Ceviche

[Reely Out There]

I have always enjoyed eating it, but never made my own. Last weekend I made a big bowl from the trout that did nto survive the tourney. It was awesome! I made another batch yesterday for the Super Bowl. It is hard to do anything with fish that this healthier and tastier.

I used lime juice last weekend and lemon yesterday. I think I like the lime a little better. I chopped the fish into 1/4-1/2" cubes and soaked in the juice for 1 hour. While the fish was "cooking" I diced jalapenos, bell peppers, onions, avacado, and tomatoes. I put these in a bowl with a little italian dressing and added salt and Tony's to taste. I then drained the fish and added to the veggies. Let sit another half hour and serve.

Mike

[dbarham]

sounds good and healthy

[michelle]

i was wondering what people's thoughts are on the worms that are in our trout and ceviche. i usually use redfish because of the worms and didn't know if the lime juice "cured" the worms also. any feedback?
a few other things to add mike is cilantro, diced salad olives, and chopped carrots.
michelle

[Gilbert]

sounds good but I'm not sure on using trout or only soaking in lime juice for one hour. But lime juice deff taste better than lemon. My dad's been making it since before I was born and he taught me to let it sit over night before we enjoyed it. I'm with michelle on using redfish.

[R C]

Forgetabout the worms M, just chase it with a shot of tequila.

I like it made with spanish mac.

[WestEndAngler]

I let mine sit overnight but nothing wrong with an hour soak especially if you got good lime juice and fresh fish. I eat conch all the time that was pulled from the water maybe 10 minutes before I know Walker will concur with my statement!

[Reely Out There]

Cutting it into small cubes allows for removal of any parasites. Not that big of a deal anyway, as I am not a shark and not susceptible to passage. LOL!

[Milkjug]

Love that stuff. I always use redfish or black drum, because the meat is firm and doesn't turn to mush when you cure it.

I just dice the fish into 1/2" cubes, cover it with lime juice, and let it sit in the fridge for 4 hours or overnight.

Make the pico... Tomato, white onion, cilantro, jalapeno and serrano. Drain the lime juice from the fish (otherwise it will be too sour) and add it. I don't salt it until I am right about to eat it, otherwise it becomes too watery and makes the veggies age quicker.

[Swells]

I honestly don't know many kinds of fish you can't make ceviche, other than hard-heads and trash fish of course. I prefer the firmer offshore fish like snapper and wahoo, but hey I ain't picky.

The idea to make the salsa first is a good 'un. If that tastes right, you got it. Adjust the heat but don't blow yourself outta the saddle - although Key West Conch Salad is made with the Scotch Bonnet, a relative of the Habanero.

I will say that fixin's from your garden are the best. You can't beat a home grown tomata! Most of them store-bought tomatoes are picked as green and hard as the Lord can make 'em, no taste at all. I like my backyard red onions and multiplyin' green onions in thar too.

[michelle]

the reason i asked about the worms and lord knows if eaten my weight in them fried and baked is because of the following story. i'm a pharmacist so i've had alot of weird questions asked, especially when working retail. several years ago i had a guy come in who had just left the doctor and had a large worm parasite in a zip loc. it was huge and i didn't ask exactly how he had 'retreived' it (cable laying at fat boys perhaps, i dunno). anyway, he said he got it from eating raw fish so since then i choose some of our less wormy fish for ceviche. the lime acid bath may cure and kill them as well, i was just wondering what other folks thought.
michelle

[Texxan1]

The Ceviche is good stuff.

Mike brought us some last night and i must say, it was pretty good.

[Milkjug]

Well, I'll say that fish parasites aren't really meant for humans. The tout parasites especially are very fish-specific. Their life cycle starts in trout, then moves to sharks.

Now I probably would be a bit leery of eating raw fish from somewhere where I knew sewage was dumped. Human waste = human parasites.

The worms won't hurt you, and even if they did, your digestive track will nuke 'em. Some parasites like h. pylorii can take the acid of the stomach, but most can't. Even if you did cut yourself and drop in a raw worm, they are fish parasites.

I don't use trout in ceviche mainly because it is too soft and flakey of a meat for that. The worms don't help either. Corn meal it up and throw it into the grease.

[2112]

Good tips to consider in you're first post Yan.
May I add...use chopped cappers in the picco for a salt taste and a little cummo. I make mine with what else? Flounder! Fooken goode!

[Walker]

I eat conch all the time that was pulled from the water maybe 10 minutes before I know Walker will concur with my statement!

Amen, bro.

Conch - in any form - is always good. We have conch ceviche, conch fritters, cracked conch, conch parmigiana, conch pot pie, conch and dumplings, stewed conch, conch chowder...

This is our conch ceviche recipe.

[Milkjug]

Thanks. It's one of the healthier things I make. The tortilla chip is where the unhealthy part is, so I really heap on the fish and veggies.

I like capers as well, but not everyone does. Oh yeah, I add some cumin too.