Home Tournaments Calendar Weather Merchandise Sponsors

Go Back   Spearboard.com - The World's Largest Spearfishing Diving Boating Social Media Forum > United States Geographical Locations > Northern Atlantic: New England States

Northern Atlantic: New England States An area for the cold water divers of the New England States.

Reply
 
Thread Tools Rate Thread Display Modes
Old 05-09-2019, 04:14 PM   #1
Agador
Argonaut
 
Agador's Avatar
 
Join Date: Mar 2013
Location: Richmond, RI
Age: 37
Posts: 290
Tautog ceviche with mango and caviar

I always avoided eating raw/marinated tautog because of slime. However I decided to give it a try recently. I was pleasantly surprised with it in ceviche.
As you probably know, generally speaking ceviche is a marinated fish salad and can vary a lot of ingredients. Feel free to substitute and experiment.
I sharing my recipe:

0. First and foremost you need to skin and fillet your fish as soon as possible to avoid contact meat and slime.
Here is pliers method I use: https://www.youtube.com/watch?v=deB4szsL0zA

1. Chop fish in 1/2 inch pieces and pour enough lime juice to cover the fish. I use zip bags. Marinate in the fridge over night.

2. Prepare vinaigrette:
- In a small bowl, whisk together 1/4 cup of white wine vinegar, 1/4 t.s. salt, 1/2 t.s. black pepper, lime and/or lemon zest, and a pinch of sugar.
- Slowly add 1/2 cup of extra virgin olive oil, whisking until emulsified.
I was lazy and just blended everything with blender.

3. Prepare topping: crush wasabi peas, coriander seeds and coarse salt together.

4. Pan toast bread in small amount of butter with garlic.

5. When fish marinated - drain the lime juice. Chop sweet ripe mango in 1/2 inch pieces. Chop jalapeno pepper fine. Mix fish, mango, jalapeno and generously dress with vinaigrette.

Serving:
- put toasted bread as a base (it will collect all the juices)
- put a bit of cilantro, arugula and scallion on the bread
- put fish-mango mix on top of greens (I used steel cylinder to form a cylindrical shape)
- put black capelin caviar (or tobikko) on top
- sprinkle with wasabi peas topping
- decorate with onion and sweet pepper

Enjoy

Join my Instagram @kill_n_grill_kitchen if you want to see more of that
Attached Thumbnails
Click image for larger version

Name:	59345507_391663878085653_4121368056631986276_n.jpg
Views:	108
Size:	126.6 KB
ID:	242439  

Last edited by Agador; 05-10-2019 at 02:51 PM.
Agador is offline   Reply With Quote
Old 05-10-2019, 06:27 AM   #2
SHABUMI
Registered User
 
SHABUMI's Avatar
 
Join Date: Jul 2008
Location: Out harvesting seafood.
Age: 54
Posts: 511
Re: Tautog seviche with mango and caviar

Hmm. That looks pretty good. If I score this w/e, maybe I'll batch one up for a party I'm going to the following w/e. I'll have to freeze the fillets over the week.
SHABUMI is offline   Reply With Quote
Old 05-11-2019, 06:12 AM   #3
straight shaft
Well endowed Member
 
straight shaft's Avatar
 
Join Date: Nov 2002
Location: Florida, Puerto Rico, Mass.
Age: 54
Posts: 497
Re: Tautog seviche with mango and caviar

Tautog is one of my favorite fish for ceviche. Although I prepare it differently, it has the perfect texture for ceviche. Nice presentation. Enjoy!
__________________
We're Gonna Need a Bigger Boat!
straight shaft is offline   Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:33 PM.


The World's Largest Spearfishing Diving Social Media Forum Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright ©2002 - 2014 Spearboard.com