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Razor’s Edge CEVICHE
2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces, completely deboned
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1 cup orange juice – low pulp
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add:
New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base.
1 bag of defrosted frozen shrimp – cooked tail on is the easiest. Simply cut up into small chunks to simulate rock shrimp.
1 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core.
2 teaspoons of salt (kosher or sea salt)
Dash of ground oregano
Multiple Dashes of Tabasco or a few grains of cayenne pepper
Fresh ground pepper to taste
4 tablespoons olive oil + 4 –6 cloves fresh minced garlic
OPTIONAL:
1 can or jar of your favorite salsa - gives it a more tomatoey base and seafood cocktail style which is fun served in a tall glass like you get in the fish markets in Ensenada, Rosarita, etc.
½ cup Cuervo Tequila
Avocado -peeled and diced
Tortillas or tortilla chips
Any other mariscos you enjoy, ie: scallops, octopus, conch.
Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
This is the crunchy - vegie style that my wife enjoys. You can go with a simple fish + shrimp style that's pretty tasty too (That's the WSB recipe I had for you guys at the OEX meeting Brad).
ENJOY
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