I went fishing on my birthday for two reasons – To go fishing to relax, and to hopefully make some fresh ceviche!
Ceviche is pretty close to a fresh salsa that includes a citrus fruit juice (high acid) with raw fish added that become chemically cooked (not as bad as it sounds)
I whip up ceviche about the same way I whip up salsa- add what you have (and like) into a chopped up blend of ingredients…then top it with some chopped hot peppers 🙂
Here’s my latest:
Take some Mangrove snapper fillets (or even better, some sheepshead fillets)
Cut the fish into bite-sized pieces.
Take some sweet peppers…
And dice them….
Add diced onion
Grab some Mexican Oregano….
And dice it as well. (This is a substitution for cilantro, my preferred herb…but the chickens had recently decimated it)
Add something spicy….
And for the acid….the juice of two or three limes
Salt, and pepper to taste. Mix it very well, then refrigerate for 4 or more hours, overnight if possible, stirring every 4 or 5 hours.
Serve it up in a bowl with your favorite “chip”:
I used a cold cucumber, sliced, for a Paleo-approved option. Corn chips also work well.
The lime juice’s acidity will “cook” the fish, turning it from translucent to white, just as though it were heated in a conventional manner. The salt and lime on the fish make it superb, and a perfect summer time snack.
If everyone tasted fresh food for thirty days, many corporate food providers would fold up. Go out, eat local, and LOVE life (and fishing!)
db
Great article and I love that part about eating fresh foods. I haven’t eaten ceviche in over 30 years. The Mexican divers I worked with in the Gulf made it almost everyday. They preferred Red Snapper straight off the hook and into the bowl. Good stuff.
Fresh food doesn’t taste like anything we are fed where standing in a line is part of the process. I fed my wife some of my garden tomatoes, and she wondered why they didn’t taste like what she was used to eating. Not bad, just so different, bursting with flavor..and SOP much better….
You can even cheat in making ceviche, take some off the shelf salsa, drain the juice, add in fresh fish (that’s the important part) cut into bite-sized pieces, and add lime juice back in….or even just marinate pieces of fish in lime juice, salt & pepper (and in your care Ridgerunner add some ghost peppers) and eat it that way…very tasty! Just be sure to let the fish marinate in the lime juice for several hours, that’s how it gets cooked….unless you want sashimi 🙂