Looking for good ceviche recipes.

[RudynJack]

We went fishing last week for the first time. Caught our limit of rock cod.

I tried making ceviche with the fresh fish, but used bottled lime juice (not from concentrate) along with fresh lemon, garlic, peppers, salt, pepper, etc. Let it sit for about 5 hours in the fridge.

When we tasted it, ALL we could taste was lime. We used jalapeno, serrano and some yellow pepper I'd never seen, and we couldn't even taste it. Only lime.

It was my first try at ceviche. I googled various recipes and saw some that said let it sit for an hour, for 3 hours, for 6 hours, overnight.

I'm confused as to how to do this. We have about 5 more lbs in the freezer and I'd love to master this. Thanks!

[Galileo126]

1. Back off the lime

Keep doing what you are doing, but...

I made the same mistake as you. Most recipes for ceviche call for lime juice as the main ingredient for the "cooking" of the raw fish. However, any acid will work: lemon, orange, even a vinegar. I find most ceviche recipes include WAY too much lime juice.

I've since went "South American" style: orange juice, with a squeeze of lemon, and a couple of tablespoons of ketchcup (for the tomato taste, but also has vinegar in it). Too sour? Just add a teaspoon of sugar.

Oh, and don't forget to splash it with olive oil - that mellows out all the flavors and binds it together nicely.

Hope it helps,
-galileo

[RudynJack]

2. Thanks!

Yes, I threw a bit of olive oil in too. I'll just cut way back on the lime next time.

[Galileo126]

3. cool

I do love ceviche!

[RudynJack]

4. Oh...

and how long does it need to sit? Google results were all over the place. And should the fish be drowning in liquid? Or do you use less and just stir regularly?

[Galileo126]

5. I've seen varied times

Some call for 1 hour, stirring every ten minutes. I, personally, like to wait about 2-3 hrs, stirring every 1/2 hr. The fish doesn't need to be drowning in liquid, just coated thoroughly. The stirring insures that.