Another Ceviche Thread

[Glenn W]

While in Costa Rica last week we learned a few new things about a great summer time treat:

First, as you know a little cilantro goes a long way and some don't even care for this spice. Oregeno works fine for a different taste or change of pace.

Second, and best new trick---- the cevichi can get a little too acidic by the second day (assuming there are left overs). Simply drain the juice in the bag the second day and replace with Ginger ale. The Ginger ale sweetens the sourness withhout taking away all the good twang.

Add some salt to the mix to cut the twang if too heavy.

Although I haven't tried the following, it does sound good.---- Just before serving (or serve over top), add some sliced avacado to the mix.


Damn, I love this stuff!!!!

[Squidnation]

Damn - that may be the best tip I have read here in quite a while.

thanks glenn -

[pitch bait]

I had mako ceviche once it was good. Amazing that it cooks on its own.

[Glenn W]

Bill, how about posting up your recipe again--- I swear it's the best I've ever had.

[hunt4fish]

Bill, how about posting up your recipe again--- I swear it's the best I've ever had.

I 2nd that cause I missed it..

[flatbottom]

thanks glenn. I will try the ginger ale.

[whowantstoknow]

.....the ginger ale sounds like a good trick..never tried it.

i always just drained it..then again it never last that long around when i make it...im gonna try the ginger ale this season though.

shrimp and scallops make a good substitute for the mahi too

[Squidnation]

Bill, how about posting up your recipe again--- I swear it's the best I've ever had.

I will post it up tomorrow. I need about 5 vodka tonics to remember it, and 4 more to make it, and 3 more to make it right