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Ceviche I learned how to make ceviche from a Mexican friend on Guam and this is how his Mother made it. Every family has different additions and family secrets. You can add almost anything to it. I have had it here in Cabo that was almost like a fish salad they put so many different vegetables in it. This is basic ceviche. Add what you want and what you like. Just be careful with the salt. If you add to much, the only thing you can do is more fish and vegetables. I’m also putting the recipe here for Kelaguen. This is basically ceviche, except on Guam we used soy sauce. Not as pretty, but the soy sauce is much more forgiving than the salt if you add to much. 2 tips for making ceviche. Be careful when adding the salt, add a little at a time and taste. And remember, your chips will be salty also. If you make it too hot, add more lime juice. Lemon doesn’t work, but for some reason the lime juice will take away some of the heat. Ingredients: fish, shrimp, clams, oysters, whatever you want in it cut into bite size pieces. Lemons, limes, salt and jalapeno, cilantro, onion (green or white) and tomatoes are the basics I’ve also had it with cucumbers and celery. Squeeze the juice out of the lemons and limes. I like to use about 2/3 lemon juice and 1/3 lime juice. You want enough to soak the fish in. But remember the tomatoes will also add more liquid. I like to add the onions next. Smash them a little with a fork to release the juice from the onions. Add your jalapenos, tomatoes, and cilantro. Then add your fish. mix together and add the salt last to taste. Kelaguen My favorite for kelaguen is Dorado. But you can also use Tuna, Wahoo or Marlin. Slice fish into 1/4 inch slices, keep in the frig while you prepare the rest. Squeeze the juice of 2 lemons, to about 1 lb of fish. Add chopped green or white onion and hot pepper. I like lots of onion, so I’ll use a whole small white onion or a bunch of green onions. Smash the onion and pepper with a fork to release the juices. Some say there is a science to this to get the proper heat of of the peppers. I like to add a tube of wasabi with my dorado, I make a big bowl! Add your fish. Mix lightly to cover the fish with the lemon juice. Add enough soy sauce to almost cover all of the fish. Let sit for about an hour in the frig. Both of the above are best with tortilla chips. Or saltines if that’s what you have. We used to eat the kelaguen with soft tortillas made with coconut milk. Great if you can ever find them. |
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Fly Hooker Sport Fishing CABOTIM Enterprises, S.A. de C.V. Cabo San Lucas, B.C.S., Mexico 011-52 (624) 143-8271 from USA 011-52 (624) 147-5614 Cell Phone 044 (624) 147-5614 From Cabo
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