The Texas BBQ Forum

the family wanted something cool for the 4th
a big bowl of Ceviche



this batch was Fiesta fish dept.
8 big tilapia fillets, still a little frozen
4 containers of their fresh PicoDeGallo, 1-hot, 3-mild
2 small jars of capers (Butch Boles taught me that one)
20 small limes
i let the chopped fish marinate in the lime juice over night
then i put it all together in a plastic colander in the sink to drain
fish, Pico and capers.
then dump it back in the big bowl
and put it away into plastic containers

Really nice photo. My wife makes a raw red meat dish, I don't eat it. Its a Syria dish. CF

awfully purdy bowl there, Capt'n

Sweet! I learned to eat ceviche and shashimi when stationed in Hawaii. Love it.

Okie Sawbones wrote:Sweet! I learned to eat ceviche and shashimi when stationed in Hawaii. Love it.

i'm from SW Houston - Surfside beach
from the 50s~60s
we grew up fishing the surf and SanLuisPass
we learned about Ceviche from the locals
many members of our family have lived along the Texas coast
they have a Ceviche contest every year at the Poco Bueno - Pt.O'Connor fishing tourney every year
the secret ingredient is the capers

That sounds like a lot of fun... and eats.