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Thread: Ceviche

  1. #1
    Join Date
    Mar 2013
    Location
    Long Beach, CA
    Posts
    23

    Default Ceviche

    1 lb fresh caught fish (fresher the better)
    1 lb raw shrimp (peeled)
    1 lb imitation crab meat
    2 red onions diced
    2 tomatoes seeded and diced
    1 bunch of cilantro
    Diced Jalapeno or Serrano to your taste
    20-30 Mexican Lemons ( small greenish yellow ones)
    4 regular yellow lemons
    1 cucumber peeled and diced
    Salt to taste


    1) Cut your shrimp and fish into small pieces, place in a bowl and add the juice from all lemons except one.
    2) Allow fish to turn white/grey and opaque 1 hr-2 hr
    3) Meanwhile mix the rest of the ingredients in a seperate bowl ,add the juice of the last lemon, and refrigerate.
    4)After the fish is cooked add the contents of the bowl to the bowl of veggies and stir.
    5)You're ready to eat! Refrigerate overnight for better flavors...if time isnt an issue you can make it all in the same bowl..it'll just take the fish and shrimp longer to cook. This recipe is great on a hot day and believe it or not, it's excellent with stocked trout and catfish...especially the trout with pink salmon-like meat

    Serve with chips, hot sauce, and beer
    Last edited by BarracudaBen; 02-05-2014 at 11:52 AM.

  2. #2
    Join Date
    Nov 2009
    Location
    Whittier
    Posts
    2,370

    Default

    I've always had ceviche with one or the other only,shrimp,crab,or fish,but it can't be bad,since their all good,will try, thanks.

    Cya Tuna Vic

  3. #3

    Default

    Don't forget ceviche made from beef.

  4. #4
    Join Date
    Jan 2006
    Location
    Menifee
    Posts
    1,173

    Default

    Quote Originally Posted by Trial and Error View Post
    Don't forget ceviche made from beef.
    Carpaccio?

  5. #5

    Default

    Quote Originally Posted by BarracudaBen View Post
    1 lb fresh caught fish (fresher the better)
    1 lb raw shrimp (peeled)
    1 lb imitation crab meat
    2 red onions diced
    2 tomatoes seeded and diced
    1 bunch of cilantro
    Diced Jalapeno or Serrano to your taste
    20-30 Mexican Lemons ( small greenish yellow ones)
    4 regular yellow lemons
    1 cucumber peeled and diced
    Salt to taste


    1) Cut your shrimp and fish into small pieces, place in a bowl and add the juice from all lemons except one.
    2) Allow fish to turn white/grey and opaque 1 hr-2 hr
    3) Meanwhile mix the rest of the ingredients in a seperate bowl ,add the juice of the last lemon, and refrigerate.
    4)After the fish is cooked add the contents of the bowl to the bowl of veggies and stir.
    5)You're ready to eat! Refrigerate overnight for better flavors...if time isnt an issue you can make it all in the same bowl..it'll just take the fish and shrimp longer to cook. This recipe is great on a hot day and believe it or not, it's excellent with stocked trout and catfish...especially the trout with pink salmon-like meat

    Serve with chips, hot sauce, and beer
    Delicious sounding recipe. Just be careful because lemon juice (or lime) doesn't actually cook the meat, it denatures the protein and makes it appear similar to cooking with heat. The only thing that kills parasites, which are pretty common in catfish especially, is cooking with heat or freezing at very low temperatures for several days (72 hours at zero Fahrenheit is the time/temp, if memory serves. Most home freezers don't come close to that). Still, I'm not passing up a bowl of ceviche.
    BTW, ever have calico bass ceviche? Delicious!

  6. #6
    Join Date
    Sep 2011
    Location
    Lynwood
    Posts
    1,228

    Default

    Ive never tasted ceviche with trout or catfish I need to try that out.
    but I make my cevice with shrimp, baby clams and tilapia

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