ceviche

[utexas_61]

any good ceviche recipes?

 

[bevosayshi]

Take sashimi grade halibut and cube it and then let it "cook" in a bowl of lime juice for, say, about 10-20 minutes (go by sight on this....a little raw in the center is ok) until fish looks "cooked". In the meantime, chop up some onions (white or green), cherry tomatoes, and mince some garlic and add all the ingredients together. Puree some avocado w/ lime juice, salt and pepper until it's in between liquid and paste. Mix all the ingredients together and seve over micro greens in your favorite cocktail glass....martini or even margarita glass looks cool. Garnish with lime slice. Enjoy!

Didn't include exact measurements because I always "eyeball" it.

 

[hornimal]

man, there so many ways to make "ceviche" (what you eat in restaurants here varies greatly from the traditional peruvian version). here's one of the favorites that I make. and yes, you just have to eyeball it.

white fish -- if you want to cube the fish get halibut or mackerel. snapper is good, but you have to slice it.
shelled shrimp
serrano chiles
cilantro
olive oil
vinegar
sea or kosher salt
freshly ground pepper
mango
avocado
lime
lemon
orange
pineapple juice
bell peppers
red onion
garlic
cumin powder
roasted corn


juice the limes, lemons, oranges and add the pineapple juice. soak the fish in this marinade with a bit of cumin for an hour or so. until it cooks. while the fish is soaking boil some salted water and add the shelled shrimp. remove the shrimp from the boiling water directly into an ice water (and I mean cold *** water that still has ice cubes floating around) bath. give them about a 3 minute soak until they are cool enough to handle. shell the shrimp and cube them. set aside.

if you have a mandoline slice the onion and serrano paper thin. if you don't, slice them as thin as possible. peel and mince the garlic. chop up the cilantro. dice the rest of the vegetables. when you get to the avocado go ahead and add it to the marinating fish so it doesn't oxidize. add in the corn as well. add olive oil and a bit of vinegar to the vegetable bowl and toss. season with salt and pepper.

drain the marinade from the fish and avocado when it cooks into a cup. mix the fish, shrimp and vegetables in a bowl and splash some of the marinate to wet it down.

 

[Ankf00]

Y'all do a lot more than me.

I just go with 2 lbs of Tilapia, 1 red onion cut into 1/2" or so slivers, 6-10 cloves of finely chopped garlic, 2-3 finely chopped serranos or jalapenos, and some cilantro.

Cover all with fresh squeezed lime juice, 8-16 depending on the limes, salt, pepper, cayanne.

Keep refidgerated, mix after a couple of hours, should be ready after 3-4 hours.

Sliced avacados on tostada with a dash of hot sauce is how I finish it off.

 

[utexas_61]

thanks yall. i am gonna give this a try one day soon

 

[hornimal]

it's pretty hard to **** it up. my suggestion is to mix in some orange juice and pineapple to cut some of the lemon/lime tartness.

let us know how it turns out.

 

[Hellraiser97]

Damn totally missed this thread when I posted mine! (Could help if I could spell the damn thing though!)

 

[MustangOrange]

I like to use wahoo, but you can't get it in stores - have to catch it.

 

[shotgun427]

In reply to:

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[DLev]

I made an incredibly easy ceviche that turned out awesome. I just went and bought some frozen white fish from HEB at about 1 am. I mostly defrosted the fish in the microwave (but not cooked), chopped it up and then threw it in a plastic bag filled with lime juice, fresh cilantro, cumin powder, salt, pepper, and fresh avocado chunks (although you could probably wait to do the avocado later since it's not really adding flavor to the mixture). I made sure the bag had very little air and threw the mixture in the refrigirator overnight. I'm guessing four hours or so would have been enough. About two hours before serving the next day, I added fresh pico de gallo that I had also bought at HEB to the bag. This covers lots of other ingredients discussed above - tomatoes, onions, etc. It was excellent and very, very easy.

I'd like to try it again with some scallops and shrimp, as well, but obviously when I bought my ingredients at 1 am the fresh fish counter wasn't open.

 

[LonghornGirlie]

This is probably verboten here, but if you want to fake it... Buy the shrimp ceviche from the cart near the front of Fiesta. Add the juice from a couple of limes. Spice it up with as much Valentino's salsa (also available at Fiesta) as you like. Valentino's is also great in queso, btw.

Its a great and easy dish for an impromptu party which seems to happen a lot at Chez Agnor.

 

[Tex Pete]

BOOOOOOOOOO!


j/k Longhorn Girlie. Sounds like a good idea.