ceviche...who makes their own and what do you use?

[ELKAHOLIC]

Add mango and that Mexican root thing that kinda looks like a potato but is crunchy Like a water chestnut.

[Maui-diver]

This is some of my Red snapper I speared and just made basic style. Simple ingredients, lime, touch of orange juice(all fresh squeezed of course) salt, pepper and a little lemon rind. just the skin part...no white at all. Red onion and done.

For a nice switch i always go for my Filipino style ceviche for a nice change. I basically use 3/4 cup or so thick coconut milk, about 1/4 cup raw coconut vinegar(the acid) a red onion thinly sliced and rinsed under cold water and pat dry( i do this to take some of the raw onion flavor away so not to oniony) couple thai chiles( 3 for me cuz i like it spicy)about 4 tablespoons grated fresh ginger for that pop!! cilantro salt and pepper. Use about 3/4 pound ahi sashimi grade if can get, then 3 tablespoons olive oil. and garnish with lime wedges. Bang!!! Fit for a king!!! Enjoy

[TUCO]

heavy on the limes.

Exactly....

[Old Bald Guy]

Even the lowly carp makes good ceviche. Fillet, cut the fillet off the skin and then cube the meat. Put meat in a bowl and pour in lemon juice until the fish is covered, Let it sit in the fridge for 24 hrs. Don't fret the hair bones cause the lemon will dissolve them. Chop onion, tomato, Serrano peppers, cilantro, a tad of garlic, mix and add salt and pepper to taste. When the fish is ready drain off lemon juice and add the pico along with ketchup, Worcestershire and a tad of horseradish. Box of crackers and you're good to go.

[TUCO]

Great recipes, but I need quantities for all that are mentioned above if you can please!

1 bunch cilantro ( pick leaves and chop/no stems)
6 roma tomatoes
3 large white onions
6 large jalapenos
(cut core out but leave the rest (ridges) for heat)
Garlic salt to taste
2-3 Limes

You can make your pico way before you add your seafood so all the ingredients gel.

Stir occasionally to keep the lime from sitting on the bottom.

Then add your fish and stir from time to time to insure the lime coats and cooks the fish.

Several hours in the fridge should allow enough time for the fish to be done.

[panhandlehunter]

You fellers making ceviche with freshwater fish be careful. Lots of bacteria in fresh water.

[BTLowry]

You fellers making ceviche with freshwater fish be careful. Lots of bacteria in fresh water.

I thought the lime (or citrus of choice) was supposed to kill all of that?

Pretty sure the fish in the ocean have bacteria too, maybe a different kind??

[dagdog]

Never made any myself. But a buddy makes his with halibut. Really tasty.

[bow4my2]

So just bake the fish and mix in?...never done it....interested..thx

[IowaHunter]

I've had it in some of the scariest looking places in Mexico and South America - never had any problems with bacteria or monteczuma's revenge.

[TUCO]

So just bake the fish and mix in?...never done it....interested..thx

Just cut the fish fillets into small cubes and throw it into the pico.

The lime cooks the fish.

When it is done the fish will look white like in the photo above.

[bow4my2]

Just cut the fish fillets into small cubes and throw it into the pico.

The lime cooks the fish.

When it is done the fish will look white like in the photo above.

Cool...thx...gonna try it some time.

[doug]

Easy way to do it is to buy the pre-cutup salsa from HEB. Just use some limes and then add the salsa. They have several types. Here's some pineapple salsa with fresh caught Whiting about 25 miles down PINS. Life doesn't get much better

[Chase This!]

Wahoo makes great ceviche.

[TallTexan]

In