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Trout Ceviche

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Trout Ceviche

Postby maverick » Wed Apr 08, 2009 6:41 pm

For those of you how have not tried this or even heard of Ceviche let me
introduce you to a no-cook method of preparing your trout.
Ceviche is almost like a fruit cocktail in which the acid from the citrus juice
cooks the fish.
For the citrus lemon, lime juice are the most often used, but you can use
these in conjunction with pineapple, orange, or even pomegranate juice.
Zest from the citrus citrus add a lot flavor.
Chilies like jalapeno, serrano, and habanero for the more adventurous can be
used.
Tequila is also used in some recipes.
Onions, red onions, garlic, or scallions can be used in any combo.
Cilantro is the main herb use, but parsley can also be used.
Bell peppers, fennel, tomatoes, and avocado can also be used.
Carrots, pineapples, and mango nectar to name a few, can also be used.
Of coarse coarse salt is used in most recipes, and olive oil in some.
You can us the exotic additions of ginger, fish sauce, sambal oelek, and
hoisin sauce to give it an asian twist.
In most cases you combine the zest and juice, onions, peppers or /and other
vegetables, tequila if using, and olive oil, stir mixing well.
Season the fish with salt let sit at room temp for 5 minutes.
Then add fish to our ceviche base and stir, making sure to completely cover fish
with liquid.
This can all be done in a zip lock bag, and keep cool in a stream or snow.
Cover a let sit 2 hrs or longer, stirring occasionally, then devour.
Last edited by maverick on Wed Apr 08, 2009 7:08 pm, edited 1 time in total.



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Re: Trout Ceviche

Postby rlown » Wed Apr 08, 2009 6:50 pm

Maverick, Thanks for posting this.

Most Ceviche is made with easily boned fish. With your cooking background, would it be possible to kinda "cook" the trout in the acid/salt mix first and then recombine it with the other ingredients after one can pull the filet from the bones?

Russ
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Re: Trout Ceviche

Postby maverick » Wed Apr 08, 2009 7:07 pm

The easiest method is just cleaning and filleting the trout, and then
cutting into 1" cubes.
You can salt and place into acid mix first, and then add it too the
ceviche base if you want too.
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Re: Trout Ceviche

Postby copeg » Wed Apr 08, 2009 7:18 pm

Thanks for posting Maverick. Honestly never thought of having trout ceviche until recently. Although last time I had ceviche was in Mexico...and I'll leave it at that :puke: :D
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Re: Trout Ceviche

Postby rlown » Wed Apr 08, 2009 9:27 pm

ok,

So, i'm trying to rationalize what i'm actually hiking in (veggie wise) for this. I'm thinking:

Cilantro
4 limes
Salt
1 Tomato
1 Red onion
1 head of garlic (i can use the rest i dont use here)
2 jalapenos (i'm not gonna risk the habanero)
1 Mango or other sweet part to the mix
1 bell pepper (probably red)

Maverick, would this be the basics for a trout ceviche?

My thought was to clean the trout, put them in the lime juice salt mixture for a few hours (unless a bear found them first,) then pull the bones out per classic after cooking style for a trout, and then back in the bag with some garlic and spices for another hour, and then make the salsa to serve with the trout.

Again, i dont like bones in my dinner.

Russ
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