Mango pico trout ceviche is whats for lunch/dinner tomorrow...

[Poco]

We had some leftover uncooked trout from todays dinner so I decided to make some ceviche. A very good and quick dinner today and a quick prep for tomorrow. Oh yeah!!

Todays dinner

Tomorrows lunch/dinner

Soaking


Ray


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[Texas Grown]

That looks Yummmy! Ray!

[Texas Grown]

All of it!

[zztex]

Wow!

[ByronB]

Looks great!

[hooligan]

Man that looks good!

[bboswell]

Details on ceviche?

[Maui-diver]

Now your talkin!!

[beardedBrazos]

Oh man

[Mary]

Details on ceviche?

Yes, please.

[IowaHunter]

I love ceviche - boy is it filling.

[JEG8233]

Looks like some good eats!!!

[billfromtx]

Ceviche recipe Bro!? Pretty please.

[Poco]

Ok boys and girls. Heres the quickest way to make this.

Ingredients...

About 1.5 pounds of your preferred fish. I use any uncooked leftover fish. The best ceviche that Ive made so far is using flounder.

About 6 large lemons or limes. Your preference.

3 small containers of mango pico from HEB. When I have time I like to make my own pico cause I think the taste is better but for quickness the HEB pico isn't bad. Its pricey though.

Garlic powder
Lemon pepper
Ragin Blaze

How to....

Cube up the fish to your preferred size. I like to cut them about the size of a sugar cube then put them in a big dish.

Start squeezing lemons until they are covered with juice. I then set the dish in the fridge for an hour or two. Depends on how fast your gonna eat it. If your making the dish for same day eating I like to let it cure for a couple hours before moving forward. You will see the fish turn white. This is a good indication of when its ready.

Next take the pico and start mixing it into the fish. Season to your preference. I will say that the taste really pops with lots of garlic powder in it.

I don't hold back on my seasonings.

Let it cool off or start eating. Best with tortilla chips. Pretty dang simple huh.

I might have missed a step so if you have questions just post them up.

Ray


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[bearintex]

Honest question- up here along our coast (Surfside/ Galveston) we are under all kinds of advisories- flesh eating bacteria and e-coli levels. Will the ceviche process take care of the e-coli and other nasties like conventional cooking?