One of my favorite summer foods is a bowl of cold Ceviche along with good salty chips. As an appetizer or a meal it is great for when the temperature is hot outside. Served with cold drinks it is always a hit with our guests. My brother’s famous recipe is below and then the way I make mine for a little different version. Pick your choice or make both and see which becomes your favorite. Any way you make it I bet it becomes a favorite of your also. Mike brought us some fresh Lake Buchanan Striper and my wife and I ate way too much of this batch it was so good.
Ceviche # 1 Mike’s Recipe
Ingredients
1 pound of fresh fish cut into small 1/4” cubes.
1 large onion cut into small ¼” cubes.
Juice of 10 lemons (enough to cover the fish and onions)
2 Large Tomatoes – diced
3 Serrano chilies (seeds removed) dice as small as possible.
4 tablespoons of chopped cilantro
1 teaspoon of Tabasco sauce or other hot sauce. (I personally use Marie Sharps Orange Habanero Sauce. Available at Tears of Joy.)
2 Tablespoons olive oil
1) Place the fish and onions in a glass or porcelain bowl. Pour the lemon juice over the fish making sure that the fish is covered with the juice. I like to marinate the fish and refrigerate overnight, but it can be ready in as little as 6 hours, largely depending on the size of the cubes of fish. Stir the fish occasionally during marinating.
Before adding the following ingredients, drain off most of the lemon juice. (I drain in a colander for about 8 seconds.)
2) Add tomatoes, chilies, oil, Tabasco, and cilantro and mix gently. Add salt and pepper to taste. Your can serve this with tortilla chips or we like to cook flour tortillas in a frying pan and butter until they turn brown and put the cold ceviche on that.
Enjoy, Mike
Ceviche # 2 Ed’s Recipe
Ingredients
1 pound of fresh fish cut into small 1/4” cubes. I also like to add small or chopped shrimp, crab meat or crawfish tails when I have it.
1 large onion diced
Juice of lemons, limes and an orange (enough to cover the fish and onions)
2 Large ripe Tomatoes – diced
3 jalapeno chilies (seeds removed) diced as small as possible.
Chopped cilantro to taste
1 teaspoon of Louisiana Red hot sauce
2 Tablespoons olive oil
1) Place the fish and onions in a glass or porcelain bowl. Pour the citrus juice over the fish making sure that the fish is covered with the juice. I like to marinate the fish and refrigerate overnight, but it can be ready in as little as 4 hours, largely depending on the size of the cubes of fish. Stir the fish occasionally during marinating.
Before adding the following ingredients, drain off most of the lemon juice. (I drain in a colander for about 8 seconds.)
2) Add tomatoes, chilies, oil, hot sauce, and cilantro and mix gently. Add salt and pepper to taste. Your can serve this with tortilla chips or we like to fry home style sweet potato chips to dip the ceviche.
Enjoy, Wild Ed
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