Ceviche, crudo or any other way?

    This is a duplicate of another post I made but I searched and there is no ceviche thread. So how do you like it ?


    I dig chunks about the size of a nickel mostly limes with some limequats and either an orange or a Myers lemon. A little heat from a cayanne pepper and some onion and pepper


    I have also enjoyed adding fresh mint, coconut water, garlic oil, and occasional other fruits


    Coarse sea salt and try colored cracked pepper. I like to eat it with corn or taro chips.



    Other thread
    ---------------------------
    So I was in serious trouble with the woman if I didn't come with some ceviche. Thanks to franks help I was able to get four yj's and a goat for some ceviche. I took a handful of limequats a cayanne pepper and some mint from my garden. I got the limes and oranges from my buddies neighbor. The onion and chips and avocado and red pepper are the only things I bought.

    And the sea salt.




    i like to spear fish

    It does look great. I grew up in Panama and we used Corvina cut in about the same size as yours, but we only used Key lime juice, very little salt, and chopped Habanero peppers and that's all. I have had cevichi in Mexico, Costa Rica, and several other styles, BUT The BEST ceviche I have ever had was in Peru. They use flounder I think, cut into slices, use key lime juice, sliced onion, and make it in front of you and serve it immediately. Reallllly good: oh they also serve it with corn on the cob on the side. Yummy.

    I like to put mango, tomato, corn, anaheim peppers and or green bell pepper and some green onions, salt pepper to taste and sometimes a splash of coconut milk. I have also put roasted nopales in ceviche which came out really good too. I use what ever citrus I have on hand even a splash of orange from time to time. Don't forget a little garlic and cilantro either. :D

    Judah, Ill have to introduce you to the sour oranges I have in my yard. They are sour like a lime but have the flavor of an orange. They make great ceviche and a good marinade for other things.

    Here is a galley formula for Ceviche. The only recipe I have ever been asked for.


    Jasna
    I have a very important question to ask you...
    when you make your ceviche, do you put everything in the lime juice overnight (onions, tomato...) or just the fish? I am writing the recipe for the magazin and your ceviche was by far the best I ever had in Mexico, so tell me your secret please!!!


    8:47pm
    James
    I am glad you liked it here is the way I make it.
    Ceviche Recipe
    1. spear 15 lb Cabria.
    2.Fillet and chop into 1/2" cube sized pieces
    3. put in bowl with 4 parts fish to 1 part sweet white onion.
    4. add cilantro to taste and put enough fresh lime juice in to cover fish. (make sure the fish is not very wet when you add the lime juice you can let it dry a bit before you chop it.)
    5. leave for about 12 hours over night is best.
    6. chop and add one tomato for every onion used mix into to fish and serve with corn chips and cold Pacifico.

    Mmmmmm you guys know what's up.


    Cilantro I have mixed feelings on. Some times I love the added flavor and some times it tastes like dust. I go back and forth on that

    i like to spear fish

    One important step it took me a while to learn is to peel the limes or lemons before squeezing them. Otherwise you get the bitter "mist" that squirts out of the peel when you pinch it into the ceviche. My hard headed Honduran wife won't do it though so the peeling is left for me. hah'
    But tomato, onion, celery, cilantro....conch, shrimp, lobster, fish....it's a meal. Even I can't screw that one up.

    Awesome suggestions guys. Tono, how much sesame oil and vinegar do you add? I was thinking about those flavors to add some "Asian" to the dish but I didn't want to overwhelm it


    Hank, look into a press juicer. There is one in my pic. I got it for 15$ off eBay. Just halve the citrus and press, none of the zest makes it into the juice like when you squeeze by hand. Plus I get big points with the woman for fresh squeezed Oj. And as a drink bonus, the best screwdrivers and greyhounds you have ever had can be made with cheap vodka and fresh citrus

    i like to spear fish

    In Iloilo, Philippines I used to eat kinilaw. (pronounced kee ni lao. Really good. Almost like ceviche but with a LOT of vinegar. And they used Spanish mackerel as the primary fish. Also a LOT of chili pepper. No corn tortilla chips. Just eat it straight.
    Different versions on the other islands. In Manila the call is Kilauen (not sure the spelling) Kill a when is how it's pronounced...in case you're going to go and order in a restaurant. haha. . Some put coconut milk or sweet relish.

    Quote from Wishihadgills

    Judah, Ill have to introduce you to the sour oranges I have in my yard. They are sour like a lime but have the flavor of an orange. They make great ceviche and a good marinade for other things.


    Hell yeah man that sounds awesome. When you home next? Around for Independence Day?

    i like to spear fish

    I'll contribute to this thread with a Chamorro Fish Kelaguen recipe. It's similar to ceviche' we probably just are using different names for it.


    So you take your choice of fish (some people use parrot fish others use marlin) and chop it up into cube sized pieces. Mix in a bowl with: chopped (minced) white onions, salt, limon china (chinese lemon) or you can use calamansi, HOT chopped red pepper. Add grated coconut and more lemon and salt to taste. Sprinkle with chopped green onions for garnish and more chopped red pepper if your feeling adventurous.


    Usually this is served as a side dish and eaten with red rice and some other barbecue meat or you can eat kelaguen and corn titiyas (tortillas) by itself as a meal.




    Quote from hank

    In Iloilo, Philippines I used to eat kinilaw. (pronounced kee ni lao. Really good. Almost like ceviche but with a LOT of vinegar. And they used Spanish mackerel as the primary fish. Also a LOT of chili pepper. No corn tortilla chips. Just eat it straight.
    Different versions on the other islands. In Manila the call is Kilauen (not sure the spelling) Kill a when is how it's pronounced...in case you're going to go and order in a restaurant. haha. . Some put coconut milk or sweet relish.


    That sounds very interesting. I'm gonna look for some instruction

    i like to spear fish

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