Looking for a ceviche recipe . . . can't find the one I was using. . .
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Ceviche
1.5 lbs. firm fleshed saltwater fish. Snapper, grouper, wahoo, ling, tripletai, redfish, you get the picture.
Or use 1 pound of fish and 1\2 pound of shrimp.
Fresh limes and lemons, and one orange
Cut the seafood into 3\8 to 1\2 inch cubes and place in non-metallic container. Squeeze fresh limes and
lemons over the cubes unti covered. Usually 12-14 will do it. Mix well and place in fridge for three hours.
Then begin your vegetable prep, and place in another non-metallic container large enough to hold the entire recipe.
In a small bowl, whisk together the V-8, Worchestershire, the juice of two limes and the orange, and all the
dry ingredients. Pour over the vegetables, mix well and refrigerate until fish is ready.
When the seafood is ready, rinse in a colander and drain well. Mix all ingredients together and you are good to go
right away, but it is even better the next day. Serve with chips or crackers and cold beer. Makes 4-5 lbs., enough
for a hungry crowd. A great treat on a hot summer day!
One large sweet onion, quartered and thinly sliced
1\2 cup finely chopped cilantro
2 jaleps, 2 serranos, seeded if you like and finely diced
2 celery sticks, split and sliced thin
1 small bell pepper, seeded and diced
i can black olives, drained and coarsely chopped
2 firm avacados, diced
4-6 ripe tomatoes, cored and diced,
Can substtitute good quality canned if ripe ones are not available
One teaspoon each of the following:
Fresh ground black pepper
Sea salt
Red pepper flakes
Lawry's garlic powder
ground coriander
ground comino
oregano
Five tablespoons Worchestershire sauce
One 12 oz. can Spicy V-8 juice
White corn tortilla chips, crackers, etc. -
Here is mine, it should be in the second edition cookbook as well.
Ceviche
1lb Trout or Redfish (Approx. 2 small fillets) – Scrape with a fork & remove membranes
Place fish in a glass bowl and add 4 oz of lemon juice and 4 oz of lime juice.
Mix together and place in fridge for two hours.
Peel and chop 4 to 5 medium tomatoes
Chop 1 to 2 large onions
Half bottle of chopped salad olives
1 can Old El Paso chopped green chilies
2 ¾ teaspoons of salt
1 teaspoon of oregano
1 teaspoon of basil
10 shakes of Tabasco
After fish has set in juice for two hours mix in the rest of the ingredients and put back in fridge for 12 hours. Serve with chips or crackers.
I typically increase this recipe by just adding more fish. I have added 8 to 10 fillets to this recipe without changing a thing except for the amount of lemon & lime juice I use. You need to make sure you have enough to “cook” the amount of fish you use. You can’t use too much because if has too much liquid then just drain some off before you add the other ingredients.Comment
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snapper throats and belly meat off of redfish make for great ceviche fish, and most people throw it away when they clean their fish.Comment
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