Tuesday, October 27, 2009

Redfish Ceviche

Here's another excellent recipe from a kayak fishing website:

3 filets Redfish (or other fish)
Juice of 10 limes and 2 oranges
1 red onion
2 roma tomatoes no seeds or membranes
1 avocado
6-8 cloves garlic chopped (I like garlic)
2 jalapeno peppers no seeds or membranes
1/2 bunch cilantro

Slice fish into chunks 1/4 - 1/2". Chop all veggies. Combine with juice in a shallow pan or casserole dish. Add the following to taste (my taste provided):

1 dash white wine vinegar
several dashes soy sauce
1 dash worcestershire sauce
1 looong dash Tabasco - In the immortal words of Justin Wilson, "Ah'm a dashin man wit da sauce"
Several shakes Cavendar's Greek Seasoning
Several shakes Slap Ya Mama

Cover and place in refrigerator. Fish will turn white when cured. If all the fish is submerged, it should be done in about 4 hours. If not, wait 4 hours then stir thoroughly and wait another 4 hours. It's fine to eat after that, but will continue to improve for about 24 hours.

Bon Appetit!

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