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Motorboat's Ceviche Thread
Posted on 6/2/15 at 7:46 am
Posted on 6/2/15 at 7:46 am
Last night, I did a couple of simple dishes that I get questions about often. Here is my Ceviche. I don't measure anything or follow recipes, so pardon my lack of exact measurements. this is also a good exercise in knife skills.
Fish (almost any fish will do). Here, I used speckled trout.
Limes, squeezed, about 18 limes
Jalepeno, diced
Bell peppers (yellow and red), diced
Purple onion, diced
Cilantro, chopped
2 avocados, diced
1 TBSP olive oil
Dash hot sauce
Salt
Pepper
red pepper flakes
Real simple. chop up veggies, squeeze your limes, chop up fish into 3/4" pieces, season to taste.
Voila! Serve with tortilla chips.
Fish (almost any fish will do). Here, I used speckled trout.
Limes, squeezed, about 18 limes
Jalepeno, diced
Bell peppers (yellow and red), diced
Purple onion, diced
Cilantro, chopped
2 avocados, diced
1 TBSP olive oil
Dash hot sauce
Salt
Pepper
red pepper flakes
Real simple. chop up veggies, squeeze your limes, chop up fish into 3/4" pieces, season to taste.
Voila! Serve with tortilla chips.
11
Posted on 6/2/15 at 7:53 am to Motorboat
What's the texture of spec ceviche to say, snapper?
I've always wondered what spec was like.
I've always wondered what spec was like.
Posted on 6/2/15 at 7:55 am to Motorboat
DP
This post was edited on 6/2/15 at 7:56 am
Posted on 6/2/15 at 7:55 am to Motorboat
Does the lime kill the worms?
Posted on 6/2/15 at 7:56 am to wickowick
quote:
Does the lime kill the worms?
No idea. worms don't bother me.
Posted on 6/2/15 at 7:56 am to BRgetthenet
quote:
What's the texture of spec ceviche to say, snapper?
similar but just a bit more tender.
Posted on 6/2/15 at 8:02 am to Motorboat
I'd eat it regardless...
Posted on 6/2/15 at 8:11 am to Motorboat
Great idea. I did a redfish ceviche one time, where I did a quick grill/BBQ sauce after, just to add a little smoky flavor. I've been wanting to try something else
Posted on 6/2/15 at 8:13 am to Motorboat
I saw where a friend caught a lot of tuna over the weekend and got me thinking. I bet if you took some fresh tuna and diced it up and added just as you were getting ready it eat the ceviche...
Posted on 6/2/15 at 8:20 am to Motorboat
quote:
I don't measure anything or follow recipes, so pardon my lack of exact measurements.
My biggest pet peeve. I tend to be meticulous. How are you supposed to be able to repeat a process if you don't know the measurements involved? You don't have to go all Stadium Rat and build a spreadsheet and an app
, but at least put something down. 
Posted on 6/2/15 at 8:30 am to Aubie Spr96
1TBSP olive oil
2 avocados
1 onion
2 bell peppers
4 jalapeños
~2/3 lbs spec meat
1 head cilantro
Seasoning to taste
(This is all based on looking at the pictures)
2 avocados
1 onion
2 bell peppers
4 jalapeños
~2/3 lbs spec meat
1 head cilantro
Seasoning to taste
(This is all based on looking at the pictures)
This post was edited on 6/2/15 at 8:33 am
Posted on 6/2/15 at 8:33 am to Motorboat
Looks good. My recipe is almost identical, minus the avocados.
I put my mix in a gallon ziploc, clean and dice the first snapper caught, let marinate for a few hours while we fish, and snack on ceviche on the ride back to the dock.
I put my mix in a gallon ziploc, clean and dice the first snapper caught, let marinate for a few hours while we fish, and snack on ceviche on the ride back to the dock.
Posted on 6/2/15 at 8:35 am to CoachChappy
Close enough for me. Thanks coach.
Posted on 6/2/15 at 8:39 am to Motorboat
Do you let it sit for a while or serve immediately?
Posted on 6/2/15 at 8:50 am to DrinkDrankDrunk
I would eat it immediately but for my more squeamish eaters, I let it sit overnight. Last pic was after 12 hours in fridge.
Posted on 6/2/15 at 8:52 am to DrinkDrankDrunk
I let mine sit for 2-4 hours.
If you let it sit too long I find the fish to get tough and chewy.
If you let it sit too long I find the fish to get tough and chewy.
Posted on 6/2/15 at 9:18 am to Motorboat
looks good. i don't use fish though. shrimp, conch, octopus, etc.
My mother says not to use any metal utensils, not sure why. glass bowl, plastic serving spoons.
My mother says not to use any metal utensils, not sure why. glass bowl, plastic serving spoons.
Posted on 6/2/15 at 10:45 am to Mung
quote:
My mother says not to use any metal utensils, not sure why. glass bowl, plastic serving spoons.
a metal spoon will facilitate oxidation of the avocados/react with the acids. I do not think a stainless spoon will do much harm.
Posted on 6/2/15 at 12:17 pm to Motorboat
Would it work if I caramelized the onions first?
Posted on 6/2/15 at 12:22 pm to Aubie Spr96
quote:You make that sound like a bad thing.
You don't have to go all Stadium Rat and build a spreadsheet and an app
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