A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes ceviche' Time

If you like seafood, and limes you'll like this!This recipes is for about 3 good sized fish fillets,( skillet sized)
first make a bowl of pico de gallo
pico de gallo
couple of tomatos diced and drained
small onion diced
cilantro to your liking
jalapeno to your liking
minced garlic to your taste
mix all together and chill in fridge.

For the sea food you can use red snapper,or sea bass, or shrimp(< be sure to shell and de-vain first)cod, halibut what ever fish you prefer.
3 to 4 filets
20 limes
1 small can of V8
Cut fish into cubes( except shrimp) best way to cut clean sliced fish cubes is to half freeze the fish first!
place in a seal-able plastic bowl.
Squeeze approx' 20 fresh limes over your fish( don't use bottled lime juice),making sure the fish is well covered with juice.
seal the bowl and refrigerate over night.
In the morning pour off 1/2 the juice, and pour a small can of V8 over the fish and add the pico de gallo, refrigerate another 4 hours.
The acid from the lime juice "cooks" the fish and readies it to add the flavors of the pico de gallo. If you want to add popcorn shrimp that's already cooked, add approx 30 minutes before you eat it again for the flavors to be absorbed!.
I had this for the first time today, it was so refreshing on this hot day! Nice and cool, healthy, and YUMMY!
Some people eat it with crackers, while others eat it with garlic bread.

Sounds good...and if someone made it for me I'm sure I would scarf it up, as I do to all fish. But you must have to live in a different part of the country to be able to afford to make it. When I lived in Cuba we had lime trees everywhere all year round...here in Kentucky they are a buck apiece...so $20 of limes is out of my reach.

wow Limes here are like 5 for 1$

I've never eaten ceviche' or even real sushi. I just can't make myself do it even though my friends laugh at me.

Off topic, sorry, but I saw on a cooking show today, some Scandinavian dude who was cooking outside in the cold, and he did what he called "curing" of lamb and trout from that region. All he did was take the lamb and the trout separately put 2 tsp of sugar on the meat and 1 tsp of salt. He had cleaned and fillet the fish. He put the lamp in a dish and covered it with Saran Wrap, folded the fish in half and covered it with Sarah Wrap. He left them both for 15 minutes but said 30-45 minutes is better and then ate the "cured" meat. Seems it would be raw to me.

I am with you Sheri.. I couldn't eat it either... sounds good except for the raw part... just could not do it ... or the lamb and fish from the cooking program,... I like my food cooked !LOL!
Nana

trust me it was cooked, Flakey and tender.