What's your ceviche recipe?

K

komondor

Joined
Jul 2, 2001
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How about posting some good ceviches? I made my first one today, and it came out really good:

--1 lb. peeled & deveined shrimp "denatured" in fresh squeezed lime juice and a little lemon

--while that is marinating, I finely diced a small red onion, red pepper, and some carrots

--I cooked the carrots in boiling water for about 10 minutes to soften them (but not too soft), I then added the pepper and onion to the drained carrots and squeezed some orange and lemon juice on them, I then crushed two cloves of garlic and stirred

--I cooked the veggie mixture over medium heat for about 5 minutes-- just enough to slightly soften the peppers and onions, I then removed from heat and added sea salt, stirred again

--I put the mixture (which now has a nice "juice" to it) in the freezer for about 20-30 minutes to cool off, remove from freezer

--after the shrimp has been marinating for 2hrs, I actually cooked the shrimp over the heat (not technically authentic-- but it should be done for shellfish)-- I boiled the shrimp for exactly 1 minute (26-30 ct size) and cooled off and dumped them back into the lime juice to marinate a little longer

--after about another 1 or 2 hrs, I remove the shrimp and cut them into small chunks (about the size of your pinky nail- but larger than the veggies) and added some more lemon juice to them and stirred around

--I added shrimp to the veggie mix and added about 3 to 4 tablespoons of fresh chopped cilantro, more sea salt to taste, and some freshly ground dried new mexicos and chipotle (dried peppers ground in coffee grinder)

--oh, and I threw in some chopped chives I had laying around

--stir well and chill for a couple hrs

--serve with crustini

YUM, YUM, YUM
 
Got this one from a boat captain that sails the gulf.... thanks Jack.


1 1/2 lb fish cut in 3/4" pieces ( I like Mutton Snapper)

Key Lime juice to cover

Let stand in GLASS BOWL for 30 minutes and pour off, rinse, rinse, drain, rinse, rinse and rinse some more, and drain.

1 large onion, chopped fine

4 cerano chili's or jalipenos

1/2 cup parseley chopped fine

3 large tomatoes, chopped

1 1/2 cup green oloives w/ pimento, chopped

1/2 cup cilantro, chopped



Liquid

1/4 Cup catsup

3/4 - 1.5 cup olive oil

4 oz juice from jalapino (I use vinegar from

chili's)

1/4 Cup Worstershire

1 Tablespoon Oregano

Salt to taste

After cooking the fish in the key lime juice for 30 minutres and after THOROUGHLY RINSING the fish numerous times, gently mix the remaining dry ingredients and fold into the fish. Mix the liquid ingredients and pour over the fish mixture and gently fold in. Let it sit, refrigerated, for a day. The longer it sits' the better it is, but it usually dosen't last long enough to get real good.
 
Quick ceviche from Capt. Ken...

"A super fast way to make some very decent Ceviche is to "cook" your fish for about 30 minutes in fresh lemon/lime juice (50:50 or there abouts) I usually cut my chunks about 3/4" x3/4". Thoroughly mix a pound of "cooked," rinsed fish with a large jar of medium Picante Sauce and dip it with crackers.

Believe me, 2 guys will eat the whole batch PDQ.

You will need about a cup of lemon/lime juice to cook a pound or so of fish. I have a large screw top jar to do the "cooking" in. I rotate the jar several times during the cooking process to assure all of the fish gets cooked.

I usually rinse the fish in clean (offshore) salt water to remove most of the lemon/lime juice mixture. Somehow this makes the Ceviche taste better than that you make at home."
 
All of those sound really good! I'll have to talk to a friend of mine and see if she'll tell me what her recipe is. Right now all I know is that she's got fish, shrimp, onions, garlic, cilantro, lemon, lime, hot sauce, and a few other things. She doesn't cook the mixture in the traditional sense, but rather lets everything chemically cook for about six hours or so. It sounds to me like it's pretty much the same as what Iron City posted. I've eaten it on several different occasions, and it's always been excellent. I've been wanting to try my hand at it, but I've felt a little too lazy here lately. Might give it a shot tomorrow though, since I've got at least 3 recipe's to try. :D
 
Iron City,

That first recipe sounds great. A really cool thing about ceviche is that there are so many variations of it; but as long as you use seafood and citrus juice to cook, you're pretty much all set.

De4th Str1ke,

Definitely make some. It will come out great. You'll be glad you did. Another thing about this dish is that it is so healthy.
 
komondor said:
Iron City,

That first recipe sounds great. A really cool thing about ceviche is that there are so many variations of it; but as long as you use seafood and citrus juice to cook, you're pretty much all set.

