I just diced and mixed half a green pepper, half a yellow onion, a tomato, and a pound of dolphin with the juice of 2 oranges, a cup and a half of lemon juice with some salt and pepper and it’s in the fridge.
Anyone have any tips or advice for some good ceviche?
yella bote
black motor
Russ has some awesome recipes…(the real top2bottom)
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
Rap, take all that stuff and put it together in a bowl, drain, then proceed to eat. Need help?
Instead of posting a new topic, I’ll just post in this one.
Down here in Peru, people are nuts about ceviche and everyone seems to make it pretty simply. They just use hot peppers (aji), garlic (ajo), sliced red onion (cebolla), citrus juice (their small green limon seems to be a cross between our lemon and lime) and the fish. I’m e had it with all sorts of their fish and in my opinion, the Mixto Con Perico (mahidolphorado and various seafood) is the best.
Has anyone put squid or octopus in their ceviches? Any other ways to mix it up?
I’ve got a big bowl of dolphin ceviche in the fridge right now soaking for lunch!
I’ve used oth squid and shrimp, not octopus. Ceviche also needs cilantro to be just right.
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
x2 larry -
ours is lime juice, grape tomatoes halved, diced hot peppers, red onion, cilantro or culantro depending on the last time I went to H+L, some salt and black pepper and fish. nickel sized pieces that are about 3 nickels thick I marinate for 15 min, then drain and eat with salty tortilla chips.
Sheepshead + trigger are my favorites so far! might make some tonight 
General rule of thumb when I’m making it in restaurants is 1 / 2 cup of acid to 1# fish. Make sure to take the blood line out. Everything else looks good except some herbage as Larry pointed out. Doesn’t have to be Latin flavored, balsamic,basil, tomatoes and olives is great, I prefer white balsamic. Ginger soy is a great one too with green onions, carrots, daikon or other radish with some sesame seeds