MikeyIs4Dcats
Lifer
- Nov 5, 2001
- 18,366
- 3
- 0
PottedMeat
Lifer
- Apr 17, 2002
- 12,363
- 475
- 126
Did you put it in the fridge overnight as someone said? If so, that's your problem. I'm surprised it didn't turn into fish slurry. Tilapia will do that. I prefer halibut, snapper, grouper or monkfish, something a bit firmer. And overnight is way too long, I usually go 3-4 hours. What did you add besides fish? I also prefer lime to lemon juice.
- May 29, 2003
- 18,526
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Was in the fridge overnight.
also used lime in there with the lemon juice, some salt and pepper and a little oregano, which is what I saw on some site somewhere.
I'll probably give it another try down the road with a better fish and maybe not for so long, but a lot of places I was reading about it said to do it for at least 8 hours and even some said 24 hours, so is that just to long?
1. has to be fresh fish
2. it's lime not lemon (never had it with lemon)
3. the texture you described is wrong, it's kinda hard not mushy at all
4. try it at restaurant (i know it's kinda hard to find)
5. the lime taste is going to be a little overpowering, but it also depends on what type of hot sauce, onions, fresh cut tomato, cilantro, other ingredients it's not just the fish by itself.
sounds like an interesting way to make fish.
my wife loves seafood of all sorts, so i'm sure we're going to have to try this one day.
do u guys think something like cod would work?
my wife loves seafood of all sorts, so i'm sure we're going to have to try this one day.
do u guys think something like cod would work?
GasX
Lifer
- Feb 8, 2001
- 29,033
- 6
- 81
Try a better recipe next time. Here is one:
1 pound fresh fish fillet (such as red snapper, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)*
1 pound small bay shrimp, deveined, peeled, and cooked
1 lemon, juiced
4 to 5 limes, juiced
3 tablespoons green onions, minced
2 to 3 fresh tomatoes, minced
1/4 cup fresh cilantro leaves, minced (or to taste)
Celery, minced (use the tender inner stalks only)
Black olives
1 cup prepared good-quality tomato salsa (mild to medium)
Freshly ground black pepper to taste
Celery salt to taste
1 large can tomato juice
Cilantro sprigs
Tortilla chips
* Use ONLY fresh top-quality fish and seafood (buy sushi-grade whenever possible). Texture is imperative to the dish and only fresh, not previously frozen, seafood should be used.
Lay fish out and run hands over top, pressing slightly to look for any remaining bones. Cut fish in 3/4-inch strips and then cut into 1/2-inch pieces.
Using a gallon jug, add fish and shrimp; add lemon and lime juice to jug (juice should just cover seafood in jug). Cover with lid and shake. Refrigerate overnight or a minimum of 12 hours, shaking occasionally.
After seafood mixture has marinated, add green onions, tomatoes, cilantro, celery, olive, salsa, pepper, celery salt, and tomato juice to jug. NOTE: Depending on how much ingredients are used, may not need all the tomato juice. Shake and then refrigerate until ready to serve.
To serve place mixture (with juice) in individual serving bowls (martini glasses, sundae glasses) and garnish with cilantro sprigs and tortilla chips.
NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.
Makes 6 to 8 servings.
1 pound fresh fish fillet (such as red snapper, cod, halibut, flounder, bass, grouper, salmon, or bay scallops)*
1 pound small bay shrimp, deveined, peeled, and cooked
1 lemon, juiced
4 to 5 limes, juiced
3 tablespoons green onions, minced
2 to 3 fresh tomatoes, minced
1/4 cup fresh cilantro leaves, minced (or to taste)
Celery, minced (use the tender inner stalks only)
Black olives
1 cup prepared good-quality tomato salsa (mild to medium)
Freshly ground black pepper to taste
Celery salt to taste
1 large can tomato juice
Cilantro sprigs
Tortilla chips
* Use ONLY fresh top-quality fish and seafood (buy sushi-grade whenever possible). Texture is imperative to the dish and only fresh, not previously frozen, seafood should be used.
Lay fish out and run hands over top, pressing slightly to look for any remaining bones. Cut fish in 3/4-inch strips and then cut into 1/2-inch pieces.
Using a gallon jug, add fish and shrimp; add lemon and lime juice to jug (juice should just cover seafood in jug). Cover with lid and shake. Refrigerate overnight or a minimum of 12 hours, shaking occasionally.
After seafood mixture has marinated, add green onions, tomatoes, cilantro, celery, olive, salsa, pepper, celery salt, and tomato juice to jug. NOTE: Depending on how much ingredients are used, may not need all the tomato juice. Shake and then refrigerate until ready to serve.
To serve place mixture (with juice) in individual serving bowls (martini glasses, sundae glasses) and garnish with cilantro sprigs and tortilla chips.
NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.
Makes 6 to 8 servings.
GasX
Lifer
- Feb 8, 2001
- 29,033
- 6
- 81
Another one:
I N G R E D I E N T S
1 pound fresh red snapper fillets
3/4 cup freshly squeezed lime juice
1 large tomato, cored, seeded, diced
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup
1/2 cup bottled clam juice
2 serrano chiles, stemmed, thinly sliced into circles
1 1/2 teaspoons salt
I N S T R U C T I O N S
Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice.
Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.
Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.
I N G R E D I E N T S
1 pound fresh red snapper fillets
3/4 cup freshly squeezed lime juice
1 large tomato, cored, seeded, diced
1 small red onion, finely diced
2 bunches cilantro leaves, roughly chopped, about 1 cup
1/2 cup bottled clam juice
2 serrano chiles, stemmed, thinly sliced into circles
1 1/2 teaspoons salt
I N S T R U C T I O N S
Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice.
Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.
Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.
GasX
Lifer
- Feb 8, 2001
- 29,033
- 6
- 81
last one for today:
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.
as you can see, there are lots of good recipes out there and they are all good if your ingredients are fresh...
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.
as you can see, there are lots of good recipes out there and they are all good if your ingredients are fresh...
sdifox
No Lifer
- Sep 30, 2005
- 98,722
- 17,212
- 126
I didn't make up the term. It is an accepted term, albeit a little fishy.
http://www.davidsuzuki.org/Campaigns_an...s_Releases/newsaquaculture03290501.asp
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