Ceviche recipe/tips request

[Montag]

Football season is here but it's still hot. I need something tasty but cool. Ceviche finally popped into my head. So, let's hear it. Anyone have anything for me?

 

[THEU]

Montag look back through Rusty's as there is a previous thread on ceviche that should still be around.

 

[Montag]

I searched but I can't find anything. Lil help?

 

[THEU]

This is the only one I could find, but I seem to remember a longer one. I have never personally made ceviche, so I won't be a great deal of help on this one....

The Link

 

[Beef]

Ceviche

1lb Trout or Redfish (Approx. 2 small fillets) – Scrape with a fork & remove membranes

Place fish in a glass bowl and add 4 oz of lemon juice and 4 oz of lime juice.
Mix together and place in fridge for two hours.

Peel and chop 4 to 5 medium tomatoes
Chop 1 to 2 large onions
Half bottle of chopped salad olives
1 can Old El Paso chopped green chilies
2 ¾ teaspoons of salt
1 teaspoon of oregano
1 teaspoon of basil
10 shakes of Tabasco

After fish has set in juice for two hours mix in the rest of the ingredients and put back in fridge for 12 hours.

I typically increase this recipe by just adding more fish. I have added 8 to 10 fillets to this recipe without changing a thing except for the amount of lemon & lime juice I use. You need to make sure you have enough to “cook” the amount of fish you use. You can’t use to much because if has too much liquid than just drain some off before you add the other ingredients.

Oh almost forgot, I don't care for olives so I have started adding capers instead.

 

[Montag]

If I can ask a favor, what about a recipe with shrimp in it?

I was in San Diego this spring and had a killer shrimp and scallop (no fish) ceviche. It rocked.

Any ideas?

 

[Ankf00]

The Link

if all you want is shrimp and shellfish, no worries, just toss in shrimp and shellfish instead.

 

[msdw24]

I had some ceviche on Friday night at Curras on Parmer....it was goooood

The large with half shrimp and half octopus. I was going to have a cup of soup too, but the ceviche was plenty.

I often wonder though, if resturants sometimes cook the shrimp/fish/squid/etc... a little BEFORE adding the lime/lemon juice.

Damn it was good....now I want it for lunch.

 

[orange-explosion]

I don't have a recipe, but I had the ceviche at the Red Hook ball-fields the other day and it was absolutely incredible.

 

[Sangre Naranjada]

8 parts fish (any firm fleshed fish, or shrimp, or scallop, etc. will do)
Enough lime juice to cover, feel free to use some lemon juice as well.
2 parts tomato, seeded and chopped
1 part onion, chopped fine (I prefer a mix of red and white onion)
Minced jalapeno or serrano to taste
Avocado, 1/4 -1/2 inch cubed
2 tbsp cilantro
salt
a little paprika
a pinch dried oregano

Allow fish to sit in the lime juice for 2-4 hours in the refrigerator, then add the remaining ingredients and return to the refrigerator for another 2 hours.

Serve in a margarita glass with fresh, warm tortilla chips, garnished with a tiny bit of fresh chives.

 

[AvengeKingTut]

Dang, this sounds great. Thanks for posting, Sangre. My wife and I have been talking about taking a stab at ceviche; yours will be our first attempt!

Thanks again.