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redhilltown
Super Nomad
Posts: 1130
Registered: 1-24-2009
Location: Long Beach, CA
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Baja style Bonito ceviche
I guess I could google it but trust Nomads a bit more! The pate style of Bonito (a) ceviche that I have had a few times in Baja...is it just cut and
"mushed" with a fork? Would love to hear some ideas.
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bajagrouper
Senior Nomad
Posts: 964
Registered: 8-28-2003
Location: Rincon de Guayabitos, Nayarit, Mexico
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Mood: happy and retired
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I have never used a fish from the mackerel family for ceviche, only firm white meat fish, best I ever had was a Golden Cabrilla in Loreto many years
ago........
Over here on the mainland we have lots of Dorado for ceviche...........
I hear the whales song
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DavidT
Nomad
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Registered: 4-9-2005
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In Deborah Schneider's book "Baja Cooking on the Edge" she writes about ceviche being coarse ground through a meat grinder. With tuna or generic white
fish used in Ensenada and mackerel often used in Cabo.
David
Not one shred of evidence supports the notion that life is serious.
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redhilltown
Super Nomad
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Location: Long Beach, CA
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I have had Sierra and Bonito in Baja both prepared in a more pate style than the chunk style typical of ceviche (like trigger.......yuuuum!). Was
just wondering if they use the lime first and then "reduce it" or if they cut it up finely and then use the lime. It is dynamite no matter what they
do.
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bajabuddha
Banned
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Mood: Always cranky unless medicated
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Sierra makes excellent ceviche, and I believe it's in the Mackerel family. It's a delicate fish, needs bled/chilled immediately after caught; the
meat can go to mush in a hurry if not cared for.
Regardless of the species, I like my fish finely diced; I don't 'rice' it in a grinder, and I've had large chunk ceviche from many fish, and didn't
care for it as much as finely chopped; same with the pico de gallo salsa I mix it with, all finely diced. I try not to overload it with too much
veggies OR lime, you can over-do any of the above... even just limed fish is tasty. Minimum hour to two hour sit-time in the lime juice and the fish
turns opaque and looks 'cooked', and off to the races! I serve mine either on a Ritz (everything sits better on a Ritz) or a tostada shell or totopo
with Mexican mayonesa. On the side for those that want an ole-pa-zing is a bottle of Cholula, Tapatio, and Sriracha for your sniffling enjoyment.
Even plain old sand bass is totally fine for carne.
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
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Bob53
Senior Nomad
Posts: 661
Registered: 2-24-2014
Location: Fallbrook, CA & Bahia de los Angeles
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I like using triggerfish that has been chopped into rather small pieces. Scallops are great too.
The bitterness of poor quality remains long after the sweetness of low price is forgotten.
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MitchMan
Super Nomad
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Registered: 3-9-2009
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I used to think that bonito was just another type of mackerel until I was on a party boat out of Dana Point on weekend skippered by a young guy who
was a full time policeman.
He kept saying over the loud speaker that bonito were biting and that bonito was really good eating. Well, I have tried it before and was like trying
to eat cooked mackerel...not edible in my view, bitter dark meat with a wet balsa wood texture.
When we started catching bonito left and right, the skipper came out, got a few freshly caught, immediately bled and fileted bonito and headed toward
the galley. He came back after about 10 minutes or less with a Tupperware full of little chunks of butter and garlic seasoned and sautéed bonito.
It was delicious! It was very white meat, soft texture and taste similar to a cross between halibut and flounder, actually a bit flakey. Unbelievable
and forever changed my mind about bonito. But, it must be bled and gutted immediately after catching.
Side note: went panga fishing out of Los Muertos last Wednesday and had the skipper bleed and gut all the Dorado I caught immediately after gaffing
and putting the fish on board. Also, I brought plenty of ice to put over the catch; also a must. Further, when he fileted the fish back on shore, I
had him put the fresh cut filet immediately into a zip lock freezer bag and NOT rinse the filet in sea water at all...just straight from the carcass
into the freezer bag. The skipper was amazed at how white the meat was.
When I got home and further trimmed and wrapped the filets, the fish meat was very white. For the next two days I had Dorado filet meat for breakfast
and for dinner and it was absolutely delicious with that perfect Mahi Mahi texture and soft and delicately musty unique flavor...better than ever
before. It was flakey.
Moral of the story is that if you do not immediately bleed the fish and put under adequate ice when you are out on the water, your fish meat will
suffer big time and the difference in flavor and texture will be like night and day.
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woody with a view
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bleed bonito, filet and toss on BBQ, flake with a fork and have yourself the best "tuna fish" samich you've ever had! also great as a dip so I think
ceviche would work. the slight smokiness is unreal on a samich!
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Cliffy
Senior Nomad
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Registered: 12-19-2013
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I'm presuming that you remove the dark lateral line when preping to eat
You chose your position in life today by what YOU did yesterday
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alacran
Nomad
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Location: Mulege
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Sorry but what is "samich"
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BigBearRider
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Sandwich.
