Ceviche

Discussion in 'Recipes' started by sjemac, Dec 11, 2005.

  1. sjemac

    sjemac Moderator

    Messages:
    3,836
    Joined:
    Apr 4, 2004
    Location:
    Foothills of Alberta
    A way of using whitefish fillets that isn't fried. The acid in the lime juice cooks the fish.

    1 lb boneless firm fleshed FRESH whitefish fillets (I used pike this time but have used walleye, perch, cod and halibut)
    3 limes
    1 yellow pepper (minced fine)
    1 large tomato (seeded, skinned and minced fine)
    3 green onions sliced thin
    salt
    pepper
    hot sauce to taste

    Slice the fillets as thin as possible across the grain with a sharp knife. Put in a bowl and add some salt, pepper and the juice of the limes (make sure all of the fish is in contact with the lime juice). Cover and let sit in the fridge for at least 3 hours.

    Add all the remaining ingredients and let sit for another hour. Taste. Adjust, salt, pepper, hot sauce as desired. Serve cold with corn chips, jalapenos, and beer. Not one iota of fishy taste and the meat is firm and slightly chewy.

    [​IMG]
     
  2. GO REBS

    GO REBS Elite Refuge Member

    Messages:
    1,715
    Joined:
    Sep 5, 2002
    Location:
    SPRING, TEXAS
    Where's the cilantro, fresh jalapeno, and avacodo??? You can also add some shrimp and squid if you can get it fresh.

    GO REBS
     
  3. sjemac

    sjemac Moderator

    Messages:
    3,836
    Joined:
    Apr 4, 2004
    Location:
    Foothills of Alberta
    have added all of the above in the past except the avocado. Our market was out of cilantro that day and the wife likes it mild.

    Try it with scallops and lobster for a real treat.
     

Share This Page