Razorback's world renown CEVICHE recipe - Kayak Fishing Adventures on Big Water’s Edge

BWE Moderator · 09-08-2006, 07:03 AM

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

madscientist · 09-08-2006, 07:26 AM

Sweet!

phughes · 09-08-2006, 02:11 PM

Thanks for the recipe. The ones I have tried haven't worked well and have been fishy. I am sure it will be fantastic.

Pete

Useful Idiot · 09-09-2006, 08:26 AM

Ahhhhh yeah that's what I'm talkin bout. Printing in progress.

quietman · 09-11-2006, 02:19 PM

we did this Sunday...

skipped the veggies and the tequilia (wife)

AWESOME!

thanks...

Aaron&Julie · 09-13-2006, 02:58 PM

Julie's whipping up a batch tonight. We're both looking forward to it 8) .

Loved it, and it was a big hit at Julie's potluck.

Grego · 12-21-2006, 04:00 PM

mmm...yummy!

GREYAK · 04-01-2007, 06:41 PM

When I was buying the shrimp, I told the butcher what I was doing. She suggested that I marinate the veggies in Clamato Juice before mixing with the fish and shrimp. Jackpot, It was great.

JOTO · 04-02-2007, 07:28 PM

this all sounds good ,,,,,,,but in mexico 4 hrs is tooooo long to be left in the lime if you cut them in paper thin slices its done in 30 mins max

gotz togo fishin · 04-02-2007, 08:22 PM

Joto? do you know what that means in mexico? Dude, your in the wrong board! lol

09-08-2006, 07:03 AM	#1
BWE Moderator Law and Order Please Join Date: Feb 2005 Posts: 68	Razorback's world renown CEVICHE recipe 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

09-08-2006, 07:26 AM	#2
madscientist Senior Member Join Date: Mar 2005 Posts: 1,906	Sweet! __________________

09-09-2006, 08:26 AM	#4
Useful Idiot Senior Member Join Date: Apr 2005 Posts: 286	Ahhhhh yeah that's what I'm talkin bout. Printing in progress. __________________

09-13-2006, 02:58 PM	#6
Aaron&Julie Senior Member Join Date: Mar 2005 Location: Spring Valley Posts: 1,400	Julie's whipping up a batch tonight. We're both looking forward to it 8) . Loved it, and it was a big hit at Julie's potluck. __________________ "Never say die"

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09-08-2006, 02:11 PM	#3
phughes Junior Member Join Date: Apr 2005 Location: San Diego, CA Posts: 17	Thanks for the recipe. The ones I have tried haven't worked well and have been fishy. I am sure it will be fantastic. Pete

09-11-2006, 02:19 PM	#5
quietman Junior Join Date: Mar 2005 Location: Laguna Hills Posts: 22	we did this Sunday... skipped the veggies and the tequilia (wife) AWESOME! thanks...

12-21-2006, 04:00 PM	#7
Grego Senior Member Join Date: Mar 2005 Posts: 445	mmm...yummy!

04-01-2007, 06:41 PM	#8
GREYAK Junior Join Date: Mar 2007 Location: Huntington Beach Posts: 26	When I was buying the shrimp, I told the butcher what I was doing. She suggested that I marinate the veggies in Clamato Juice before mixing with the fish and shrimp. Jackpot, It was great.

04-02-2007, 07:28 PM	#9
JOTO Junior Member Join Date: Mar 2007 Posts: 3	this all sounds good ,,,,,,,but in mexico 4 hrs is tooooo long to be left in the lime if you cut them in paper thin slices its done in 30 mins max

04-02-2007, 08:22 PM	#10
gotz togo fishin Member Join Date: Jun 2005 Location: San Diego Posts: 69	Joto? do you know what that means in mexico? Dude, your in the wrong board! lol