Ceviche?

[Jennie@ifish]

I received an e mail from my form feedback that has no return address.

It is a recipe for ceviche.

I would love to post it and give credit, but have no clue where it came from.

If the owner does not want credit, can you please e mail me and tell me so?

Thank you! I cannot e mail back, as there is no return, listed.

Jen

[Fshklr]

Jen,
If you don't here back I'd love to get a copy via email please :wink:

[JohnB]

Seviche
This is a variation on the traditional pickled fish recipe that is very popular in latin culture. Served with dipping chips at cocktail hour or on a bed of coarsely chopped parsley as a first course, it is an elegant addition to any meal. Serve with a dry white wine. This is a variation from a James Beard recipe and makes 4-6 servings.

SPECIAL NOTE: Because this recipe uses uncooked fish, please take care to follow the preparation instructions. Some pacific salmon/steelhead contain parasites which cause no harm to the fish and can be eliminated prior to eating.

For this recipe start with 1 1/2 lbs of very fresh salmon filet with the skin removed. Remove any pin bones with tweezers. Wrap in plastic wrap and freeze solid -- we usually freeze for at least one full day. Freezing will kill any parasites that may be present in the fish. Thaw the fish in your refrigerator.

Ingredients

1 1/2 lbs of salmon filet cut into thin strips 1/4 inch thick, 1/2 inch wide, and 1-3 inches long
1 1/2 cups fresh lime juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh parsley
1/2 clove of garlic, very finely chopped
1 tsp of salt
1 tsp of black pepper
Dash of tabasco - optional
1/8 cup of chopped fresh cilantro or Italian parsley or chervil
Procedure

Place the fish in a small stainless steel bowl, pour the lime juice over it, mix well and refrigerate for 4 hours. Turn once or twice during this step. The fish should turn opaque in color.
Remove fish from refrigerator, drain off the lime juice and then combine all of the remaining ingredients, (except for the cilantro), mix lightly, cover and refrigerate for a half hour or till ready to serve.
Sprinkle the chopped cilantro and serve immediately
Variations - This recipe can combine multiple types of fish. We sometimes use half salmon and half halibut. Small sea scallops can also be used with the salmon. You can also add diced avocado and corn kernels to the mix. All of these variations let you add your personal touch to this delicacy.

[Jennie@ifish]

I'll post it, if I don't hear back from him in the next few.

It looks like an interesting recipe.

Jen

[wthr4d]

I tried some of the Kinelaw that was made by Crabbait for a TA meeting. The recipe belongs to Fortywinks...NOW thats some good stuff. I'm trying to think of some things it will go with other than TUNA (since I have none)just so I can make a batch.

Filipino Kinelaw (http://www.ifish.net/forum/showflat.php?Cat=&Board=UBB21&Number=591632&Forum= All_Forums&Words=kinelaw&Searchpage=0&Limit=25&Mai n=591632&Search=true&where=bodysub&Name=&daterange =1&newerval=6&newertype=m&olderval=&oldertype=&bod yprev=#Post591632)

Try it you wont be sorry!!
:dance: :yay: :dance: :dance: :yay: :dance:
Paul

[HotDawg]

for some good ceviche i would recommend going to Cabo San Lucas and after aday of sail fishing gom to Cabo Wabo's for a bucket of cold tecate w/ limes & some ceviche :dance: :laugh: :cheers: :yay: :dance: :wave:

[Jennie@ifish]

Sounds like a plan! Let's go!

I still think that Fourtywinks is the best ceviche I have ever tasted!

It's on the Salty Dogs board.

I'll look it up~!

Jen

[Jennie@ifish]

OK, here is what was sent in by Bluetick:

Email: CEVICHE


1# SALAD SHRIMP MEAT
1/2 # IMITATION KRAB MEAT
1/2 ONION
1/2 BUNCH CILANTRO
4 TO 6 JALEPENOS
3 LIME
1 TSP CRUSHED RED PEPPER
1 6 OZ CAN CLAMETTO JUICE
4 OZ KETCHUP
8 OZ LA VICTORIA SAUCE


SUBSTITIONS
RAW FISH OF ANY KIND
HOWEVER SOAK IN FRESH SQUEZED LIME FOR UP TO 12 HOURS



I HAVE STORES THAT SELL 5+ GALLONS A DAY

[Keta]

I made a bach of this yesterday and this morning and it's good. Watch out with the cilantro.

2 cups tuna cubed into 3/8” pieces
course kosher or pickling salt
garlic to taste
lime or lemon juice to cover
2 large tomatoes
1 med onion
1 red bell pepper
2 jalapeno peppers
cilantro (not too much)
black pepper
cumin
2-3 tablespoons olive oil

Coat fish with salt and let set in fridge for 45 min to 1hr
Crush garlic and put into juice
Rinse most of the salt off of fish and put into bowl
Cover with juice
Soak 6-8 hrs
Dice tomato onion and peppers (rubber gloves help with the jalapeno) into small chunks
Crush more garlic
Drain and save most of the liquid from fish
put fish in glass bowl with tomatoes, onions, peppers, cilantro and garlic
Add olive oil
Pepper and cumin to taste
Add saved juice to taste
Return to fridge for 2 hrs

Eat and enjoy

If you want you can cut shrimp in half and put them in with the fish to soak.

[Wardendog]

It all sounds great.
Substitute Real Crab meat for imatation if possible though I would say.

Or use Carp for that part.
Use discretion.

[Keta]

Or use Carp for that part


Yup!

[zipper]

The Hispanic's here make it with fresh seafood of all types, oysters, calamari and octapus especially - Fresh ingredients is the key .... also, just before eating stir into your bowl about 1 shotglass worth of Tequilla... Good Tequilla, not the cheap stuff. Enjoy! :cheers: zip