NorCal Underwater Hunters Discussion > Favorite Recipes

Cerviche - Perch, rockfish, etc.

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Creatura:
Just finished making a batch of cerviche with the perch from Sunday.



Ingredients:

~2lbs meat - cut thin strips otherwise it takes way too long to cook
8-10 large limes juiced - use fresh limes, not premade juice
1 tomato - cut into 1/2" cubes
1 cucumber - peeled, seeded, cut into 1/2" cubes
1 bushel of cilantro - chopped
Pinch of salt and pepper
1 can of Clamato
Hot sauce to taste - optional
1 serrano chile - thinly chopped - optional
Tostadas
Mayo
Avacodo

Steps:


1. Thinly slice the fish, I aim for 1/8"-1/4".  If you make it too thick, it takes too long for the lime juice to cook the fish and dries it out.



2. Juice the limes, and add the lime juice to the fish until all the fish is covered.  Be sure to mix up the juice and fish so all the meat comes in contact with the fish.  Cover and let sit in the fridge. I like to stir it up ever 30min.  On average, it takes about 3 hrs to cook, sometimes more if I am lazy with cutting.  The fish will be "cooked white" all the way through.



3.  *Onion trick* - Peel the outer skin of the onion, then cut in half and immediately through in the fridge.  Then cut the onion ~30min later.  This helps cut down on the tears.


4. Chop up cilantro and add to mixing bowl


5. Peel a cucumber, then use a spoon to remove seeds.  Cut cucumber into 1/2" cubes - add to mixing bowl


6. Thinly slice the pepper - add to the mixing bowl



7. Cut tomato 1/2" cubes then add along with as much of the juice to the bowl as you can.

DONT FORGET THE ONION ;D


8. Add Clamato, salt, pepper and hotsauce


9. Mix everything together


10. Spread a small amount of mayo to the tostada, then add the cerviche mix.  Garnish with avocado, hotsauce, lime.

Enjoy

Creatura:

--- Quote from: WildernessMedic on September 25, 2017, 10:26:28 PM ---You aren't worried about worms?

--- End quote ---

Absolutely, another reason I like to cut extra thin.  I examine the hell out of what I am cutting.  Doesn't hurt running the fish through a freeze for a few days prior as well.

the_derek:

--- Quote from: Creatura on September 25, 2017, 09:58:01 PM ---Just finished making a batch of cerviche with the perch from Sunday.



Ingredients:

~2lbs meat - cut thin strips otherwise it takes way too long to cook
8-10 large limes juiced - use fresh limes, not premade juice
1 tomato - cut into 1/2" cubes
1 cucumber - peeled, seeded, cut into 1/2" cubes
1 bushel of cilantro - chopped
Pinch of salt and pepper
1 can of Clamato
Hot sauce to taste - optional
1 serrano chile - thinly chopped - optional
Tostadas
Mayo
Avacodo

Steps:


1. Thinly slice the fish, I aim for 1/8"-1/4".  If you make it too thick, it takes too long for the lime juice to cook the fish and dries it out.



2. Juice the limes, and add the lime juice to the fish until all the fish is covered.  Be sure to mix up the juice and fish so all the meat comes in contact with the fish.  Cover and let sit in the fridge. I like to stir it up ever 30min.  On average, it takes about 3 hrs to cook, sometimes more if I am lazy with cutting.  The fish will be "cooked white" all the way through.



3.  *Onion trick* - Peel the outer skin of the onion, then cut in half and immediately through in the fridge.  Then cut the onion ~30min later.  This helps cut down on the tears.


4. Chop up cilantro and add to mixing bowl


5. Peel a cucumber, then use a spoon to remove seeds.  Cut cucumber into 1/2" cubes - add to mixing bowl


6. Thinly slice the pepper - add to the mixing bowl



7. Cut tomato 1/2" cubes then add along with as much of the juice to the bowl as you can.

DONT FORGET THE ONION ;D


8. Add Clamato, salt, pepper and hotsauce


9. Mix everything together


10. Spread a small amount of mayo to the tostada, then add the cerviche mix.  Garnish with avocado, hotsauce, lime.

Enjoy

--- End quote ---

I am digging the step by step photos, keep it up. good post...

winklecl:
We just freeze the meat solid on dry ice overnight (and put in the freezer until use) when making ceviche. The -78C will verifiably kill any parasites. Dry is available at most supermarkets these days.

http://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-and-consumers/seafood-safety-topics/parasites

Candling is also a good policy.

Good looking dish.

Rob102:
How many perch do you have to shoot to get two pounds of meat?

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