Cerviche
Reply    
    
Previous Page    Page
select
of 1    Next Page
Posted on Wednesday Feb 12, 2014 at 8:30 AM  

Hey Allen or anybody else,

Do you have any recipes for cerviche? I love it but have never made it, we have some tuna I am really wanting to make it out of! One other thing how long can I keep it in the refrigerator after it is made and it not spoil?


good fishing and God bless!
Posted on Wednesday Feb 12, 2014 at 9:31 AM  
I think I put a recipe on here that I do, but it's with bass...don't know how tuna would work with the other ingredients. If it's not on here, and you're interested, holler, and I'll repost.  
Posted on Thursday Feb 13, 2014 at 12:14 PM  
I don't find it Slick do you mind reporting it?
good fishing and God bless!
Posted on Thursday Feb 13, 2014 at 5:53 PM  
I guess maybe I posted the recipe before this "special recipe" thread was created...I know I've put it on here a time or two, but I'll certainly do it again, if it will gain a ceviche fan or two.

I was introduced to this down in Mexico several years ago while fishing Lake Guerrero. I've made it for friends several times over the years, every single person that's ever tasted it has liked it...till I tell them it's made from raw fish...bunch of wussies I guess.

 I always use bass.

OK here goes, you need a pound to a pound and a half of fresh caught white fish cubed into about sugar cube sized pieces. Juice from a half dozen limes...enough to cover the fish. Marinate the fish for about an hour. Dice one sweet onion, three tomatoes (ya gotta get home grown good tomatoes), two jalapeno peppers, Half cup halved green olives, dump the veggies into a bowl, add a forth cup olive oil, and a liberal amount of Italian seasoning, and salt and pepper to taste. Dump the fish in and a good portion of the lime juice....mix it all up, let it stand for about fifteen minutes and enjoy with your favorite crackers.

You can use more onion if you think it needs it...and you can add some hot sauce if you need to spice it up more.

 
Posted on Friday Feb 14, 2014 at 1:02 AM  
The beauty of a dish like this is that you can add just about anything you like to it. I add red, green, yellow, and orange, Bell Peppers, and cilantro. I eat it with tortilla chips instead of crackers. Play with it and you'll come up with something you like. I've made it with lots of different fish but have never used Tuna. It will be fine for a couple of days in the refrigerator if it lasts that long!!


Steve Carroll Hybrid/Striper Guide Skiatook Lake Fishing Guides, Lowrance Pro Staff, Zebco Brands Pro Staff, Yeti Pro Staff, Costa Del Mar Pro Staff, Mercury/Motor Guide Pro Team.





Posted on Friday Feb 14, 2014 at 7:58 AM  
The recipe I had called for a few different herbs/spices, and I found most are in the Italian seasoning so I started using that.
Posted on Friday Feb 14, 2014 at 12:49 PM  
Thanks guys now 'm hungry!
good fishing and God bless!
Posted on Friday Feb 14, 2014 at 6:01 PM  
Well, crap!  I just now noticed this thread!  Highwater, I apologize for being slow on the ball with this.  Slick, thanks for posting what you did!

Here's a link to a recipe I previously posted:

Grouper Summer Seviche

Here's another recipe that I've had on file:

Ceviche

Yields:  6 entrée or 12 appetizer/brunch servings

From:  The Court of Two Sisters Cookbook

 

4# red drum or any thick-textured fish such as amberjack, uncooked

1 large white onion, sliced

2 large bell peppers, sliced

3 limes, sliced thinly

1 small jar diced pimentos, drained

1 ¼ c jalapeños, sliced

2 T garlic, diced

4 scallions, chopped

1 ½ T white wine vinegar

1 ½ c white wine

¾ c virgin olive oil

1 c sugar

1 T black peppercorns

1 ½ t dried basil

1 ½ t dried oregano

1 T salt

½ stalk celery, chopped

 

            Slice fish into 1 ½” pieces.  Mix together all ingredients and gently toss with fish to combine.  Refrigerate and allow to marinate 24 hours.  Serve cold.


   Perception Search 13

Reply    
    
Previous Page    Page
select
of 1    Next Page