Comment préparer un ceviche frais à la manière du sud du Texas
secret when you have fresh shrimp like this and you peel it do not throw the shells away you want to boil those very lightly you want to make a shrimp broth when you're working with seafood seafood is very delicate make sure you have a bowl with a little bit of ice or ice water like I've got here that way the food does not get hot on you you want to keep it cool this is a tedious process friends but I promise you this is going to be super super delicious my favorite favorite fish to use for ceviche is
usually trout I couldn't get any fresh trout yesterday so today we're using halibut halibut also makes wonderful fish tacles and Ceviche so this is one pound of fresh gol shrimp what you want to do is you want to devain the shrimp you need a really sharp knife a pairing knife works really good for that or a breaking knife you want to make sure you get this little vein out of here this is not good you want to make sure you pull that out get it all the way down here and as I said that's a little bit of a
tedious process so this is what you want to have right here friends you want it totally veined and we're going to cut it in about a/ in chunks like that then we're going to move on to our fish which is halibut today so we've got right here one lb of shrimp we're going to put this into our bigger bowl here and go rinse it you want to make sure you rinse it really good you want to drain all the water out of there all right cool we're going to put it back over here in our cold ice water and let's get started
with our fish so here I have 1 lb actually 1.2 lb of halibut so I'm going to slice this up I'm just going to filet that skin off of there but I'm going to go ahead and slice these strips here make sure you check your fish I feel a little bit of the bones here so I'm going to just trim that off completely I I really like the texture uh of the halibud with a trout and the halibud when you put them into the juice you know the lemon or lime juice or both they don't disintegrate they don't fall
apart they still maintain their little texture so now we're going to cut our fish into strips all the way down like this and we're going to cut it again in about half an inch chunks we're going to rinse it first and then we're going to mix it with the shrimp halibut also makes the most amazing Baja Fish Tacos we've done that too we have our halibut fish all cubed up and rinsed off we're going to add that to the shrimp here and I'm going to toss it together a little bit and we're going to start adding some
lemon and limes I like to combine B them both together I think it gives it a really unique and delicious flavors but if you want to just use lime you can if you just want to use lemon you can I'm going to squeeze these into a cup cuz I want to make sure the recipe I share with y'all is accurate all right let's squeeze some lime I want to have a cup of lime get all that juice out of there okay cool it took five of those large lime to get to about a cup or just a hair short we're going to go ahead and
grab some lemons these are not going to fit in the squeezer so I'm just going to have to squeeze these by hand that's a lot easier and if you have any little Nicks or Cuts Like I Do there it burns like a it does it burns like one more lemon to go I believe I have two cups here of lemon lime juice let's go ahead and strain this and I'm using a strainer because we have seeds I don't want the seeds in there I don't mind the pulp but I definitely do not want the seeds we have plent PL of juice with two
cups and that's a good thing man look at all that pulp I think I'll eat that with a little bit of salt and a cold beer dude I'm going to toss it a little bit you want to make sure that it's completely covered with the juice here you got to have enough juice so that it'll cook with the juice now some people will argue that it's not actually cooking it's something else whatever you want to call it's fine with me let's cover this up get this into the refrigerator and start working on our
veggies our fish and shrimp has been in the refrigerator totally covered with lemon juice and lime juice for 3 hours we got one more hour to go so I'm getting ready to cut up the other ingredients that go with the saiche in this case we call it a p Deo we're going to use half of this Purple Onion right here and I am going to dice this a little bit fine if you like them in bigger chunks you can do that as well I like to use both cuz the white one is the sweet onion and uh the purple has a
little more punch to it let's go for the white onion now and once again we're going to make make our slices about a/4 of an inch or so let's put that into the Bowl here too as well we're going to chop up the cilantro and it's going to be kind of a rough chop not a super fine chop like we do for tacos you want some of that color in there if you chop it too fine it kind of disappears but you do want to chop it a little bit that brings out the flavor and the aroma next up we're going to get
a jalapeno this is a nice looking jalapeno me personally I'm leaving the seeds in there cuz I like a bite I leave my jalapeno slices a little bit chunky that way if somebody sees them and they don't want to bite into it they don't have to now I'm going to put a Sano in here too I'm going to leave these a little bit longer a little bit bigger that kind of differentiates them that's looking like a good salad already looks good it really does next up we're going to take a few Roma
tomatoes and I'm going to dice these up again about a/4 to three 38 of an inch thick maso menos that means more or less you can leave them bigger or smaller it's up to you let's not forget the star of today's dish is the fish and the shrimp it's the ceviche not the Pico these are complimentary they are part of the dish but it should not overpower the fish or the shrimp there we go last tomato this is number five I like a little peppery kick in mine so I'm going to put a teaspoon of OG actually I'm
going to put two uh we're going to toss that and then we're going to add the lime I like to have the salt in there ahead of time a little bit because the salt will start to bring some of the moisture out of the tomato and the onions and that will help the flavors combine a little bit better this is a seedless one we got lucky so let's just squeeze the juice in here I love the smell of the tomato and the cilantro the onion starting to kick in too and that salt's kind of extracting all the
moisture and so you can kind of smell it all together it really smells wonderful it's been 4 hours that our shrimp and fish have been marinating it's time to mix it all together but I need to drain some of this juice first and you can leave a little bit in there it's fine so I'm going to add some of this P Theo and toss it remember the fish and the shrimp are the stars of the dish so you don't want to overdo this I made a little extra peo because we love Pico in my house anyway we're going to eat it
regardless now you can fine dice your ingredients even finer we like them a little bit chunky that way you can be selective as far as getting a jalapeno or a Sano or if you just want to get the fish or shrimp on your Topo you can do it that way too with a spoon now that looks like a pretty good balance to me so I'm going to leave it alone for now I'm going to cover it up one more time I'm going to put it in my refrigerator for 30 more minutes we're going to fry up some totopos which are known as chips
and some whole corn tortillas for tostas we're putting the last and not so secret ingredient a lot of people use avocado chunks on their Ceviche I just like to put it on last make it look nice and pry there you have it our beautiful Ceviche we used some fresh Gul shrimp and some fresh halibut we used all these delicious fresh ingredients to make our beautiful sevich I'm ready to take a bite and I'm hungry so let's do it I'm going to dive in deep with a toala so I'm going to get some of the fish the
shrimp the peo a little avocado I'm going to get it all on this tostada here and we're going to have us a good bite oo yeah we need to do this a lot more often this is delicious friend it's refreshing it's [Music] crunchy that's good bud he wants some but he can't have fish and that's good wow the fish is good the shrimp is good the pe's perfect you know everything bounces out really really nice really good and it makes for an amazing bite friends I hope you enjoyed this video if
you did don't forget to hit the like button make sure you share it with your family and friends you're sit in our American Pitmaster rubs you can go to Pitmaster do us keep the smoke light make it work and cheers boom I'm eating my to this is so good you got to get you something come get you something cut