|la mosca wrote:
|I really, really like to make CEVICHE with my fresh caught Rockies. I even made a Kelp/Rock Greenling ceviche, it worked well, as the color deteriorated you could tell it was being cooked (No one got sick, so take it from me it was safe). Left it in a glass bowl over night.
However, I always use KEY/Mexican LIMES (the small limes that look about a Quarter's Coin size) to make ceviche, they have a distinct flavor that makes the ceviche taste better than the bigger green limes or yellow lemons. I always have enough "lime juice" to cover all the fish, at least by an eighth of an inch.
Cut the fish into very small cubes or finely chopped as much as possible. When the fish is white, or as close as "chicken done-ness" your ceviche is cooked. You should also eat up a spoonful, with the fish being firm = good.
Salsa for ceviche: Cilantro, Tomato (seeded and w/no juice), Cucumber (optional - this will add a crunch), Jalapeņos, Avocado, purple onion, salt and fresh ground black pepper.
Chop the cilantro really fine, as fine as you can take it, meaning, if you don't mind those little green pieces in between your teeth. Tomato should be cubed as small as possible. Cucumber should be the same size as tomato. Jalapeņos should be chopped fine as well. Purple onion finely chopped. Combine, by spooning Ceviche into Salsa - in this manner, you can control how much juice to keep or strain some juice out and spoon in salsa, whichever you prefer.
Top all Tostadas with slices of Avocado, and Extra Tapatio/Cholula/Tamazula hot sauce. And then Open up a Modelo topped with a shrimp.
OMG that sounds good.... Just throw it on a warm tortilla, open a bag of chips and your ready to go
Fish like this is your last day on earth, conserve like you will live 1000 years.