Have never tried either but always heard this is a great way to try em. Anyone care to share a recipe or experience if they have tried it?
1/2 lime juice, 1/2 lemon juice, diced tomatoes, red onions, cilantro (fresh), garlic, marinate cubed fish in mixture till desired level of “cooked”, drain juice, add diced jalapenos, cilantro, bit of olive oil.
1/2 lime juice, 1/2 lemon juice, diced tomatoes, red onions, garlic, marinate cubed fish in mixture till desired level of “cooked”, drain juice, add chopped papaya, mango, kiwi fruit, star fruit, coconut milk.
The first one is more on the tart side (cevieche like) versus the next is on the sweeter side (poisson cru like, Tahitian salad) Personal favorite fish to make it with is Wahoo.
I will usually freeze the fresh caught fish for a week before making it, 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 “ceviehe” is more South American while the “Poisson Cru” is more Polynesian.
Makes for a great dip with scoop chips!
Russ B.
Psalm 55:22
been wanting to try making something like this, what other fish would you suggest if wahoo wasn’t available.
I love cevieche, just never made it myself.
Yankee sand flea on a Southern beach.
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Made some a few weeks ago using some dolphin and was dang near every bit as good as using wahoo. Just had to marinate it a bit longer as it isn’t as “delicate” of meat as wahoo. I marinated the cut up dolphin in the lime, lemon, onion, tomatoe mixture for about a day verus a few hours using wahoo. Good stuff, enjoy!
Russ B.
Psalm 55:22
I think i can get my hands on some dolphin. might give it try this weeknd. will post results.
thanks top2bottom1!
any thoughts on whiting or blues with red meat removed? going camping in October. always get plenty of whiting or blues that time of year. this recipe would be a big hit with the guys i’m camping with.
Yankee sand flea on a Southern beach.
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never tried it with those, the lighter and more delicate meat types seem to taste a lot better. I usually freeze the fish for a week or so to kill off any oogy boogys in the fish before making it since one isn’t using any heat in “cooking” it to destroy any possible bad pathogens.
Russ B.
Psalm 55:22
SMOKED fillets
celery
onion
hard-boiled eggs
Mayo
A lot like Tuna fish salad, but ten times better and I use as a dip.
You’ll never go back!