Ceviche help

[WhiteySlayer]

I made some ceviche with snapper, shrimp and scallops tonight. It soaked in lemon juice with a little red wine vinegar for about an hour and a half in the fridge and the snapper or shrimp never fully cooked and Im not sure why. I mixed it in with the tomatoes, onion, cilantro, limes, and 1 orange anyway and it was extremely acidic even after it was strained. I put some sugar in it to weaken the acid a bit which helped a lot but I'm wondering why the fish and shrimp never cooked. Any help with this would be highly appreciated. I'm thinking I should've used a firmer meat like mahi or wahoo instead of snapper.

[Glenn W]

I'm no ceviche expert but have noticed some fish "cooks" faster than others. My favorites are Wahoo and Black Sea Bass--- they seem to do fine. Cut the meat in tiny cubes though. I've never heard of adding vinegar, but but I guess it's pleanty acidic.--- From what I found doing a Google, it's about the same as Lemon or Lime juice. Might try leaving it out on the counter for half an hour or so before putting in the frig. I love vinegar, but it doesn't seem right with this dish. If the batch is too acidic when done, instead of adding sugar, try adding Ginger Ale ( not diet), it asks as a buffer and adds a nice flaver to the civeche.

[marlingirl17]

Whiteyslayer,

Just go grill your fish you dumbas$!!

[WhiteySlayer]

I'm no ceviche expert but have noticed some fish "cooks" faster than others. My favorites are Wahoo and Black Sea Bass--- they seem to do fine. Cut the meat in tiny cubes though. I've never heard of adding vinegar, but but I guess it's pleanty acidic.--- From what I found doing a Google, it's about the same as Lemon or Lime juice. Might try leaving it out on the counter for half an hour or so before putting in the frig. I love vinegar, but it doesn't seem right with this dish. If the batch is too acidic when done, instead of adding sugar, try adding Ginger Ale ( not diet), it asks as a buffer and adds a nice flaver to the civeche.

Thanks for the help! I'm gunna try making it again this weekend when I get some fresh dolphin or wahoo. I would've thought leaving it out for awhile would not be good but thinking about it, it probably opens the grain and pores in the fish more than when cold. I never thought of ginger ale, I guess its just like coke with battery acid when it neutralizes it. Thanks

[Robja]

Sounds like the portions of fish and shrimp were too large. Depending on the size of the shrimp I usually cut them in half or thirds and cube the fish in about 1/2 in squares and put them in the freshly squezzed lime juice. I let them cook in that while i prepare the rest of the ingredients. Once the rest of the stuff is ready I add it to the fish/shhrimp in lime juice and put in the frig.

I posted a thread in this section with pictures on how I make mine. Also if you add some fresh pineapple cubes to the mix it will sweeten it up some.

[Squidnation]

Cut the fish smaller. tiny cubes like diced ham

don't use vinagar.

worstershire, v8, limes (not lemons) for a tart ceviche

substitute the V8 with orangejuice for a sweeter ceviche

cook the fish in that suace of a little while.

Most resturants steam the shrimp first and then add it. if you don't want to do that then you need to cut the shrimp into tiny pieces like the snapper.

add your favorite vegatables like, tomatos, garlic, plenty of celantro green and jalapeno peppers if you like it spicey

[Agitated88]

Cut the fish smaller. tiny cubes like diced ham don't use vinagar. worstershire, v8, limes (not lemons) for a tart ceviche substitute the V8 with orangejuice for a sweeter ceviche cook the fish in that suace of a little while.
Most resturants steam the shrimp first and then add it. if you don't want to do that then you need to cut the shrimp into tiny pieces like the snapper.
add your favorite vegatables like, tomatos, garlic, plenty of celantro green and jalapeno peppers if you like it spicey

My two cents...1. No more food threads until after lunch, I've knawled my #2 pencil down to a #.005 and my keyboard is shorting out because of all my drool. Last thing, Squid, "like handing out snickers at the Oprah Winfrey show"...that is some funny $hit!!!

[WhiteySlayer]

Thanks for the help! I had it all pretty small but I'll make it smaller and see how that works. Squidnation, I'm gunna try your recipe next with the v8 in it, looks very good. Ill try some pineapple in it too, thanks.

[Bert Rodgers]

I have never been confidenent that shrimp(especially farm raised) is ceviche material. I feel the same about any fish that comes from the Bay or other not so clean areas. Not worth the chance IMO. Understand that the while citric acid does break down the protiens in the seafood it doesn't actually cook it.

That said my mix for ceviche is 2 parts lime juice, 1 part pineapple juice , a little olive oil and Chalula brand hot sauce to taste.


Bert

[xxxfishingteam]

Definitely no vinegar and instead of Lemon they use Limes. Add a little minced garlic puree it in a blender to make it even tastier.