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Genecag
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Location: San Diego, TJ, La Paz
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There seems to be 2 types of bonito. Fishing from La Paz and bahia de los muertos, the panga captain showed us the difference between the white meat
and red meat bonitos. The white meat bonito were a little fatter and shorter with different pattern.
Ate the bonito sashimi and was delicious. The texture was more like flounder, chewy and lightly sweet.
Make it a Great Day!!
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JakeinVegas
Newbie
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Location: Las Vegas, NV
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Quote: Originally posted by Genecag  | There seems to be 2 types of bonito. Fishing from La Paz and bahia de los muertos, the panga captain showed us the difference between the white meat
and red meat bonitos. The white meat bonito were a little fatter and shorter with different pattern.
Genecag. Perhaps the fish with the darker meat you are referring to was actually a skipjack. A few years ago we caught some skipjack and the panguero
assured us they were bonito and very good to eat. When I got home I checked the pictures and learned the difference between skipjack and bonito. I
have had both and did not care for the skipjack but maybe I just need to improve my method of preparation. |
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Russ
Elite Nomad
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Location: Punta Chivato
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Genecag Bonito and skipjack are similar in size and coloring. I usually forget which is which when I make the catch. Usually skipjack around Chivato
and very few keep them except for chunk bait. Bonita as we called them years back,were considered a great fertilizer. My have times changed.
[Edited on 2-5-2016 by Russ]
Bahia Concepcion where life starts...given a chance!
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willardguy
Elite Nomad
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when your out in Les and Blanca country stop by the Progresso cannery and pick up some smoked yellowtail and bonito jerky,delicious!
[Edited on 2-5-2016 by willardguy]
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Tomas Tierra
Super Nomad
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Location: oxnard, ca
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Bonito (treated correctly after catch) can be very good sashimi....
And good for Poki too.....
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durrelllrobert
Elite Nomad
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Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| Quote: Originally posted by redhilltown | | I have had Sierra and Bonito in Baja both prepared in a more pate style than the chunk style typical of ceviche (like trigger.......yuuuum!). Was
just wondering if they use the lime first and then "reduce it" or if they cut it up finely and then use the lime. It is dynamite no matter what they
do. |
I agree, trigger fish makes the best but yellowtail ain't bad if you add some chilis and onions to mix.
Bob Durrell
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hombre66
Nomad
Posts: 281
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The softer the fish, the faster it "cooks" in lime. Bass ,Cabrilla, Trigs: I like to let them marinade a minimum of 6 hrs. As little 2 Hrs on the
softies like Barred Perch, Sierra, Bonita/Skippies (definately cut out the brown, it'll never not taste fishy). Somewhere in between for croakers and
Halibut. My cracker of choice: Ak Mak (an acquired taste). Bottom line, I'll take it any way I can get it!
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AKgringo
Elite Nomad
Posts: 6025
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Location: Anchorage, AK (no mas!)
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I was first introduced to ceviche around Manzanillo on the mainland, and Sierra mackerel was the fish of choice there (they run much larger than the
ones around Baja).
The best ceviche I ever had, I made myself from Sockeye salmon! I used a recipe from the book 'Smoking Salmon and Trout', by Jack Whelan. I can not
remember who I loaned it to, or I would try to recite it here, but the proportions would be just a guess.
If you feel like experimenting with your fish of choice, it basically consisted of a mix of Key lime juice, white wine vinegar, sliced white onions
that had been brined over night, fresh cilantro, and an optional Serrano or jalapeno pepper.
I used a course grinder, but finely chopped should work well. It would be easy to overdo any of the ingredients, but in the right proportions, it is
wonderful!
Edit; I think in the recipe book, the author indicated this was more of a Caribbean style, not Baja, but it works!
[Edited on 2-5-2016 by AKgringo]
If you are not living on the edge, you are taking up too much space!
"Could do better if he tried!" Report card comments from most of my grade school teachers. Sadly, still true!
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Genecag
Nomad
Posts: 118
Registered: 6-13-2011
Location: San Diego, TJ, La Paz
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| Quote: Originally posted by JakeinVegas | | Quote: Originally posted by Genecag | There seems to be 2 types of bonito. Fishing from La Paz and bahia de los muertos, the panga captain showed us the difference between the white meat
and red meat bonitos. The white meat bonito were a little fatter and shorter with different pattern.
Genecag. Perhaps the fish with the darker meat you are referring to was actually a skipjack. A few years ago we caught some skipjack and the panguero
assured us they were bonito and very good to eat. When I got home I checked the pictures and learned the difference between skipjack and bonito. I
have had both and did not care for the skipjack but maybe I just need to improve my method of preparation. |
Right, 'JakeinVegas and 'Russ' that must be it. We ate the skip jack Tuna as sashimi right on the boat and loved the chewy firm texture. I have
noticed that some fish used for ceviche do not take the lime acid well. Turns the flesh grainy.... example red tuna and lime not a good idea.
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Make it a Great Day!!
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