ceveche

[James Herman]

I soaked the fish in lime for 8 hrs at room temp not fridge.

Have I ruined it?

[Chico]

It's been a while since I tried making ceviche, can someone please refresh my memory?

[manintheboat]

I am not sure, but, just to be safe, you should marinade in the fridge or cooler. 8 hours at room temperature is an awful long time. The fish takes a long time to cure.


A good short-cut I have heard of is lightly poaching the fish before putting it in the lime marinade. Bring a gallon or so of water to boil with salt to taste and a little vinegar. Take off of the heat and add the diced up fish. You really should not leave it in there for more than a minute. The fish should not be fully cooked, but the outside will be a little firm. Then put in a bowl with fresh squeezed lime juice. Be sure to add copped chiles, cilantro, onion and tomato to your marinade as well. You should be good to go in about 4 to 6 hours in the fridge.

I have done ceviche the old fashioned way and it has taken at least 12 hours in the fridge for the fish to be properly cured.

[CaptDoug]

I have always soaked it in the fridge, I don't believe I would want to eat it after 8 hours at room temp, unless your house was real cold. LOL!

[CoastalOutfitters]

chop up fresh boneless filets very fine ,about the size of a green pea

squeeze 8-10 fresh mex./key limes over fish in a glass or stainless bowl
limes avail at Fiesta

add coarse black pepper, crushed fresh garlic, chopped fresh cilantro, chopped roma tomato (squeeze out juice) , chopped seeded fresh jalapeno

we usually add a little olive oil to the mix right before serving.

make up everything ahead of time and store in a freezer gallon ziplock

add fresh fish at the dock and chill for an hour or so , tumble as needed, ready in 2 hours

chips or saltines

[James Herman]

I think I will try the shortcut. I posted part of that one at BackWaterHawgs.com. Soon as I prepare a batch I will post the results.
thanks and take care.