Ceviche Done Right

 The better things in life invariably require extra effort. Making good ceviche is no exception.
 I’ve been on the road more often than not since my last post. The weather has ranged from atrocious to awful in most instances, but finally, we seem to be witnessing a stabilization that will at least hopefully kick redfish, trout, and very soon, migrating flounder into gear.
 All of these fish share one thing in common. I’ve made ceviche out of everything from small largemouth bass to 25-pound dorado (the latter, especially small “chicken dolphin,” arguably make the best ceviche in the world).Flounder for Ceviche Seventeen-inch-class flatfish are great, too (see photo).
 Regardless of species, the process is the same. I received an email from a customer last week who saw my ceviche recipe on the original CoastalAnglers.com (before the site incorporated this blog), and he had misplaced the recipe.
 I have already sent him the info, but in case you might want to know the same, am including a can’t-miss ceviche recipe as this week’s installment.


6 to 12 fresh limes
Three tomatoes (the pear-shaped “Roma,” due to its firm nature, is the best for ceviche)
One bunch cilantro
One large white onion
One large red onion
One dozen Serrano peppers


Cut limes in half and squeeze juice into large glass mixing bowl
(A metal squeezer is very helpful, and will extract the maximum amount of lime juice while protecting your fingers.)

Cut fish fillets into small cubes, immerse into lime juice and place into refrigerator or ice chest.
(Some cooks partially freeze fillets before cutting, as partly-frozen meat is easier to cut.

Cut cilantro leaves from stalks and dice into tiny pieces.

Slice onions into quarters, and cut into very small pieces (some cooks use a food processor for this).

Cut Serrano peppers into quarters, remove seeds, and dice into super-small pieces.

IMPORTANT NOTE: Serrano peppers, especially the seeds, are EXTREMELY hot and acidic. Wear gloves to protect hands, and above all, do not rub your eyes or let unwashed hands touch delicate skin. Gloves also offset the acid effects of working with lime juice (talk about “prune hands”).

 Once the cut, lime-immersed fish chunks have turned white, add the remainder of the contents to the mixing bowl. Cover and refrigerate.
 The dish will be ready within two hours, and the lime juice citric acid continues to “cook” the meat as long as extra juice remains. Leave ingredients in lime juice long enough for thorough absorption, and then drain off any excess by using a fine-mesh colander.

 Ceviche is a truly “light” dish. It can be kept in a heavy-duty zipper-closed freezer bag while aboard a boat, so long as the bag is packed in ice. Take along a pre-mixed bag on your next fishing trip, and your partners will be amazed and appreciate to have such a fine dish while out on a boat, of all places.

Just add a spoonful of ceviche to a fresh saltine cracker, and enjoy.

Hope you enjoy it …


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