Ceviche
Here is a recipe from my good friend Philip Breaux of Lake Charles
Use any firm white fish..grouper, cobia, snapper, wahoo, mako shark or tripletail. Cut into small bits about ½” x ½” and immerse in the following mixture in a large bowl. Cover and refrigerate 24 hours. The citrus juice will “cook” the fish. Best served on crackers with a cold beer.
About 2 pounds sliced fish cubes
Fresh lime or lemon juice from 4-6 lemons/limes
½ cup chopped onion
½ cup diced bell pepper
½ bunch of chopped cilantro
1/4 cup seeded and chopped jalapeno pepper
1/4 cup minced garlic
2 tbsp light soy sauce
2 tbsp Tabasco sauce
The first time I ever had ceviche was in a pool hall on Roatan Island in Honduras. It was a conch ceviche with habanero peppers. It was incredible. There for you may want to substitute Melinda’s habanero pepper sauce for the tabasco in Philip’s recipe.
Tags: ceviche, chopped cilantro, chopped onion, citrus juice, cobia, cold beer, diced bell pepper, fish cubes, grouper, jalapeno pepper, lake charles, lemon juice, lime juice, mako shark, minced garlic, snapper, soy sauce, tabasco, tripletail, wahoo, white fish
