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Ceviche recipes?
Posted on 5/15/14 at 3:04 pm
Posted on 5/15/14 at 3:04 pm
I have never made ceviche before but I am looking to make a batch to bring to the beach this weekend. My idea so far would include fresh red grapefruit and lime juices, mango, red and green onion, and cilantro. Looking for any ideas. Also, what fish is bet for ceviche. TIA.
7
Posted on 5/15/14 at 3:10 pm to mouton
I make it a simple recipe taught to me by a Mexican in Sisal, Yucatan in the 70's. Use a firm salt water fish, cut into bite size pieces. Marinade in refrigerator in 50/50 lemon/line juice to cover for any where from 1 to 4 hours depending on the thickness of the fish. Then drain, serve with a pico de gallo, I usually serve in avocado halves with olive oil.
Posted on 5/15/14 at 3:13 pm to mouton
add cucumber and and apples to your sliced veggies
Posted on 5/15/14 at 3:16 pm to mouton
almost any fish is good for ceviche.
Jalepenos
Purple Onions
Yellow/red Bell pepper
Lime
Cilantro
Salt and pepper
Keep it simple. I personally do not like mango
Jalepenos
Purple Onions
Yellow/red Bell pepper
Lime
Cilantro
Salt and pepper
Keep it simple. I personally do not like mango
Posted on 5/15/14 at 3:16 pm to mouton
Use only red onions. Add some jalapeno's and/or serrano's and some red bell pepper and you should be good. I'm a fan of mahi for ceviche but lately I've made it with speckled trout and you can't go wrong.
Posted on 5/15/14 at 3:22 pm to Motorboat
quote:
almost any fish is good for ceviche.
Ever made it with freshwater fish?
Posted on 5/15/14 at 3:43 pm to mouton
I like to use any firm saltwater fish. I use snapper most often.
Does this mean you want to make it days ahead of time? I wouldn't do that, the fish will get chewy. Make it 2-4 hours ahead of time.
My base recipe includes:
lemon
lime
red onion
red bell pepper
jalapeno
cilantro
salt
pepper
quote:
I am looking to make a batch to bring to the beach this weekend
Does this mean you want to make it days ahead of time? I wouldn't do that, the fish will get chewy. Make it 2-4 hours ahead of time.
My base recipe includes:
lemon
lime
red onion
red bell pepper
jalapeno
cilantro
salt
pepper
Posted on 5/15/14 at 3:51 pm to LSUballs
i only ever use snapper
Posted on 5/15/14 at 3:57 pm to LSUballs
quote:
Ever made it with freshwater fish?
No. but I'd stay away. I should have added that disclaimer.
Posted on 5/15/14 at 5:08 pm to Motorboat
actually my go to favorite ceviche fish, which we just happen to be having tonight for a low cal dinner, is the frozen tuna from Sam's. I like it better then snapper, which used to be my favorite.
Posted on 5/15/14 at 5:11 pm to mouton
This Is An Excellent Recipe
I usually do half shrimp and half scallop. Awesome seasoning in this marinade. Add the diced avocado shortly before serving. It's better than crack.
I usually do half shrimp and half scallop. Awesome seasoning in this marinade. Add the diced avocado shortly before serving. It's better than crack.
Posted on 5/15/14 at 5:21 pm to OTIS2
That look good except for the cumin, I'm rebelling against the trend to put cumin in everything.
Posted on 5/15/14 at 5:27 pm to andouille
I don't use it in much at all...it is great in this mix. Trust me.
Posted on 5/15/14 at 8:16 pm to mouton
1. Head to Amgerbris Caye, Belize.
2. Gather fresh conch.
3. Marinate in fresh lime juice for 2 hours.
4. Add in fresh cut tomatoes, cilantro and onions.
5. Mix up and serve.
6. Yum.
2. Gather fresh conch.
3. Marinate in fresh lime juice for 2 hours.
4. Add in fresh cut tomatoes, cilantro and onions.
5. Mix up and serve.
6. Yum.
This post was edited on 5/15/14 at 8:47 pm
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