Author Topic: JK's Ceviche  (Read 4199 times)

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Offline JK

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JK's Ceviche
« on: September 07, 2010, 12:31 PM »
This is just a rough recipe - basically like spicy salsa with fish added. If using rock cod, freeze your fish first to make sure any parasites are killed off. Fresh halibut is awesome with this.

(3-4) Tomatoes
(4) Limes
(2) Garlic Cloves or to taste
(1) Bunch Cilantro - use to taste
(1) White Onion - use to taste - usually about 1/2 the onion
(1) Tbsp Spicy Chili Garlic Sauce (look in the asian foods section)
8-12 oz of fish fillets

Take the fish fillets and cut into small pieces, i.e salsa bite size chunks. Squeeze the juice from 3 limes and put into a ziplock bag then add your fish. Mix the lime juice around the fish and let it sit for 45 minutes or so stirring around occasionally.

While the lime juice "cooks" the fish, chop the tomatoes, onion, garlic and cilantro. Mix in a bowl. Squeeze the juice from the last lime over the tomatoes etc. Mix well.

Now add the Chili Garlic Sauce a little bit at a time - season to taste - this stuff has a kick.

Lastly add the fish and mix it in. Great with tortilla chips, wrapped in tortillas, pita chips etc.

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Offline RHYAK

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Re: JK's Ceviche
« Reply #1 on: September 18, 2010, 08:48 PM »
Sound good John
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Offline harkling

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Re: JK's Ceviche
« Reply #2 on: December 07, 2010, 08:41 AM »
i do about the same with the following.
-1lb. fresh halibut/ rockfish
-15 limes
-1red onion
-1/2 cup cilantro
-4 cloves garlic
-2/3 cloves shallots
-1 red bell pepper
-1 yellow bell pepper
-1-2 jalapenos (how hot do want it)
-salt and pepper
Let sit overnight stirring occasionally.  you can use rockfish and other white flaky fish.  Tried it with seabass and there was a little to much fat.  Flatties are the best to use, under 20 lbers!