View Full Version : I can't think of what it's called

03-29-2007, 10:34 AM
but it was awesome. We had a lunch party at work yesterday and some one brought in some halibut, I'll do my best:

cut fish into small pieces
soak in lime juice for 3 hrs min(he said he left it overnight)
mix with onions, tomatoes, cilantro and garlic
serve on corn chips or crackers


03-29-2007, 11:55 AM
It is called Ceviche
try it using striper

"what say the brothern"

03-29-2007, 12:28 PM
Ceviche, right on brother!!! Sure was tastey!!


03-29-2007, 02:46 PM
The fish is raw?

03-29-2007, 03:31 PM
Not raw , the citrus acid in lime cooks it ,and it sounds good .

03-31-2007, 07:48 PM
Auh, Auh, Auh. The protiens get "cooked"/ denatured by the acids. It goes from that translucent opqieness to white. It takes a fair amount of time for this chemical reaction to "cook" all the way through. Overnight is good. One word of caution though. You are not cooking your fish with heat, always make sure that you use fresh fish. When cooking any meat high temps kill the bad bugs that cause food borne illness. This is why you don't eat med-rare chix. I like to blanch/ poach my cubed up fish in a tastey broth to kill cooties, then mix in with my other stuff. HMMM- Hmmmm good!

04-01-2007, 05:36 PM
I like to put it in the deep freeze until solid. Kills the bugs and you are good to go. Excellent with Scallops, Shrimp, and any white meated Fish.

Ceviche (Mexican Shrimp of Fish Cocktail) Stolen Recipe, Author Unknown.

1-Lb. Shrimp ( May Substitute Bay Scallops or Fresh Fish)
8-Limes (Juiced)
2-Roma Tomatoes (Seeded and Diced)
2-Green Onions (Minced)
2-Stalks Celery
2-Diced Avocado
-Red Bell Pepper (Minced)
-Cup Chopped Fresh Cilantro
1/8-Cup Chopped Fresh Parsley (Optional)
2-Tbs. Olive Oil
1-tsp. Garlic (Minced)
-tsp. Salt
-Small Can Tomato Juice
Freshly Ground Pepper
Dash of Tabasco or Hot Sauce

Rinse seafood and place in a medium sized bowl.
Pour lime juice over seafood until completely immersed.
Chill seafood and juice for 8 hours.
Note: Seafood will appear in its cooked form.
Empty of the lime juice from bowl.
Add the remaining ingredients.
Stir gently.
Serve in fancy stem glass with lime wedge on rim of glass.

Note: Seafood can be steamed until almost done, chilled and added to the mixture using only half the amount of lime juice.

04-26-2007, 06:39 AM
ECV Matt, What chapter?

05-25-2007, 11:01 AM
Abalone ceviche is also fantastic!