Posted: 7/7/2011 8:58:04 AM EDT
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I just caught some red snapper from the Gulf here out of Gulf Shores, AL, any reason for me not to make ceviche with it? My friends and family think I am crazy and will die. I have eaten snapper from here raw but have never tried ceviche. Anyone have a good recipe for me?
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I know there are some wierd ingredients, but this is GREAT
Mexican ceviche 1# sawfish filets or any white non-fiberous, non-fatty fish 1 1/2 C lime juice 3 large tomatoes, diced 1 small onion, diced 1 medium avacado, diced 20 olives 2 jalepenios, diced 6 T olive oil 4 T ketchup 2 T chopped cilantro 1 T dry white wine 1 T capers 1 T Spaghetti sauce 1 t whole oregan leaves salt as needed cct fish into cubes. Marinate in lime juice fur 1 1/2 hours. Mix other ingredisnts and add to fish. Let sit in frig. 24 hours. Serve at room temp. Decorated with avacado bits. |
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Well I didn't see your post and used this recipe
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned 1/2 cup of fresh squeezed lime juice 1/2 cup of fresh squeezed lemon juice 1/2 red onion, finely diced 1 cup of chopped fresh seeded tomatoes 1 serrano chili, seeded and finely diced 2 teaspoons of salt Dash of ground oregano Dash of Tabasco or a light pinch of cayenne pepper Turned out pretty damn good! I'll post a pic |
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Quoted: I know there are some wierd ingredients, but this is GREAT Mexican ceviche 1# sawfish filets or any white non-fiberous, non-fatty fish 1 1/2 C lime juice 3 large tomatoes, diced 1 small onion, diced 1 medium avacado, diced 20 olives 2 jalepenios, diced 6 T olive oil 4 T ketchup 2 T chopped cilantro 1 T dry white wine 1 T capers 1 T Spaghetti sauce 1 t whole oregan leaves salt as needed cct fish into cubes. Marinate in lime juice fur 1 1/2 hours. Mix other ingredisnts and add to fish. Let sit in frig. 24 hours. Serve at room temp. Decorated with avacado bits. Leaving out whats in bold and adding fresh squeezed Orange and Grapefruit juice and some peeled shrimp is how I make it. Pretty much. |