Tuesday, August 14, 2007

Cool Fish Dish for a Hot Day

Wild Ed’s Ceviche

1lb Trout, catfish, shrimp or Redfish ,we like to mix fish and shrimp – Scrape with a fork & remove membranes. Cut into small bite size pieces. Place fish in a glass bowl and add 4 oz of lemon juice and 4 oz of lime juice. Mix together and place in fridge for two hours.

Peel and chop 4 to 5 medium tomatoes

Chop 1 large onion

2-4 fresh seeded jalapeno peppers chopped, depending on heat index you desire

1 teaspoon of salt

1 clove of fresh garlic chopped

Chopped fresh cilantro to taste

5 shakes of Tabasco

After fish has set in juice for two hours mix in the rest of the ingredients and put back in fridge for 2 hours. You do not actually cook the fish as the citrus juice pickles the fish. I typically increase this recipe by just adding more fish. I have added 8 to 10 fillets to this recipe without changing a thing except for the amount of lemon & lime juice I use. You need to make sure you have enough to “cook” the amount of fish you use. You can’t use too much citrus juice because if has too much liquid then just drain some off before you add the other ingredients. Serve with fresh tortilla chips or fried sweet potato chips.

Enjoy, Wild Ed

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