Ceviche Cayman Island Style ~ Wahoo Ceviche ~ Tuna Ceviche~ Turbot (Triggerfish) Ceviche~ Lionfish Ceviche ~ Snapper Ceviche Recipe

Fish Ceviche Cayman Style (Wahoo, Tuna, Turbot, Lionfish or Snapper) recipe

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) So make sure your fish is fresh and chilled at proper temperatures before preparing. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.

Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes. Here in the Caribbean and many Asian countries, we can also add coconut milk as an option.

Serves: Depends X by?

Ingredients

• 1 – 3 lb of fresh fish filets (no bones)
• Juice of 1 or 2 limes or more (or Cayman limes or civil orange (bitter orange) can be optional and to your preference/taste.
• 1/4 Scotch Bonnet pepper, deseeded and minced (optional)
• 1/4 red onion or White Onion diced
• or 1 mango diced (optional)
• or Cucumber (optional)
• Coconut milk (optional)
• Cilantro chopped finely (optional)
• Salt & Pepper to taste
• a teaspoon of olive oil
• Sesame seeds (optional)

Preparation: (super simple!)

• With a sharp knife cut selected fish fillets into little cubes or bite-size strips, pour the lime juice on it through a strainer, so as not to get pulp or seeds.
• Add your pepper, onion, mango, cilantro, and olive oil or Coconut milk. Mix well.
• Salt and pepper to taste.
• Add Coconut milk as an option also, do not mix with Olive oil.
• Cover and let your ceviche set in the fridge for an hour or so to really get acidic juices marinating, then can be served with green plantain chips, tostadas or toasted sliced baguette rolls with a Garlic butter spread.

Preparation Times For Cooking Ceviche

0-1 minute: the fish will be still pretty raw and will have a strong ‘fishy’ smell and flavor.

1-2 minutes: Only minor changes in the texture of the fish. Some infusion of lime flavor.

2-3 minutes: This is a favorite length of time for cooking for some chefs. Experiment with this as for many people it’s still not quite enough.

3-10 minutes: The amount of time I prefer to marinate fish for ceviche. Not overcooked, not raw.

10-15 minutes: Depending on the fish, this can also be a good amount of time for marination.

15-60 minutes: For many chefs this is overkill. For some chefs, this isn’t even enough, so try two variations!

Experiment with preparation times, always use the freshest produce, ice the fish and chopped onions, and serve with a pisco sour to get the digestive juices flowing!

As this is a raw food dish the ‘shelf life’ of ceviche is quite short. Don’t store the dish for any length of time. An hour after adding lime and the texture of the fish will have changed quite a lot. Some chefs leave the fish to marinate for hours but once you add the other ingredients it’s not wise to keep the dish too long.

16 ozs are for CI$14.00 or 32oz for CI$28.00