Shrimp and flounder ceviche on the menu tonight. Decided to try something new with it today by adding shrimp, cucumber and avacado to the mix of red onion, tomatoe, clinatro, diced green chilis. Shrimp is currently “cooking” in lemon/lime juice, onion, tomatoe in the fridge. Flounder will be added later to mix to “cook” in mixture for shorter time then the shrimp. Might add some kiwis, mangos, papayas and some coconut milk to portion of it for some possion crux.
Cevieche:
3/4 lime juice, 1/4 lemon juice, diced tomatoes, red onions, cilantro (fresh), garlic, marinate 1/2" cubed fish in mixture till desired level of “cooked” is achieved, usually overnight, drain juice, add diced jalapenos, cilantro, drizzle with bit of olive oil.
Poisson Cru:
3/4 lime juice, 1/4 lemon juice, diced tomatoes, red onions. Marinate 1/2" cubed fish in lemon, lime juice, tomotoes, onions untill desired level of “cooked” is achieved, usually overnight, less for more delicate fish, drain juice, add chopped papaya, mango, kiwi fruit, coconut milk.
The first one is more on the tart side (cevieche) versus the next is on the sweeter side (poisson cru, Tahitian salad) Personal favorite fish to make it with is Wahoo altho lately have been making it with dolphin with great results as well.
Serve with “scoop” chips for appetizer or makes for a great topping for grilled or baked fish as well.
I will usually freeze the fresh caught fish for at least 48 hrs before making either dish, altho have been known to start carvin one up right off the gaff!
Really helps to have the serving bowl in a bowl of ice to keep it cold and fresh espicially if making it for a party or in the heat of the summer. Grew up eating these dishes and variations of them, the “cevieche” is more South American while the “Poisson Cru” is more Polynesian.
Russ B.
Russ B.
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