Salsa and Ceviche

[vschmelzer]

This past weekend I had a large party and started preparing and cooking on Sat. evening for the party on Sunday. We had an extensive menu. Rotisserie chicken with fresh made basting sauce, two types of baked stuffed squash, Ceviche, fresh salsa, Albacore and a host of other food that I didn't cook. My wife prepared the Squash while I prepared the ceviche, salsa and chicken.
1 - 1.5 lbs Yellow fin tuna or any quality fish that you can get in your neighborhood. My son had just caught this and that is what I wanted to use. I really would like to try this with Walleye but it is not available here in SOCAL.

10 limes
5 lemons
1 orange
1 grapefruit
1 mango
1 small cucumber peeled
5 tomatoes small Roma type
1 bunch cilantro
6 green onions
a dash of cumin, chili powder and sea salt

I first squeezed the citrus into a 4 cup pitcher and strained the pulp out. Cut the Yellow fin tuna in small pieces approximately .5 x .5 place in a glass or stainless steel bowl and pour enough of the citrus juice over the fish to cover. Add the salt, cumin and chili powder and stir, cover and refrigerate for six hours or until the next day.
Dice and slice and cut the rest of the ingredients small pieces combine in a large bowl and mix well add some salt,cumin and chili powder a splash of the citrus juice you want it a little wet but not soupy.
The following day drain the tuna of excess juice place in the serving bowl and add salsa to taste I used the ladles. Add a little of the citrus juice and a shot or so of a good Blanco tequila I used 1921 since that was what I was drinking while preparing the recipe add some to the salsa too. Refrigerate until ready to serve. Serve with tostados or chips.

[gsars1]

I noticed you said you can put this in a stainless steel bowl, I wouldn't because the acids from the fruit can react with the metal even though it's stainless steel, always better to use glass or ceramic with all marinades. I've never tried ceviche, but it does sound good, but I only like shrimp and lobster as far as seafood goes.

[gsars1]

Originally Posted by gsars1

I noticed you said you can put this in a stainless steel bowl, I wouldn't because the acids from the fruit can react with the metal even though it's stainless steel, always better to use glass or ceramic with all marinades. I've never tried ceviche, but it does sound good, but I only like shrimp and lobster as far as seafood goes.

Wow, I thought I posted more, I guess I was edited

[MrAgave]

Moved the post to the food section, so your request to "move the post" was removed as it would be confusing with the post now in the correct location...

[Kamikazee]

I absolutely LOVE fresh ceviche prepared properly. Also you can add some diced shrimp into the mix or even make an all-shrimp ceviche for a little variety (or if you don't like fish or don't have any suitably fresh fish available). Great recipie, thanks!