Thanks for coming!
That ceviche was baller and my wife is demanding the recipe.
@TroyHere ya go! I made a fresh batch just yesterday and actually measured everything for the first time! This is pretty basic and is a good starting point. You can always tweak it to your liking. For the fish, most white flaky type fish can be used. For this batch, I used some very fresh California Yellowtail.
1 pound - fresh fish 1/4"-1/2" cubed up
7 roma tomatos - diced up. I removed the cores and seeds, but save ALL of the juice
1 small yellow onion - diced up
1/2 cup - coarse chopped cilantro
1 Tbsp - finely chopped serrano pepper (I actually use a bit more than that)
1 Tsp - crushed garlic
1 Tbsp - olive oil
1 Tsp - kosher salt
1/8-1/4 tsp - fresh cracked black pepper (to taste)
fresh squeezed lime juice
Step 1 - Cube up the fish into a bowl, and squeeze enough fresh lime juice to completely cover the fish. Cover tightly and let it marinate for at least 4-6 hours in the fridge.
Step 2 - Mix all of the other ingredients and cover tightly and put in fridge.
Step 3 - Once fish is done "cooking" in the lime juice, lightly rinse and drain completely. I find that lightly rinsing the fish, helps prevent the ceviche from from having an overpowering lime flavor.
Step 4 - Add the fish to your bowl of salsa, cover tightly, and let this marinate over night. The ceviche is pretty tasty at this point, but letting it go over night, makes it much better.
Step 5 - Enjoy with your favorite beverage!
Topic: Southern California mini meet! September 26 (Read 5184 times)