It must be the time of year because I have received several requests for a Ceviche recipe. There are many ways to make it and you can change ingredients to suit your taste. The main thing is to use plenty of lemon or lime juice. Here is one of my favorite ways to put it together.
1lb Trout, catfish, shrimp or Redfish, we like to mix fish and shrimp – Scrape fish with a fork & remove membranes. Cut into small bite size pieces. Place fish in a glass bowl and add 4 oz of lemon juice, 4 oz of orange juice and 4 oz of lime juice. The orange juice is what makes this recipe a little sweeter than normal. 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 kosher 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 to chill for at least two 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, orange & 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 it 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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