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Trumpeter Ceviche
I’ve always been hesitant about making ceviche; do I need sushi grade fish?  Does it really “cook”?  Am I going to die?  The answer to all three questions: No.  Just get really, really fresh fish, thick enough that it won’t melt in the marinade, and read this forum post to get a bit more information on it.  I’m not an expert, but it made me feel comfortable enough to give it a try.
Ingredients:
500g fresh fish (trumpeter, snapper, or other heavier fish), cut in 1cm cubes
1 red pepper, cut in 1 cm cubes
1 onion, shaved
Zest of 1 orange
1 cup of orange juice
Juice of about 6-7 lemons and limes (leaning more towards limes in numbers)
1 red chili, chopped finely
1 garlic clove, chopped finely
1 cup chopped cilantro
Salt, to taste
Mix the ingredients and made sure everything is submerged in liquid.  Let marinate, covered, in the refrigerator for about 3 hours.  Served here with red cabbage and tomatoes.  As a note, I kept the leftovers and for lunch the next day, strained the juices and sauteed for a minute to make some quick tacos.

Trumpeter Ceviche

I’ve always been hesitant about making ceviche; do I need sushi grade fish?  Does it really “cook”?  Am I going to die?  The answer to all three questions: No.  Just get really, really fresh fish, thick enough that it won’t melt in the marinade, and read this forum post to get a bit more information on it.  I’m not an expert, but it made me feel comfortable enough to give it a try.

Ingredients:

  • 500g fresh fish (trumpeter, snapper, or other heavier fish), cut in 1cm cubes
  • 1 red pepper, cut in 1 cm cubes
  • 1 onion, shaved
  • Zest of 1 orange
  • 1 cup of orange juice
  • Juice of about 6-7 lemons and limes (leaning more towards limes in numbers)
  • 1 red chili, chopped finely
  • 1 garlic clove, chopped finely
  • 1 cup chopped cilantro
  • Salt, to taste

Mix the ingredients and made sure everything is submerged in liquid.  Let marinate, covered, in the refrigerator for about 3 hours.  Served here with red cabbage and tomatoes.  As a note, I kept the leftovers and for lunch the next day, strained the juices and sauteed for a minute to make some quick tacos.

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