crappie civiche

this is something great for them warm days or to take with ya on picnick or family outing

here is a civiche recipe

2 lbs of fresh crappie, cut into 1 inch strips
6 tomatoes, seeds removed cut into small pieces
2 bunches of fresh cilantro chopped
2 red onions chopped
8 tamed canned jalapeno peppers, chopped(can vary for spicyness)
16 oz of lemon juice
8 oz lime juice
1 cup of olive oil
salt and pepper to taste
dash of garlic salt
Soak fish cubes in lemon and lime juice for 24 hours in refrigerator to cure. Toss in all other ingredients, allow to sit for several hours, serve cold. This is an awesome cold salad for hot days

what happens is the acid in the lemons and limes actually cooks the fish. its excellent expecially on a warm day

thanks we put that one up here about a year ago. Check that one out too.

that sounds good have to try

Put it on a cracker (a garlic flavored saltine) with some chalula hot sauce. Smack ya grandmaw!

Quote:

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Originally Posted by sac-a-lait

thanks we put that one up here about a year ago. Check that one out too.

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darn didnt see it.... used to make it all the time out of red snapper when i lived in galveston..awesome stuff...finally tried it with crappie the other week and omg like treednNC said smack ya grandmaw

actually I put it up 2 years ago...

http://crappie.com/crappie/showthread.php?t=13586

I saw where John had put it up about a year ago about bream lol

I've always heard that you must use saltwater fish as freshwater fish carry too many parasites!:eek:

I tried it and all i could taste was the lemmon,lime and pepper's,no fish taste whatsoever.

add more fish? lol

I tried bluegill.I'll try carp next lol.

Quote:

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Originally Posted by NIMROD

I've always heard that you must use saltwater fish as freshwater fish carry too many parasites!:eek:

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You're right. Raw fish should only be used for Ceviche if they are from saltwater, and even then they should be impeccably fresh. Freshwater fish should be steamed first, then continue with the recipe, but cut the marinating time down to 10 minutes and you're ready to go. The acid in the marinade doesn't actually "cook" the fish, but it denatures the proteins and causes them to coagulate, and firm up. Fish must be heated to 145 degrees Farenheit before it is actually "cooked" in the literal sense.