For a Hot Summer Day
I got on an e'mail list when relatives owned a tackle shop in Maine. This just came through this morning. It got my mouth watering.
Saco Bay Tackle Striper Ceviche
Flavors of the ceviche will depend on the combination of citrus fruits you use,and also other ingredients used in the marinade.The marinade juice could be lemon,lime,or sour orange,or a combination of two,or even all three juices......I like a combo of lemon and lime.The acid in the fruit juice and the action of salt called for in the recipe, not only "cook" the fish but prevent the growth of micro-organisms in the fish,softening the fibers as it marinates. I like to add hot peppers,green peppers,garlic ,and onion to add body.
I like to serve my ceviche in a fancy bowl.....grilled pita bread,or buttered saltine crackers are a great side.......Don't forget the ice cold Heineken Light,or Shipyard Summer Ale to wash it down.
Here is the version I like best,and trust me I have tried quite a few...
2Lbs. of striper fillets.
2 cups lemon juice.
1/4 cup soy sauce.
1/2 cup thinly sliced onion.
1/4 teaspoon ground white pepper.
1 teaspoon course sea salt.
Remove the skin from your striped bass fillets and slice them 1/8 inch thick.Mix the other ingredients and pour over the fillets that have been placed in a glass bowl .....Let it marinate overnight.......
I've had some mexican style ceviche that I really liked (spanish mac)
will try with striper, sounds great
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