Fly Fishing Forum - Reply to Topic
Fitness & Favorite Recipes Good living through good cooking

Thread: Ceviche Reply to Thread
Post Icons
You may choose an icon for your message from the following list:

Register Now

In order to be able to post messages on the Fly Fishing Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
Home Waters
Your home waters
Current Favorite Fly
If you only had one... (change anytime)


Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.

Additional Options
Miscellaneous Options
Rate Thread
If you like, you can add a score for this thread.

Topic Review (Newest First)
09-28-2001 01:43 PM
juro Spanish macs are awesome eating. I've had them sushi style and grilled, both delicious but the sushi was incredible. I'll have to try this recipe too.
09-28-2001 01:34 PM
Hawkeye I tried this recently with a frozen filet. I just shaved the fillet into the lime juice. GREAT STUFF!
07-10-2001 03:22 PM
Fishinimpossible I guess you can tell where my mind has been today. I had some down in Cabo San Lucas in April. The stuff is incredible as a dip with nachos or in a taco.
07-10-2001 12:24 PM
juro We'll have to try this at the boneclave... plenty of spanish macks!
07-10-2001 12:20 PM

--NO Cooking--Bring the ingredients on your boat next time and just add the fish!!!

Fillet 1 Sierra (also called Spanish) mackerel leaving the skin on. You can use any fish, but I find the soft delicate flesh of the Sierra to be the best. Take a fork and while holding on to the skin with one hand and scrape the meat off the fillet into a bowl ? mashing it as you scrape it off. Throw away the skin.

Take 4 to 6 key limes and squeeze the juice over the fish. Mix it well and place the mixture in the sun for 10 to 15 minutes. The combination of sun and acid from the limes will 3cook2 the flesh. When the flesh turns white, add the following:

1/2 finely chopped medium onion.

1 finely chopped medium tomato.

1 finely chopped carrot.

Chop up a few strands of fresh cilantro.

1 to 2 Serrano chili finely chopped.

Add 3 T. of your favorite salsa to taste.

A few chips and ice cold beer and it doesn't get any better.

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT -5. The time now is 08:00 AM.

vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
Copyright (All Rights Reserved)