lets have it. we’re going offshore tomorrow and one of our contributions to the trip is to bring the ceviche marinade for when the grouper, snapper, triggers come grace us with their presence. i doubt if it makes any difference for the marinade, but, i have a couple of pounds of magwoods jumbo shrimp already peeled, de-veined, and butterflied to put in it also.
thanks and congratz
I’m not good a following recipes, but since this was new to me I looked a couple up on the net and went with what I thought would be good from all of them. Ended up with:
6 limes
1 lemon
3 roma tomato
1/2 red onion
half batch cilantro (too much in my opinion)
1 Tbs. minced garlic
1 tsp. black pepper
2 Tbs. olive oil
5 jalapenos slices
teriyaki sauce
2 lbs dolphin
This was pretty close to what I ended up with I think.
However they make it at Red Drum is good. Seems like lime, red onion and some type of pepper.
ceviche in a taco shell with shredded lettuce and sour cream is amazing
1 med red onion
1 red pepper
1-2 mangos
3-4 japs
1/4 bunch cilantro
enough fish( 3- 4 lbs?)
limes
dice all vegetables equal sizes and fish( little bit larger chunks) in and place in a bowl with choppped cilantro(Salt and pepper to taste) Squeeze enough lime juice to cover mixture and refridgerate for an hour upto a day.
FYI, a little OJ will cut the lemon/lime just enough so it is not so tart.
Got that from a street vendor in Marsh Harbor!
cal - that is so correct. when my gf made it she added some OJ and it made it very smooth
I’ve made it twice and both times it hasn’t turned out very well… I’m beginning to think I don’t like Ceviche… I’m going to the red drum this weekend, so I’ll give theirs a try.
Maybe it’s the type of fish I was using… I caught a flounder and used it last time I beleve.
I usually only make it with wahoo, but broke down and tried making some last week with some dolphin, was outstanding, I let it marinade in the lemon, lime, tomatoe, onion for a lot longer tho, overnight at least. I’ve found that the type of fish makes a big difference. Here is what I usually do, 2 different ways.
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.
Russ B.
Psalm 55:22