De4th Str1ke,

Definitely make some. It will come out great. You'll be glad you did. Another thing about this dish is that it is so healthy.
Click to expand...

Yeah, I'm really in the mood to make it, I'm planning on getting all the stuff tomorrow after work (assuming they don't try to make me work late again:grumpy:). I love when my friend makes it, she always does a really good job. And like you said, it's such a healthy food, and there's something nice about a group of friends sitting around this huge bowl of the stuff eating on it.....I don't really know how to explain it, it's just plain fun to me. :p
 
I keep mine very simple

1 1/2 pound fresh grouper (any firm fleshed ocean fish will do, I just prefer grouper)
lemon juice
lime juice
celery (4 or 5 stalks)
red onion
scallions fresh dill (dried can be used)

Cut fish into 1/4 inch cubes and cover with lemon and lime juice (2 parts lemon to 1 part lime)
chop onion, celery, scallions and add to fish (use more juice if needed)
add tablespoon of dill

refrigerate for about 4 hours and serve with Club crackers
 
OK, this thread has got me both salivating and thinking... since my access to really good FRESH fish is pretty poor, what do you suggest? I have Tilapia from Sam's Club in my freezer. They also sell Salmon, maybe Orange Roughy. But they are all frozen. Can these be used? What about the lemon and lime juice... where do you get that?

Makin' me hungry.... Mongo get angry if hungry and NO food.;):D
 
Mongo said:
OK, this thread has got me both salivating and thinking... since my access to really good FRESH fish is pretty poor, what do you suggest? I have Tilapia from Sam's Club in my freezer. They also sell Salmon, maybe Orange Roughy. But they are all frozen. Can these be used? What about the lemon and lime juice... where do you get that?

Makin' me hungry.... Mongo get angry if hungry and NO food.;):D
Click to expand...

I'm pretty sure you can use frozen fish, as long as it's fully thawed. Mind you, it won't taste as good, but you gotta make do with what you can get your hands on. As for the juice, there are two options. If you feel like making the freshest thing possible, you can always get the whole limes and/or lemons and squeeze them. Or, if you want the easier route, then just buy the juice in a bottle and use that. I've had it both ways, and I personally can't tell a difference. Some people might be able to, but I cant. Again, it all comes down to how much work you feel like doing, and what you have available.
 
I don't think it would be a problem to use previously frozen fish. Of course, I used frozen shrimp. It's pretty much impossible to get fresh gulf or tiger shrimp to the northern US.

Whatever you do, don't use flaky whitefish, like cod or haddock. That will fall apart in the acid.

Snapper, grouper, turbot, and the steak fishes (salmon, tuna, sword) should all be fine.

You can use the bottled lime juice if you don't have access to fresh limes.

We don't want Mongo hungry, either.

Absintheur,

That sounds like a great recipe. I'm getting hungry for a new batch of ceviche already. Going on vacation tomorrow through Monday....will have to make it later next week.
 
:eek:Well, I made my first batch today. I winged it, didn't follow any specific recipe. I did use frozen Tilapia filets from Sam's club. Thawed 'em out in a bowl of room temp water. Used bottle juices too. It turned out great! Even my finicky/nit-picky/persnickety wife and kids tried it, and LIKED IT! Here's a fairly close "recipe" of what I used:

4 individually wrapped Tilapia filets
approx 1 cup of 50:50 lemon juice and lime juice
salt and pepper to taste; I used "slap ya mamma" mixture
cummin and cayenne powder to taste

3 green onions
1 green bell pepper
1* jalapeno pepper (*more if ya like)
3* cloves of garlic (*more if ya like)
2 med/lg plum tomatoes
cilantro
1 avocado

Unwrap and rise the tilapia filets. Cube them up into ~1/2" pieces. Dump into a glass or ceramic bowl. Add juice mixture and spices. Mix to coat fish thoroughly and set aside.

Wash yer veggies, de-seed and dice up your peppers. Finely chop up the green onions. Peel and dice your garlic. Dice up your tomatoes. Add fresh cilantro to taste.

Pour contents of your veggie bowl into the fish bowl, and gently mix all the ingredients so everything gets coated well. Refrigerate for a couple of hours, stir the whole she-bang every now and then.

Get some GOOD corn chips, not nasty ol Tostito things... cut up some ripe avocado and add hot sauce to taste. Pop open a good cold beer, start eating until you look like a tick that's been on a dog for 2 days! Burp it up the rest of the night... enjoy!

p.s.: don't rub your eyes right after your done prepping your jalapenos!:eek::eek::mad::D
 
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