Recipe

Ceviche Recipe

	Barbequeman / All my dishes 11 months, 1 week ago Found this recipe in Canada, at a small out of the way restaurant. While the chef wouldn't reveal all his secrets, I've made a few changes from the original recipe on that cocktail napkin '-) The Pico De Gallo recipe will be left up to you, since you probably have your own FAVE salsa !... More Prep:20m Servings:12	Barbequeman
	patience required

Does this look good? Yeah! / Nope

Fans

22566

lunasea

Ingredients

1 lb cocktail shrimp

1 lb sea bass, snow cod, tilapia or small scallops

1 lb catfish

1 dozen 12-14" flour tortillas

1 quart of Pico De Gallo (salsa) Some local markets make great fresh salsa, so find one you like and use it. Please avoid the canned stuff - too much sugar and stuff.....

Directions

Rinse fish and shrimp well before prep. Cut (dice) all the fish (not the shrimp) into 1/4" or smaller chunks for marination.

Mix ingredients with 8 to 16 oz of Lime Juice (Realime works well) and place in refrigerator for 24 to 48 hours. Stir mixture at least twice per day, to allow the lime juice to 'cook' the fish chemically.

NOTE: The fish should be ENTIRELY covered with lime juice for proper marination.

When ready to put the dish together, drain the fish mixture in a colander, and gently rinse with cool water. This will take the 'edge' off the lime flavor - be careful not to over-rinse, otherwise the flavor will be bland....

Mix equal portions of the fish mixture with the Pico De Gallo, and place in a medium serving bowl (hold some back for later....)

Using a cookie cutter, cut the large flour tortillas into 'mini rounds'. Warm the mini tortillas created in a microwave or tortilla warmer, and place next to the Ceviche mixture. Spoon a tablespoon of the Ceviche onto the mini tortilla, fold and eat. Be careful not to drip '-)

My CAVEAT : Many people are not 'adventurous' when it comes to eating a dish like Ceviche - simply reassure them that everything in your dish is sanitary and safe to eat. The fish is indeed fully 'cooked' after 24 hours, and as long as you keep the Ceviche chilled, there's no need for concern.... Send me questions if you wish....

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Comments

darlenel 11 months, 1 week ago said:
I love ceviche, but I'm leary of making here in Minnesota. We are miles away from fresh fish. I always have it in Florida or whenever I'm close to big water (ocean) We have a lot of little water Minnesota over 10,000 lakes.

22566 11 months, 1 week ago said:
A really nice first recipe,looking forward to many more.

I agree,that some people are apprehensive about certain foods,but with the citrus cooking this particular dish,I would not hesitate to partake in said recipe.

Thank-you

Kind Regards

lunasea 11 months ago said:
I think this sounds great, m'dear. I gave you a high 5...you deserve it. Thanks!

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