High Sierra Topix

For those of you how have not tried this or even heard of Ceviche let meintroduce 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 the 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.

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

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.

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

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

Resurrecting this thread in the hopes of getting a little help. Not Sierra, but I'm going to do some surf fishing while backpacking out in the Channel Islands. Would it be possible to make the leche de tigre (the 'ceviche 'mix) the night before, throw it in a nalgene and then use a day or two later?

Or am I better off hauling in a good knife and cutting baord and doing all the veggies fresh?

You can chop the vegetables ahead of time, keeping them in a separate ziplock bags, but don't mix in the acid components (lime, lemon, or other), keep it separate until you are ready to add the fish.

That makes a lot of sense. Many thanks Maverick!

Way back when, I used to make some killer Abalone ceviche.

gtw_smooth_ambler wrote: ↑Tue Oct 20, 2020 11:11 am Resurrecting this thread in the hopes of getting a little help. Not Sierra, but I'm going to do some surf fishing while backpacking out in the Channel Islands. Would it be possible to make the leche de tigre (the 'ceviche 'mix) the night before, throw it in a nalgene and then use a day or two later?

Or am I better off hauling in a good knife and cutting baord and doing all the veggies fresh?

If you want to see some catch-and-eat cerviche videos with saltwater fish caught along the California Coast (don't recall that he's done one with trout, but he may have) check out Taku of Outdoor Chef's Life on YouTube. I haven't tried this myself but watching any of his videos makes me hungry.