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Old 09-20-2016, 02:34 PM   #1
Capt. of Pickled Pelican
grey2112's Avatar
Join Date: Jun 2013
Location: New Port Richey FL
Posts: 1,738
My ceviche recipe

So far everyone loves it!



1 lb of fresh Hogfish – (any white meat fish or shrimp, scallops etc)
1 Tablespoon Gin or Tequila
1 medium red onion
6 fresh limes, or a half bag of key limes (about 10-12 key limes)
4 garlic cloves
2 tomatoes
1/2 jalapeño
Hot sauce of your choice (Crystal is best)
Fresh cilantro (to taste)
Salt to taste

Cut fish into small chunks making sure to remove any dark meat. If you are using shrimp they must be peeled and deveined first. Spread fish over the bottom of a glass casserole dish or put in large ziplock bag. Try to make sure there’s only one layer of fish. Squeeze limes over fish. Be sure all of the fish is coated as this is what will “cook” the fish. If all of the fish isn’t coated, go get more limes. Place dish in fridge for 15 minutes.

Finely chop onion and tomatoes.

Finely chop garlic, cilantro and jalapeño.

Remove dish from fridge, drain lime juice fluid and stir in onions, pat down to one layer and put back in fridge for another 15 mins.

Remove from fridge again and stir in remaining ingredients including gin or tequila, using only one or two squirts (or more) of hot sauce, a few pinches of salt.

Chill for a half hour. (You and the dish)

For a slightly sweeter and bright flavor, squirt a little bit of key lime juice on the amount of ceviche you are going to eat. Spoon onto Tostada shell or use corn tortilla chips, squirt on a dab of hot sauce and enjoy.

When finished, you can add the juice to a shot glass with gin or tequila, or add it to a beer for a very yummy drink.
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Old 09-20-2016, 03:33 PM   #2
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Join Date: Aug 2014
Location: So Cal
Posts: 297
Re: My ceviche recipe

Thanks. I will try this with California WSB.
He who can't shoot fish... will have to settle for bacon...
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