Used this recipe on Tuna and Wahoo last year frequently.....
1-1/12 lbs of Fresh Tuna or Wahoo cut into small pieces
Bunch of fresh Cilantro
Romaine Hearts
2 - Red Chiles seeded and finely chopped, (I've also used jalopeneos and a sweet red bell pepper combined)
Dressing:
2 limes, zested and juiced
Equal amounts of olive oil to lime juice
Fresh Ginger grated about 2 tablespoons or so...
teaspoon of sesame oil
2 tablespoons of soy sauce
Chop Cilantro and toss with cut up fish. Mix dressing in jar and pour over fish, toss peppers in and mix. I let it sit in the frig for a few minutes cooking while I clean the kitchen up and drink beer.....then make little boats out of the romaine hearts and fill with ceviche and eat....
You can put it over spring mix or on a sheet of nori and rolled up and it also goes well with the flavors....and a cold corona...
Timmy, since you won't step up to bat, I'll stick in da box...
I'm resurrecting this one from the past.
Timmy mixed up something very similar only he added some orange juice to the mixture and used swordfish....more liquid than this recipe calls for but added a nice flavor to it. I'll be splashing the meat with a little OJ in the future.
It was awesome, the fish had the texture of cubed chicken, very solid, did not break down and he had it marinating overnight. We ate it for breakfast the next day. It had been about 6 months since I indulged in some ceviche and forgot how good it was. First time eating ceviche with swordfish and it was very tasty indeed!
Keep your fillets and knives clean and it eat while it's fresh mon......
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