- Jan 19, 2015
Anybody have a good one? Never made it but I'm running out of ways to eat corbina.
Let me tell one thing about Ceviche..first Ceviche is not from Mexico, Ecuador or other place . It is originally from Peru.Anybody have a good one? Never made it but I'm running out of ways to eat corbina.
You are out of your mind..ketchup? ....try my recipe you will never eat Mexican ceviche again.Just made some shrimp ceviche yesterday. If you want to use raw fish just soak it in lots of lime juice to cook it then add these ingredients.
2-3 diced cucumbers
3-4 diced roma tomatoes
1 chopped bunch of cilantro
1/4 of a purple onion diced
2 stocks of grean onions chopped
2 diced jalapenos
1 large avocado diced
8 limes (maybe more if you're soaking the fish)
Salt to taste
I also season with Tajin and a some lawry's seasoning salt and hit it with some Valentina hot sauce
I add picante clamato and some ketchup to my shrimp ceviche but you can leave that out if you want more of a traditional ceviche.
Just serve on tostadas with a little mayo. Took a pic of the leftovers.
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Nope not true.Let me tell one thing about Ceviche..first Ceviche is not from Mexico, Ecuador or other place . It is originally from Peru.
You never ever ever...add tomatoes, mangos..any other fruit or any other weird shit to it...ever...Mexicans do it because they use shitty fish like sierra, rooster or other that needs to be covered woth crap.
ceviche It is actually a lot more simple than that...that's what makes a great ceviche. Today is my 3rd day in a row I made ceviche for lunch with Dorado...which happens to be a great choice for ceviche among, red snapper, yellow tail or tuna.
Ready for the recipe? :
1 Dice your fish perfectly. Not too big not too little..avoid tail ends, tendons and absolutely no dark pieces.
2 slice some red onion not too thick not too thin..wash it well with a little salt to remove the kick.
3 chop some garlic..very small.
4 wash and chop cilantro.
5 back pepper to your liking.
6 Kosher salt..not Himalayan not sea salt not nortons seasoning salt..but Kosher.
7 get a little orange pepper..habanero I think they are called..chop small and add a little not much.
8 add everything together in a deep bowl and squeeze a few limes not lemons..mix with your hands without crushing the whole thing.
9 let ot seat for 1 minute or 2 max..non of that 10 minutes crap..the fish should be med rare!
11 you could add a little Sriracha since the red peruvian hot pepper is not available in the US.
12 serve with corn on the cob on the side if you have it and a slice of yam or sweet popatoe..it helps with the heat from the peppers.
I don't care what you have heard, read or told..the only real good ceviche is a,Peruvian ceviche period..
You are freaking welcome.
Yea mine is more of a "coctel de camaron" baja style where they do add ketchup no need to be a ceviche snob..I'll do a hard pass with yours and your yams..plus looks like you bought parsley not cilantro..You are out of your mind..ketchup? ....try my recipe you will never eat Mexican ceviche again.
Yep looks good to me, Let me know the next time you get the notion I'll come down and help. P.s. What kind of cod ? (white flesh fish is my favorite for ceviche)I was inspired to make ceviche tonight for dinner.
First things first. Everyone's recipes look great. I make it my way, so I don't care if it is original, authentic, Mexican style or apparently, the only way - Peruvian style.
Fresh caught cod
Kosher salt (not table salt, not Himalayan salt) 8^)
Soaked the cubed cod in fresh squeezed lime juice for an hour.
Drained the cod (did not rinse) and mixed all ingredients together.
Mayo on crispi corn tortillas and Tapatio drips
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