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Red Fish Ceviche — 13 Comments

  1. Have you made this dish for your family? Do you have this as an appetizer (crackers or chips) or as a main dish? This recipe sounds interesting, but I have a “problem” letting Lime juice cook my fish. It’s a “me” thing.

  2. To keep it from “over cooking” drain off the lime juice after 30 minutes and then add any or all of the following: sliced grape tomatoes, avocado, red onion, mango, cilantro, jalapeno, serrano, habanero, and cucumber. Salt and pepper to taste. The drained lime juice is called “tigers blood” and can be mixed with tequila or just straight up.

    This can be done with any salt water fish and I found is best served with Tostidos Scoops. Mmmmmmmmmmm!!

    • Well, my dear gourmet friend, thanks for the additional tips. These guys made this at the camp, and it was quite an education for me!!! I somehow knew you would be an expert on ceviche!!!

  3. Nice new site, BW. I’ve been waiting for you to get things cranked up and on the road.

    I’ve seen ceviche being prepared and eaten on those food/travel shows on TV. I’ve always found it interesting that lemon or lime juice can cook food. It must be the citric acid that does it.

  4. I know a few people who favor ceviche. I’m not a fan of raw fish, so I didn’t enjoy it any more than I enjoy sushi when I tried it. On the other hand, it’s hard to say what kind of recipe was used. I must say, this one looks pretty good. I don’t think I’d try it except with a fish I caught myself, though, and that’s not likely to happen any time soon.

  5. It’s not raw fish like sushi- the acid from the limes definitely cooks the fish. Not “cooks” but COOKS!

    Great recipe- thanks!

  6. Thanks for sharing a good basic recipe! I struggled with how much fish is in a “large redfish”, hoping to ensure the quantities of other ingredients (somewhat unspecific in this recipe for several items) were adequate. I finally just settled on 16oz. of fresh redfish filets. I used 3/4 t. of salt, 5 shakes of dried oregano, 5 limes (what is a “Persian” lime?), and the 1/2 c. of wine (pinot grigio). Next time, I would use 2 Roma tomatoes and 2 avocados for this qty of fish. We’re living in TX., so are used to using fresh minced hot peppers (jalapeno or serrano, etc., to taste) with or without the LA hot sauce.

    My very first ceviche, in 1973 in New Orleans, was served by a friend who grew up with it in Nicaragua, with saltines–and was merely raw fish and chopped onion “cooked” in lime juice. Now, my preferred “vehicle” for eating, after 40 years in TX, is good old tortilla chips! Thanks!!!!

    • Hi Mary and welcome. Well, I’m sorry about that, but I watched someone else make this and I didn’t see how large the fish was, either!!! I’m certainly no expert in ceviche as this was the first time I’d experienced it. Sounds like you know what you’re doing, though! Thanks for sharing your additions. All I can say about “Persian” limes, is they are smaller and that is what it said on the bag! I didn’t purchase them, but he got them at Rouse’s in Houma. Thanks for stopping by! BW

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