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 Trout Ceviche Recipe help
#6366010
07/05/11 05:26 PM
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Joined: Feb 2007
Posts: 6,080
David D.
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Just got back from Baffin for the 4th and braught home some trout. A buddy of mine back in college used to make ceviche and I loved it. Can anybody give me a simple recipe for making it. Thanks.
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Re: Trout Ceviche Recipe help
[Re: David D.]
#6366656
07/05/11 08:32 PM
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Joined: Jul 2002
Posts: 508
Walleye
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It's simple...here you go:
1. Chop fish into 1/4" cubes.
2. Chop white onion, roma tomatoes (has to be Romas) and a little cilantro. You need roughly equal volumes of fish and this mixture, so say a half-cup of chopped fish with a half cup of this (essentially pico de gallo) mixture.
3. Mix fish, onion, tomato and cilantro in tupperware container and sprinkle some Tony Cachere's to taste onto the mixture and then cover the entire mixture with freshly squeezed lime juice. Use quite a bit of lime juice- maybe the juice from two full limes for every cup of the mixture.
4. Let sit for about four hours in the lime juice, mixing gently with a spoon a couple times during the process.
That's it. I like to mix a little fresh shrimp into the mixture with speckled trout. I have also used african pompano, snapper and spanish mackerel and they have all turned out great. Crack open some cold ones and enjoy it on crackers.
-Pat
Last edited by Walleye; 07/05/11 08:36 PM.
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Re: Trout Ceviche Recipe help
[Re: Walleye]
#6366760
07/05/11 08:57 PM
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Joined: Jun 2011
Posts: 6,655
BrandoA
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Re: Trout Ceviche Recipe help
[Re: BrandoA]
#6367150
07/05/11 10:18 PM
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Joined: Feb 2007
Posts: 6,080
David D.
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Thanks Pat! How many onions and tomatoes will i need for 6 trout?
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Re: Trout Ceviche Recipe help
[Re: David D.]
#6367388
07/05/11 11:24 PM
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Joined: Jul 2002
Posts: 508
Walleye
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For 6 medium trout I'd use about four medium onions and twelve to fifteen roma tomatoes plus about one full bunch of cilantro.
You're going to need about a dozen limes for this. Try to keep the fresh lime juice off of your skin if you can help it. Latex gloves work great for this.
Let me know how you liked it...bon appetit!
-Pat
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Re: Trout Ceviche Recipe help
[Re: Walleye]
#6370184
07/06/11 06:31 PM
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Joined: Jun 2011
Posts: 6,655
BrandoA
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Will this work for striper and other fish?
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Re: Trout Ceviche Recipe help
[Re: BrandoA]
#6370557
07/06/11 08:06 PM
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Joined: May 2010
Posts: 3,067
bill oxner
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This is simple. Slice the trout thin, put it in a bag with salt, lime juice from a bottle, and a sliced onion. Leave it on the counter overnight. Drain into a colander, then put it in a bowl with store bought salsa, and cilantro. You can put it in the frig ranther than on the counter, but that takes up to 2 days for it to cook all the way through.
You can add a little panache, by throwing some cooked shrimp in there.
Last edited by bill oxner; 07/06/11 08:07 PM.
![[Linked Image]](https://texasfishingforum.com/forums/pics/userpics/2019/03/full-18300-5063-edited_image_zpss7gdadxl.png) The birds and the guides follow mr out
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Re: Trout Ceviche Recipe help
[Re: bill oxner]
#6373891
07/07/11 05:19 PM
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Joined: Mar 2008
Posts: 34,575
cocodrie
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take some foil, shiny side up, slice trout thin, like 1/4" thick but long strips and lay out on foil. squeeze lime and a bit or orange juice all over the trout and splash cholula sauce all over. let it bake in the sun next to the pool for about 30-45 minutes, moving it around and flip it over, when the fish looks cooked, then go to town. very simple, fresh, spicy, it just hits the spot. (excellent to do with fresh fish on the boat... so i heard)
or more traditional:
dice a bunch of tomato, an onion, an jalapeno, chop a bit of cilantro, shrimp, and trout, add a small can of sliced black or green olives, and squeeze a bunch of limes in there. let sit for about 8 hours and eat with tortilla chips. i don't add any salt or pepper, the chips usually have enough salt on them. sorry i don't know the exact measurements.
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Re: Trout Ceviche Recipe help
[Re: cocodrie]
#6376487
07/08/11 05:37 AM
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Joined: Jul 2002
Posts: 508
Walleye
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BrandoA- I think it would work for most fish, but I have only tried it with the ones I listed above.
I would not try it with fish that has been frozen- the key is having nice fresh fish.
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Re: Trout Ceviche Recipe help
[Re: Walleye]
#6377064
07/08/11 02:22 PM
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Joined: Jun 2011
Posts: 6,655
BrandoA
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Thanks. I have tried this one time and it was very good.
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Re: Trout Ceviche Recipe help
[Re: BrandoA]
#6378940
07/08/11 09:38 PM
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Joined: May 2010
Posts: 3,067
bill oxner
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I've made it with 5 pound class trout headed and frozen whole. It turned out fine.
The birds and the guides follow mr out
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Re: Trout Ceviche Recipe help
[Re: bill oxner]
#6379248
07/08/11 11:20 PM
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Joined: Mar 2008
Posts: 34,575
cocodrie
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i would not use raw freshwater fish (although plenty of people do  ). if you cube and cook the freshwater fish to "done" temperature, then you kill all the parasites, and the plus side is, it doesn't have to marinate that long if you cook it. I've done bass by cubing the fillets, dropping them in boiling water full of lime juice and seasoning for maybe 45 seconds max, removing, straining quickly, and placing in a cold bowl of ceviche mixture to stop the cooking process. chill for a couple hours and its done. and nothing is wrong with frozen fish, i do it all the time with frozen trout, fresh is just that much better though!
Last edited by cocodrie; 07/08/11 11:20 PM.
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Re: Trout Ceviche Recipe help
[Re: cocodrie]
#6388789
07/12/11 12:51 AM
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Joined: Jul 2002
Posts: 508
Walleye
Pro Angler
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Posts: 508 |
I stand corrected on the frozen fish. I converted six fresh trout to ceviche myself last week and it turned out great. Now I'll give it a shot on frozen fish some time.
-Pat
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Re: Trout Ceviche Recipe help
[Re: Walleye]
#6389298
07/12/11 02:53 AM
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Joined: Oct 2003
Posts: 8,360
skeeter22
TFF Celebrity
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It's simple...here you go:
1. Chop fish into 1/4" cubes.
2. Chop white onion, roma tomatoes (has to be Romas) and a little cilantro. You need roughly equal volumes of fish and this mixture, so say a half-cup of chopped fish with a half cup of this (essentially pico de gallo) mixture.
3. Mix fish, onion, tomato and cilantro in tupperware container and sprinkle some Tony Cachere's to taste onto the mixture and then cover the entire mixture with freshly squeezed lime juice. Use quite a bit of lime juice- maybe the juice from two full limes for every cup of the mixture.
4. Let sit for about four hours in the lime juice, mixing gently with a spoon a couple times during the process.
That's it. I like to mix a little fresh shrimp into the mixture with speckled trout. I have also used african pompano, snapper and spanish mackerel and they have all turned out great. Crack open some cold ones and enjoy it on crackers.
-Pat I also like to add serrano pepper and either peach or mango cubes to give it a sweet and hot taste.
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