ceviche recipe

century7

So i have had ceviche before but never made it myself. Caught some fins today and was looking for some suggestions for a simple but tasty way to make this dish? Also is there a time frame from when you filiet it to when you should prepare the dish? Somewhere i heard that you need to make it within the first day but was not sure. The fish filiets are currenty sittign in ziplock bags in my fridge. Any input would be great!

captinmitch

century7 wrote: »

So i have had ceviche before but never made it myself. Caught some fins today and was looking for some suggestions for a simple but tasty way to make this dish? Also is there a time frame from when you filiet it to when you should prepare the dish? Somewhere i heard that you need to make it within the first day but was not sure. The fish filiets are currenty sittign in ziplock bags in my fridge. Any input would be great!

I use a mix of bell peppers (red, yellow and green), finely diced Vidalia onion and a mix of fresh lemon and lime juice. Little pinch of sugar and salt and a crack of fresh black peppercorn and you have a good starting point. Sometimes I'll skip the sugar and hit it with a little fresh squeezed orange juice or add jalapeno/habanero. Set it in the fridge for a couple of hours to chill and marry the flavors, stirring the mix occasionally.

Uncle Buck

And don't forget the cilantro!

Venturesome

capt mitch hit the nail right on. thats how we make it also. saltines and a kalik gold.......

Uncle Buck

Citrus Ceviché

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Filets from 1 schoolie mahi
3 Limes (juiced)
1 Tangerine (juiced)
2 or 3 stalks each of finely chopped fresh Oregano and Cilantro
1 or 2 finely chopped fresh Scallions
1 teaspoon Lemon Zest
up to 1 teaspoon salt

optional:
diced jalapeño, diced bell peppers, diced honeydew melon, diced cantaloupe
extra virgin olive oil

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Dice fish into 1/2-inch pieces. Stir all ingredients together in the lime/tangerine juice in a glass bowl. Cover. Place in fridge for 30 minutes. Stir, then back in the fridge for another 30 minutes. Drain the juice. Serve appetizer-sized portions with a light drizzle of extra virgin olive oil. (Tip: if including melon or cantaloupe, add that after the mix is drained.)

century7

Thanks for the replies. I knew the basics, the mix of the red, yellow and green peppers and sugar were something i did not think about. If i caught the fish yesterday am i still good to make it today or tomorrow?

Team Graphic Details

century7 wrote: »

Thanks for the replies. I knew the basics, the mix of the red, yellow and green peppers and sugar were something i did not think about. If i caught the fish yesterday am i still good to make it today or tomorrow?

If you make it with the fish within a few days old you are fine. But the fresher the better! I also like to add half a bottle of Tiger Sauce. Gives it a cool kick! Once on a cracker, I like to add a bit of hot sauce on top. But that's just me. And yes, ceviche is good for a few days in the fridge. Enjoy!

PureC

This is my go to ceviche recipe, replace scallops with any kind of seafood.

1 pound bay scallops
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 cup chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons olive oil
1/8 cup chopped fresh cilantro



Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).

Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Venturesome

yes if you caught it in the last couple days.......enjoy

Shoeless

Ahhh great question and great responses. I will learn something new every time on here.