the fish and drizzle some Extra Virgin Olive Oil on and mix again.

 

[eyeglassjoe]

I make a lot of Ceviche out here and figured I'd pass on some tricks and the recipe I settled on.

One of the most common mistakes I see is people putting the fish and all the ingredients in the citrus marinade used to cook the fish, that just results in a soupy mess that has an over powering citrus flavor to it. Rather than do that I start out by cubing the fish and coating it with salt and pepper (gotta layer than flavor). I then take the make the citrus bath to cook the fish in.

Rather than making the citrus bath out of just lemon and lime which I think has to much acidity I make it out of mostly mago juice and a touch of lime. I make enough to completely cover the fish so it all cooks evenly. I then put this mixture in the fridge for 3-4 hours to "cook". After that I take the fish out and drain the liquid. The fish has that great mango/lime flavor but you don't have all the excess liquid that ruins your fresh ingredients. You can keep a little liquid if you want to add in to the finished mixture.

From there I dice up tomatoes, cilantro, red onions, garlic, avocados and mango's and add the fish to the mixture. Toss it all together add a dash of salt and pepper and I promise this will be your new favorite dish. It would be great with just about anything from the East Coast except maybe flounder and ling (to soft). The top pick is using Ling Cod and the bottom was using Yellowtail.


View attachment 4190

View attachment 4191

Hope you enjoy!

I’ll try the lingcod this summer??

 

[SoCalFishMan]

I’ll try the lingcod this summer??

God that stuff is so good. Still blows my mind we catch the same bottom fish in the SoCal as Alaska.

 

[cany]

Looks delicious I have never tried making it I think I will now

 

[SoCalFishMan]

Looks delicious I have never tried making it I think I will now

Would be GREAT with Porgy or Fluke.

 

[wader]

porgy - too many bones

 

[SoCalFishMan]

porgy - too many bones

A bit of a pain to clean enough fish to your point but I loved Porgy sashimi with Gouchijang so it was worth the time. It would hold up well to the citrus bath.

 

[wader]

Looks delicious I have never tried making it I think I will now

super easy to make Glenn - no cooking required - this is one I used to make - can't eat Ceviche anymore - but it was delicious - lost the recipe so this is off the top of my head - serving for one

Ingredients:
1/2 to 1 pound white firm fish (I generally use Cod - also a good way to go a bit cheaper & use Tilapia as you can actually taste the fish - it's all texture)
1/2 cup Lime Juice
1/2 cup Lemon juice

• you wanna use enough to cover the fish with the liquid

1/4 teaspoon Cayenne Pepper
1 Jalapeno Pepper
1 Large Tomato
Pinch of Red Pepper Flakes
1/4 cup Cilantro (Diced)
1/4 cup diced Red Onion
1 teaspoon Oregano
Tortilla

Preparation:
Cut fish into 1/4 inch chunks
Place fish in a nonreactive bowl (glass/pyrex/corningware - not metal bowls as the juices with react with it)
Slice Jalapeno Pepper removing the seeds (reduces the heat - it'll be hot enough)
Cut up the tomato into 1/4 inch pieces
Add all ingredients to the bowl with the fish
Cover Bowl & Refrigerate for a couple of hours or until the fish turn opaque/white - stirring occasionally (couple of hours) - I actually leave it to go overnight - pulls the flavors out of the cilantro & the pepper & lets it all "meld together")

Serve:
Steam the tortillas & using a slotted ladle (allows some of the juices to drain out) ladle the Ceviche onto the steamed tortilla while it's still hot. Then "roll 'em up!!" and eat.


"Mucho Grande.................."

 

[PropellerJohnII]

porgy - too many bones

You just are not catching the right porgies. Try Jamesport or Greenport month of May for beast porgies that are bigger than fluke I have caught there. Great on the grill too. ?

 

[wader]

You just are not catching the right porgies. Try Jamesport or Greenport month of May for beast porgies that are bigger than fluke I have caught there. Great on the grill too. ?

I live in Virginia bit far to go for Porgy................

My point was (I guess) - the juices used to make ceviche (lime/lemon) will over power whatever fish you put into them. So why go through all of the bother to try & separate meat from bones? Just go for the easier meat.

 

[CELLFISH]

Looks great. I bet it would be great with, “ CALAMARI “... cellie...
.

 

[SoCalFishMan]

Looks great. I bet it would be great with, “ CALAMARI “... cellie...
.

It's great with Octopus and Shrimp as well

 

[218 nontypical]

It's great with Octopus and Shrimp as well

super easy to make Glenn - no cooking required - this is one I used to make - can't eat Ceviche anymore - but it was delicious - lost the recipe so this is off the top of my head - serving for one

Ingredients:
1/2 to 1 pound white firm fish (I generally use Cod - also a good way to go a bit cheaper & use Tilapia as you can actually taste the fish - it's all texture)
1/2 cup Lime Juice
1/2 cup Lemon juice

• you wanna use enough to cover the fish with the liquid

1/4 teaspoon Cayenne Pepper
1 Jalapeno Pepper
1 Large Tomato
Pinch of Red Pepper Flakes
1/4 cup Cilantro (Diced)
1/4 cup diced Red Onion
1 teaspoon Oregano
Tortilla

Preparation:
Cut fish into 1/4 inch chunks
Place fish in a nonreactive bowl (glass/pyrex/corningware - not metal bowls as the juices with react with it)
Slice Jalapeno Pepper removing the seeds (reduces the heat - it'll be hot enough)
Cut up the tomato into 1/4 inch pieces
Add all ingredients to the bowl with the fish
Cover Bowl & Refrigerate for a couple of hours or until the fish turn opaque/white - stirring occasionally (couple of hours) - I actually leave it to go overnight - pulls the flavors out of the cilantro & the pepper & lets it all "meld together")

Serve:
Steam the tortillas & using a slotted ladle (allows some of the juices to drain out) ladle the Ceviche onto the steamed tortilla while it's still hot. Then "roll 'em up!!" and eat.


"Mucho Grande.................."

Tilapia? You buy fish

 

[Roccus7]

With all the seal worms in Atlantic cod, not sure using it for ceviche is a good idea unless the fish as been deep frozen long enough to kill any worms.

Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and may not be cold enough to kill the parasites.

 

[wader]

Tilapia? You buy fish

when I have to

 

[wader]

With all the seal worms in Atlantic cod, not sure using it for ceviche is a good idea unless the fish as been deep frozen long enough to kill any worms.

Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and may not be cold enough to kill the parasites.

pretty much what I used to do