Who else makes Ceviche?

[Mel Taylor]

Just wondering who else makes Ceviche and what ingredients you use? Especially which seafood. Because of dietary restrictions I pretty much have to stick to fish with fins and scales. And, because I'm a long way from the ocean, usually use black bass fillets. Talapia is OK, but the meat is a tad soft for my taste. Haven't tried crappie, carp or white bass.

Veggies usually consist of cucumbers, chile peppers, onions (always onions), bell peppers, tomatoes, and cauliflower all chopped or cubed. Sometimes other veggies depending on whatever strikes our fancy when we're putting it together.

Fish is cubed and soaked in a mixture of lime juice, lemon juice and V-8 or tomato juice overnight. Juice is drained off and used to make Gaspacho, Ceviche is served in small bowls as an appetizer or a side dish. Also makes a great low calorie mid-day snack for those of us whose waistlines tend to expand right along with the rest of the universe.

 

[DECK SWABBER 58]

Re: Who else makes Ceviche?

Never heard of it. But now I'm definately going to make some. Is it a southwestern dish?

 

[Mel Taylor]

Re: Who else makes Ceviche?

Never heard of it. But now I'm definately going to make some. Is it a southwestern dish?

More a Central and South American dish. Often made with shrimp, scallops and other seafood. I've heard of making it with crawfish. I first tried it at Lake Novillo, in Sonora, Mexico and fell in love with it.

Incidentally, for those who've never heard of ceviche before, it's pronounced seviche not kaviche. But even if you pronounce it wrong, it's still delicious.

There's a million recipes for it. The one I posted is a slight variation on the recipe I learned in Mexico.

Here's a couple of links with info and recipes.

http://southamericanfood.about.com/od/appetizersfirstcourses/a/ceviche.htm

http://www.angelfire.com/tx/CZAngelsSpace/CevicheRecipes.html

 

[QC]

Re: Who else makes Ceviche?

seh-vee-chay

As described, marinated primarily in lemon/lime juice, chopped very fine with onions and chile and cilantro is typical. Often served with tortilla chips almost as a dip. Also served as a tostada. Can be raw and preserved by the citric acid.

 

[Mel Taylor]

Re: Who else makes Ceviche?

seh-vee-chay

As described, marinated primarily in lemon/lime juice, chopped very fine with onions and chile and cilantro is typical. Often served with tortilla chips almost as a dip. Also served as a tostada. Can be raw and preserved by the citric acid.

Ah yes, cilantro. I forgot the cilantro and the garlic and whatever other spices you want to use. A little cilantro goes a long way though IMO, while there is no such thing as too much garlic.

Also, we mix in a little olive oil after the liquid is drained off and just before serving it.

 

[Philip_G]

Re: Who else makes Ceviche?

Have not tried it but would like too. Not sure I'd care for the raw (yes I understand the acid "cooks" the fish) texture though.

 

[JRJ]

Re: Who else makes Ceviche?

Ceviche sounds good, haven't had any. I do like oyster shooters on occasion

 

[Mel Taylor]

Re: Who else makes Ceviche?

Have not tried it but would like too. Not sure I'd care for the raw (yes I understand the acid "cooks" the fish) texture though.

Texture depends mainly on the type of fish. Black bass tends to be firm. Talapia much softer. Hence my preference for bass although the talapia is still acceptable.

The prepared ceviche can be kept in the refrigerator for days without either taste or texture changing.

Walleye is another fish that I haven't tried for that purpose. I'll probably try that this spring.

 

[foodfisher]

Re: Who else makes Ceviche?

A layer of refried beans adds to the enjoyment of chip dipping.

 

[fishrdan]

Re: Who else makes Ceviche?

Just wondering who else makes Ceviche and what ingredients you use? Especially which seafood. Because of dietary restrictions I pretty much have to stick to fish with fins and scales.

So do you have to "just" stay away from certain types of fish, or other types of seafood too, shrimp, crab, etc?

We used to get shimp ceviche down in Mexico when I was in college. (Boy, that's a long time ago) As I remember, it was basically fresh chopped tomatoes, onions, jalapeno peppers, cilantro, lime juice and then the shrimp. They served it in a decent sized parfait glass and charged $1, we would get a couple/person. This was at the seafood market where the fishermen brought their catch in, so what's in the glass was swimming around hours ago... I've never had ceviche that good since.

 

[hostage]

Re: Who else makes Ceviche?

I love it, I need to make some some time. I had it a lot in Belize

 

[Mel Taylor]

Re: Who else makes Ceviche?

So do you have to "just" stay away from certain types of fish, or other types of seafood too, shrimp, crab, etc?

