Ceviche

J

jmrob93

Guest
My wife and I have been looking for new things to try this summer that are on the light side===the heat and all.

I can look up recipees myself and have a couple.

Now I need advice--the ones that looked good to me are mexican style, something like pico added, maybe avacado slices, etc..

What fish would work well? Firm meat ?

How long to marinate in lime juice? most say 4 hrs

One recipee says shrimp as well-- does that sound right?-- no mention of slicing to get the shrimp thin.

I've had cevihe served on tostadas--any other ways come to mind?
 
The 1st time I had ceviche was a couple of years ago in Cancun at the Omni for a friend's bachelor party. I wondered why I waited so long to have it....
 
Soft or crispy tacos. Omelette or Fritatta. Firm, fresh, white fish. I've always used fish I caught in a saltwater bay, but I see no reason why a freshwater fish wouldn't work. I also put a tiny bit of olive oil in mine.

Shrimp works just fine also. I usually dice it. One thing I tried once that worked really well was a ceviche Chili Relleno, but doesn't really go with your "light" idea.

I also make a "fritatta of sorts using ceviche where I take a bunch of differntly colored long pastas (spaghetti, linguine, fettucine) and mix it thoroughly with copious amounts of butter, parmesan and eggs and coat of the past real well and then put about half into a non-stick frying pan, then spread the ceviche on top, then the rest of the pasta, then top with more parmesan and whatever you like. Basil, cilantro, parsley, etc and cook over medium high heat and keep tilting the pan so the butter runs around and work a spatula under it all around to keep it from sticking and burning. I then shake it or, rather, spin it until it starts to spin as one wheel. I then put it under the broiler (far) until the top is cooked. Flip it out and let it set and cut it like a pie. You can use anything for the filling like queso fresco, sausage, shrimp, bells, onions. The pasta should have a really nice crunch to it. With the exception of the cheeses or sausage, you can do this virtually sodium free (obviously pretty high in calories, carbs and fat) which is what I have to eat these days.

You can also take an avocado and halve it and then score it in a criss cross pattern through the meat, but not the rind and fill it with ceviche so that you can scoop out a little diced avocado with each spoonful. Makes a nice presentation. Bed of lettuce and some mandarin oranges. That sort of thing.
 
I prefer a mild white fish. Talapia, and orange roughie are good. that is if you want a very mild fish. That is how I prefer my ceviche.
I don't like shrimp in mine, but if you do, I would almost recommend just buying small shrimp (no pun intended there). They will 'cook' via the lime juice plenty fast if they are small. I like to marinate about 8 hours total...
 
All the fish mentioned will work just fine. With all that lime, it's more about the texture than anything else imo. I've had really good dorado and tuna ceviche. Kingfish? Not so much. Fried fresh and then nailed to a board.
 
In the States, I like crab & shrimp cheviche....Otherwise, in the tropic, the best anywhere by the way, the king is conch cheviche...
 
Mine turned out well--next time less cilantro and more mango
 
I'm not a big fan of cilantro. The woman who spent all my money is, but it's too overpowering for me in most circumstances.

Speaking of cool summer dishes, I made a chilled soup yesterday that was very good and you can dump some ceviche into it if you want.

1/2 tsp saffron warmed in 1T water for 10 minutes.
3-4 roasted peeled and chopped yellow bells
1/4C chooped carrots
1/2C chopped onion
1 clove chopped garlic
1/2 serrano seeded and chopped
1.5C chicken stock

Bring to boil and then simmer for 5 minutes. Blend well and then blend really well. Scrape sides of blender and blend again. Strain into bowl and chill.

Add
1/2C cream
1/2C milk
blend with the boat motor

Garnish, if you want to, with a healthy plunk of ceviche and top with a dollop of sour cream and a basil leaf or two for looks.
 
The best ceviche I've ever had was at Sunset Grill on the North Beach of Isla Mujeres. They also have great fish tacos! I found several recipes on food network that I'm going to try this weekend. There's one by Emeril that sounds really good.
 
I can't stand cilantro either. It's supposed to be a genetic thing. People either love it or find it completely disgusting.
 
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Quality Seafood
Central Market

VERY














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Using DallasCowpoke's link, I used portions of a variety of the recipes and ended up with some kickass ceviche using tilapia from Costco.

Here we go.
Roughly 1 lb of tilapia, sliced roughly 1/4 by 1/2 inch.
4 or five large tomatoes sliced depending on taste (med chunks for me)
1 med onion more thinly chopped to taste
4 japs, decided and chopped to taste
4 cloves fresh garlic (some my prefer less).
Roughly 2 tablespoons finely chopped fresh cilantro.

Mix all together and then drain tomato juice (important).

Next squeeze juice from 1 lemon
Add four or five limes until mixture is covered.
Small dash of olive oil.
Couple dashes of white vinegar.

Let stand overnight, and you'll have some good stuff. Good luck.
 
I'm a lazy bastard

Grouper-1 lb--cube up-- cover with lime juice
in the 3 hrs
add HEB mango salsa
about 1 tbsp diced ginger fresh
1 shot rum
let them get all cozy in the fridge 1-2 more hours
devour
 
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