Big Bend Florida
Author Jack Hexter
Here's the best ceviche recipe I've ever had. I had to
promise my first born to get it out of the friend who prepared it.
1 1/2 lb fish cut in 3/4" pieces ( I like Mutton
Key Lime juice to cover
Let stand in GLASS BOWL for 30 minutes and pour off,
rinse, rinse, drain, rinse, rinse and rinse some more, and drain.
1 large onion, chopped
4 cerano chili's or
1/2 cup parseley chopped
3 large tomatoes, chopped
1 1/2 cup green oloives
w/ pimento, chopped
1/2 cup cilantro, chopped
1/4 Cup catsup
3/4 - 1.5 cup olive oil
4 oz juice from jalapino
(I use vinegar from
1/4 Cup Worstershire
1 Tablespoon Oregano
Salt to taste
After cooking the fish in the key lime juice for 30
minutres and after THOROUGHLY RINSING the fish numerous times, gently
mix the remaining dry ingredients and fold into the fish. Mix the
liquid ingredients and pour over the fish mixture and gently fold in.
Let it sit, refrigerated, for a day. The longer it sits' the better it
is, but it usually dosen't last long enough to get real good.
Addition by Capt Ken
If you use Octopus, put the chunks in a fryer basket
and dunk it in scalding water for about 10 seconds--not much longer.
Octopus will be nice and tender.
Don't cheat. Use honest to goodness Key Limes. Sour
Orange is a decent substitute that adds a whole different taste.
Regular Limes just don't cut it. You'll need more Juice and have to
allow longer soak time to get proper "cooking" if you use regular
limes. I use the juice from at least a dozen limes for a pound and a
half of fish.
If you don't have Cilantro in your herb garden, you
ought to. The fresher the better. I lay the Cilantro on a cutting
board then mash it hard with a rolling pin. I do the same thing with
fresh Dill. Talk about smelling good---Mmmmmm.
I've used Jack's recipe twice--maybe three times. The
stuffed olives add to it but I only chopped a few of mine and left the
Sharon just picked up a new Lime/Garlic Salsa made by
Taco Bell. Add a little fresh Cilantro and you have a great Ceviche
sauce. I tried this stuff on boiled chicken last night and it is
mighty good. I haven't made Ceviche with it yet but this stuff will
One bearly legal Grouper, still kicking. Fillet, wash
fillets in clean (offshore) seawater. Cut fillets into 3/4" chunks and
cover with freshly squeezed Key Lime juice and a little offshore
seawater. (70% Lime juice/30% seawater) Allow to "cook" for 1 hour
then rinse in fresh seawater.
I always use a plastic bowl with tight sealing lid so I
can invert and shake the Ceviche several times during the "cooking"
process. Don't use metal containers.
Addition by Capt Ken
Ceviche is a low Carbohydrate, high Protein, great
tasting snack food.
A super fast way to make some very decent Ceviche is to "cook" your
fish for about 30 minutes in fresh lemon/lime juice (50:50 or there
abouts) I usually cut my chunks about 3/4" x3/4". Thoroughly mix a
pound of "cooked," rinsed fish with a large jar of medium Picante
Sauce and dip it with crackers.
Believe me, 2 guys will eat the whole batch PDQ.
You will need about a cup of lemon/lime juice to cook a
pound or so of fish. I have a large screw top jar to do the "cooking"
in. I rotate the jar several times during the cooking process to
assure all of the fish gets cooked.
I usually rinse the fish in clean (offshore) salt water
to remove most of the lemon/lime juice mixture. Somehow this makes the
Ceviche taste better than that you make at home.
I know this is legal because I cooked some for a couple
of FMP guys on a trip last fall. They gave it a
Addition by Miker2
in one of the bars
on ambergris cay,belize--the barman was always mixing up a free batch
oh cerviche. he didn't have or at least didn't use picante though. his
recipe cooked the fish in lime like you do but he used finely diced
lettuce and onions and then doused it with habanero sauce. that
habanero juice turned his free cerviche into multiple cold beer sales
in a hopeless effort to put out the fire.