It's a religious thing. Seafood has to have both fins and scales before I can eat it. That cuts out shrimp, lobster, crab, shellfish, shark, catfish, etc. Doesn't keep me from wishing though. Especially about the shrimp *VBG*

 

[Stachi]

Re: Who else makes Ceviche?

Out of curiosity, and with respect , , what religion is that ?

It's a religious thing. Seafood has to have both fins and scales before I can eat it. That cuts out shrimp, lobster, crab, shellfish, shark, catfish, etc. Doesn't keep me from wishing though. Especially about the shrimp *VBG*

 

[foodfisher]

Re: Who else makes Ceviche?

My wifes Jewish and won't eat that list of seafood.

 

[Mel Taylor]

Re: Who else makes Ceviche?

Out of curiosity, and with respect , , what religion is that ?

Good question and no offense taken (especially since I introduced the subject). I'm Jewish. I know we're not supposed to discuss religion here, but I will expand a little bit on the subject to clear up the confusion that's bound to follow my answer.

Some Jews do eat shrimp, shellfish, etc. I have no quarrel with them. I just happen not to.

Now, I suppose we better not discuss the religious part of this anymore lest we all get into trouble with the moderators.

I'll still bet ceviche with shrimp would beat the heck out of ceviche with talapia. LOL

 

[KDAVID1]

Re: Who else makes Ceviche?

The real deal is some very good eats. I can tell you that crappie would work well.

 

[fishrdan]

Re: Who else makes Ceviche?

I'll still bet ceviche with shrimp would beat the heck out of ceviche with talapia. LOL

Ohhh, yes...

I hope I don't ruin this one for you, but I won't eat tilapia... Or as I refer to it, poop fish. Ever seen the Mike Rowe Dirty Jobs where they visited a striper fish farm in So Cal? Tilapia were used to "clean" the facilities water. They would then harvest the tilapia and sell them...

I guess I should say, I won't eat tilapia anymore. I've had it a couple times when the restaurant substituted (the normal) cod in fish and chips with tilapia, I could tell the difference. The last place I had fish and chips, the "fish" tasted off so I peeled back the battered crust and discovered a tilapia fillet, yuck. The menu said cod was used in their fish and chips, not tilapia, so I sent it back and ordered something different.

 

[KDAVID1]

Re: Who else makes Ceviche?

white bass would work well also--just use the white parts and cut out the red.

 

[kfa4303]

Re: Who else makes Ceviche?

Here in Florida, folks make and eat ceviche all the time. I would just use whatever I caught that day at the beach, but any firm, white-fleshed fish will work. I use the juice of a lemon, lime along with some diced red onion, jalapeno, a bit of cilantro, kosher/sea salt fresh cracked pepper and some olive oil. You then let it sit for anywhere from 5 min to 24 hrs., stirring occasionally. I actually liked it better the next day, or so after I made it. The juice that is left over is a popular drink in South America called leche de tigre (tiger milk) and it's actually really good. The citrus juice lowers the pH which creates an acidic environment, which in turn denatures the proteins in the fish and "cooks" it. The best part is that you don't really need to refrigerate it and it's great to take out on the boat for a picnic. There are a million variations, but they all use citrus juice, fresh herbs and white fleshed seafood (shrimp, scallop, squid, octopus, fish, crab meat). It's yummy, but alas I'm veggie these days.

 

[Mel Taylor]

Re: Who else makes Ceviche?

Ohhh, yes...

I hope I don't ruin this one for you, but I won't eat tilapia... Or as I refer to it, poop fish. Ever seen the Mike Rowe Dirty Jobs where they visited a striper fish farm in So Cal? Tilapia were used to "clean" the facilities water. They would then harvest the tilapia and sell them...

I guess I should say, I won't eat tilapia anymore. I've had it a couple times when the restaurant substituted (the normal) cod in fish and chips with tilapia, I could tell the difference. The last place I had fish and chips, the "fish" tasted off so I peeled back the battered crust and discovered a tilapia fillet, yuck. The menu said cod was used in their fish and chips, not tilapia, so I sent it back and ordered something different.

You didn't ruin anything for me. I don't know anything about farmed tilapia or what they are fed. I catch the tilapia we use from a freshwater lake in Mexico. I doubt if their diet there is any worse than any other variety of fish in the lake. Bass eat other fish, guts, poop and all. Ditto for walleyes. AFAIK, catfish are bottom feeders. And, on and on and on......

I've raised chickens and they will eat just about anything but I still eat them so whether a fish might have ingested something that's a trifle unsavory isn't a major source of worry for me.