| Author | Post |
|---|
B.Bailey
Member
| Joined: | Mon Jan 12th, 2009 |
| Location: | Tucson, Arizona USA |
| Posts: | 31 |
| Status: |
Offline
|
| Mana: |   |
|
Posted: Fri Feb 5th, 2010 07:35 pm |
|
| Do you cook the fish or is it pickled in lime juice? Onion, celery, spices?
|
nightwing28
Member
| Joined: | Sun Feb 4th, 2007 |
| Location: | Prescott, Arizona USA |
| Posts: | 156 |
| Status: |
Offline
|
| Mana: | |
|
Posted: Fri Feb 5th, 2010 08:41 pm |
|
| There must be a hundred versions, but all start with finely chopped or scraped fresh fish marinated in fresh lime juice for 30-60 minutes, then a can of salsa (Herdez salsa casera a favorite) added. You can also add other items like finely chopped onion, jalapeno or serrano, chopped tomatoes (if not using salsa), fresh cilantro,minced garlic, etc. Trigger fish or sierra are favorite fishes, but many can work.
|
Jimmy
Member
|
Posted: Fri Feb 5th, 2010 10:40 pm |
|
Insted of the Salsa you can also use Clamato. Also try making it with chopped fresh clams.
Made with Trigger Fish is my favorite. In my opinion it has the ideal texture.
Last edited on Fri Feb 5th, 2010 10:42 pm by Jimmy
|
Dickrep
Member
| Joined: | Sat Apr 29th, 2006 |
| Location: | |
| Posts: | 223 |
| Status: |
Offline
|
| Mana: |  |
|
Posted: Fri Feb 5th, 2010 10:53 pm |
|
I agree with the others that you can be creative on the recipe...but primarily it is salsa (we use a mix of Herdez canned salsa, plus chopped fresh tomatoes, peppers, onions, etc). We also add the following:
tablespoon or two of olive oil
ketchup
sliced olives w/pimento (same kind you use for martinis)
Herdez chiplote (smoked jalapeno)...only add one at a time until you get the right taste!
Trigger or sierra are great ceviche fish. However, I dice the sierra about 1/3-1/2 inch square and it usually takes me a couple of hours in lime juice to completely "cook" a large bowl of fish before adding the other ingredients. Simply watch the color change until it is cooked...and stir it periodically.
enjoy...Dick
|
B.Bailey
Member
| Joined: | Mon Jan 12th, 2009 |
| Location: | Tucson, Arizona USA |
| Posts: | 31 |
| Status: |
Offline
|
| Mana: | |
|
Posted: Sat Feb 6th, 2010 02:28 pm |
|
| Sounds great. Thanks - can't wait to make up a concoction .
|
bombero
Member
|
Posted: Sat Feb 6th, 2010 07:47 pm |
|
| Shrimp, is also great, as cevichi. All the base fish are "cooked" the same way. You need a fish that will stay together as it marinates.
|
dduke
Member
| Joined: | Mon Dec 18th, 2006 |
| Location: | |
| Posts: | 46 |
| Status: |
Offline
|
| Mana: | |
|
Posted: Mon Feb 8th, 2010 05:18 am |
|
My basic recipe is:
Chopped fish/clam/shrimp (agree triggerfish is one of best)
Lots of freshly squeezed key lime (limon colima)
chopped onion
chopped cilantro
chopped tomato
chopped chile serrano
sea salt
some vinegar
some clamato
The secret is to let the fish cook in this concoction overnight in the fridge
Serve on tostadas (with a bed of mayo)and add hot salsa "al gusto" (siete mares, sonora, de la viuda, etc.)
If you like it with a little more quick, you can put some dried chile piquin/chiltepin in the key lime squeezer (put it below the lime) so that when you squeeze the lime it "lixiviates" the chile.
My mouth is now watering... will have to make do with some lame salmon.
|
Current time is 06:47 am | |
|
