Easy Easy Ceviche

mmm-yoso!!! is about food.  The handful of us who write on this blog enjoy eating.  We also enjoy cooking.  Today, Cathy is 'cooking'.

Hi.  We have had some hot days lately and I just do not feel like turning on the stove inside or even cooking on the grill outdoors.  In this kind of weather, I also seem to have cravings for ceviche, but don't want to drive and look for a restaurant. I know I can cook, and this is one of my 'usual' lazy day recipes. Last week, I showed you the two pounds of whitefish fillets I got for $12 from Catalina Offshore and two meals  I had made from one fillet. Here's another meal (and snacks) I made from one whole fillet.
I took one whole fillet (so about 2/3 of a pound) and chopped into bite size pieces.
Then I squeezed the juice from six limes (from my backyard, hence the imperfectness)  (limes are also on sale, 10 for $1 at most grocers right now) into the bowl with the chopped fish, covering the fish.
I put the whole bowl into the refrigerator for at least four hours (you can let it go overnight).
Drain out the lime juice (don't rinse). See how the fish is all cooked? Chop tomatoes, cilantro,  some onion, one garlic clove and add about one Tablespoon of extra virgin olive oil. Mix. Taste, if you need salt and/or pepper, add it and mix again. 
It is ready to eat. You could chill it before eating or chill any leftovers...
I eat it with whole grain Saltines and sometimes add some hot sauce. 

You can make it with raw shrimp also.  Cut the shrimp and tomatoes and onions into similar size pieces. 

Cathy's Simple Ceviche

You don't have to measure; use what you have.  For this recipe I used:

2/3 lb raw seafood, chopped, cover with juice from 6 limes (enough juice to cover the chopped seafood). Put to chill in refrigerator at least four hours.

Drain the seafood (do not rinse). Add:

Four Italian plum tomatoes (chopped), 1/3 bunch of cilantro (chopped), one thick slice of red onion (chopped), one garlic clove (minced) and two Tbs Extra Virgin Olive oil.  

Add salt and pepper to taste.  Ready to eat or can be chilled and consumed later.

Serve with Saltines and hot sauce....and a cold beverage.

I hope it cools down soon!  Have a fun weekend!

Comments

[caninecologne]

hi cathy - i love it - recipes where you don't have to "cook" anything! i want to try this with shrimp this weekend! :)

[Dennis]

Hi Cathy, I have a lime tree in my backyard too! They're awesome and fruit year round.. Never thought of making ceviche with it though. Thanks for the inspiration! :)

[Carol]

Hey Cathy! Great recipe. I still have some yellowtail left so I think I'm going to make this today. It's suppose to stay hot at least through mid next week.

[Cathy]

That sounds really good, CC. I'm ready to make another batch today also.
Limeade. Limeade with mint. Iced tea with limes. Cooking base...so much you can do with limes, Dennis.
It is cooler in Santee this morning than any day last week, Carol...but ceviche is definitely a craving lately.

[Carol]

Hey Cathy, made this last night as an appetizer and it was really good. I had some yellowtail and ahi so I combined the two. It was good together since it provide a bit of contrast.

[sawyer]

thanks for another $5 friday! lovin the ceviche although i've never made it before. you make it look so easy though that i'll be givin this a try soon...i love that stuff. i may have to follow carol's example and mix it up!

[Cathy]

I can't believe I never thought to combine different seafoods when I make ceviche, Carol...considering my constant mantra of 'there are no rules'.
Try making it Sawyer, it really is easy, except the chopping part. In this heat, I really crave ceviche and cocteles. Of course, I also crave those items when there is no heat...

[yummyyummie]

Thank you!!!! I LOVE ceviche :)

[Cathy]

You're welcome, YY! I love seafood and these hot days make me lazy to want to cook much.

[[email protected] blooming tea]

Oh my... this is mouthwatering... I love ceviche but yours is a bit different from what i use to, for sure I'm gonna follow this recipe, thanks a lot for sharing this here. :)