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hombre66
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Posts: 281
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AK.. Never thought about vinegar. Gonna ad it to my next batch of rock cod ceviche.
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SuperScrappy
Newbie
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I use rice wine vinegar sometime with my cevechi. It has a little sweetness to it and it balances out the flavor. Bonito works great but personally
like it better for machaca
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Sweetwater
Senior Nomad
Posts: 915
Registered: 11-26-2010
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Mood: chilly today hot tomale
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Mmmmmmm, ceviche at Yolanda's.......
Everbody\'s preachin\' at me that we all wanna git to heaven, trouble is, nobody wants to die to git there.-BB King
Reality is what does not go away when you stop believing in it. -Philip K Dick
Nothing is worse than active ignorance. Johann Wolfgang von Goethe(1749-1832, German writer, artist and politician)
When choosing between two evils, I always like to try the one I\'ve never tried before. - Mae West
Experience is what keeps a man who makes the same mistake twice from admitting it the third time around.
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hombre66
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Mouthwatering photo. Would you care for a little hot sauce with your ceviche?
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Cancamo
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Skipjack, (barilette) have three to four distinct black spots under their gill plate.
Bonito have small teeth.
Neither to be confused with Barilette Blanco, a white skipjack caught in good numbers around here last year, similar to bonito in flavor, good for
sashimi.
Never "cooked" ceviche in lime juice more than 30 minutes, (often less), just long enough to turn white. No need longer than that, just stir it a few
times, and completely drain all the juice out, then add chile, onion, tomatoe, cilantro.....mango as well if available, pineapple...
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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Just watch Andrew Zimmer eating tuna eyeball ceviche on Hawaii episode of Bizzar food Destinations. Yuuk
Bob Durrell
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Hook
Elite Nomad
Posts: 9010
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Location: Sonora
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I really think cumin is a mandatory ingredient in ceviche. Sets off the ever-present acidity of lime/vinegar and peppers, nicely, in combination with
salt. Also goes good with chucks of avocado that I put in most all of my ceviche. You just need to add the avo at the very end, so it doesnt end up
all smushed.
Also prefer red onion over white and like the flavor of jalapeno over serrano.
I'm kind of a medium chunk guy; I always shoot for chunks about 1/4-3/8".
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woody with a view
PITA Nomad
Posts: 15939
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Location: Looking at the Coronado Islands
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For a nice change of pace look up a recipe for Peruvian ceviche with corn and sweet potato wheels to sop up the lime juice.
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Martyman
Super Nomad
Posts: 1904
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Went to Peru in January. Some of the restaurants had 5-8 different ceviches on the menu. Yum!
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bajaric
Senior Nomad
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For Bonito another option is to wrap it in bacon and bake it, but you have to like seafood
a lot
Must say Mackerel is good if consumed immediately out of clean waters but to keep it on topic who else has some good ceviche
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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I buy it fresh made daily at the la playa fish market 6th st tijuana. I've made it all different ways but like theirs the best! always pick some up
when buying smoked tuna, delicious. 
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weebray
Super Nomad
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Location: La Paz
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I like to cut bonito or skipjack in to small pieces.............and use it for bait.
Every beautiful beach in the world needs a few condo towers - NOT.
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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www.foodnetwork.com › Recipes & How-Tos
Bob Durrell
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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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we cut the cooked corn and sweet potato into 1-2" wheels. the rest looks right!
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mtgoat666
Select Nomad
Posts: 18380
Registered: 9-16-2006
Location: San Diego
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Mood: Hot n spicy
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In Baja the Trigger fish or scallop makes the best ceviche. Just telling the truth!
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