Ceviche
From barbequeman 15 years agoIngredients
- 1 lb cocktail shrimp shopping list
- 1 lb sea bass, snow cod, tilapia or small scallops shopping list
- 1 lb catfish shopping list
- 1 dozen 12-14" flour tortillas shopping list
- 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..... shopping list
How to make it
- 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....
People Who Like This Dish 3
- elgourmand Apia, WS
- lunasea Orlando, FL
- 22566 TX
- desertdance La Quinta, CA
- marmielindo Inverness, FL
- barbequeman Salt Lake City, UT
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The Rating
Reviewed by 7 people-
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-youmore 22566 in loved it -
I think this sounds great, m'dear. I gave you a high 5...you deserve it. Thanks!
lunasea in Orlando loved it -
This looks great. I do something similar but with well cooked octopus chunks and without the shrimp. I don't want to give up the octopus but I think I'll add the shrimp.
elgourmand in Apia loved it
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