I joined a Fish CSA and a Meat CSA this year and opt out of my usual Veggie CSA. You can read more about my Fish CSA here.
[I’ll talk about my Meat CSA at a later day.]
Whole flounder was the fish of the week from my fish CSA. The very first share I got from Cape Ann Seafood was whole flounder as well. And of course out of all the weeks that I choose fillet fish over whole fish, this week had to be whole fish flounders. Flounders can be tiny – to get 2 lbs worth of fillets from them means you need 5 to 7 whole fish. Last time I got 5. So how many fish did I get this time? 7!!!
A better option for customer is probably the option to put in last minute request to get their whole fish fillet depending on the catch of the day. If I knew it was 7 flounders, I would gladly pay extra to have them fillet it for me. Don’t get me wrong. By this time I got the filleting part down like a pro for flounders – but 7 is a lot to do after a day of work.
My brother suggested ceviche earlier in the week. We’ll see what we get for fish this week. Turns out flounder ceviche is a common white fish that I see people using online at least, so I made flounder ceviche the very day I got the fish. I want to make sure the ceviche used the freshest fish possible. Waiting one day was too eerie for me to eat it ceviche-style. Luckily, my brother helped fillet 3 fish for me for a total of 2/3 lbs of fish.
I wanted to go Peruvian with my ceviche and serve it with corn and yams, but eating a full meal at 10pm is not my idea of a snack. So I made a fusion style ceviche – with leche de tigre and serve it with crackers as a late snack. [Peruvian ceviche are usually served with corn and yams to make a full dinner meal out of it whereas Mexican ceviche is more like an appetizer]
Here’s a great comparison that I found online via wikipedia for Mexican vs Peruvian ceviche:
Peruvian ceviche: Raw fish, citrus dressing, onions, chili, salt, pepper, side dishes (sweet potatoes, corn, garlic, seaweed etc.)
Mexican ceviche: Served as a tostada topping/filling/cocktail, raw fish and/or other seafood, lime, salt, pepper, chile, avocado, cilantro aka coriander , tomatoes.
Drink up …those fish?! Mmmm…. beside sushi with its raw goodness, this is my second favorite way to eat fresh fish – ceviche-style (raw fish/seafood cured in citrus juice to render it cook. The acidity denatures the protein and allows the fish to turn from translucent to opaque in color.)
WARNING: citrus cooked fish does not kill bacteria or parasites; cooking over heat is still the best method to avoid food-borne illness.
I did a previous post on salmon ceviche that’s 100% Mexican.
Citrus to Fish ratio: 1/2 cup citrus juice to 1 lb of raw fish
Citrus juice: Usually lime or lemon, although lime is more common. You can also try mixing the two like I did 50:50 lime:lemon juice. I’ve seen some people add some orange juice as well to the mixture. Though I wouldn’t do 100% orange juice since it is not as acidic as lime or lemon. Orange juice would be 25% or less – more to complement than as the base.
1) COMBINE raw fish and citrus juice and let it marinate for 15-20 minutes in the fridge until opaque. Do not marinate for longer than 40 minutes.
1 lb raw fillet white fish, flounder, cut into 1 inch pieces
1/2 cup citrus juice, 50:50 lime:lemon
2) After the fish is cured and opaque, add the following to mix in:
1/2 avocado, cubed
3 cherry tomtoes, diced
1/4 cup red or white onion, diced finely
1/2 jalapeno pepper, diced
1/4 cup herb mixture, cilantro and thai basil
1 tablespoon hot sauce or chili flake to taste
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste
3) Serve immediately with crackers for a Mexican snack fare or serve with raw onions, corn and yams on the side for a Peruvian meal fare.
I served mine in a giant fancy chilled Duval beer glass from Belgium.
If you’re daring enough, drink the leftover juice from the glass known as the leche de tigre in Peru (milk of tiger), supposedly a hangover cure. Sounds like the equivalent of the American Bloody Mary. Maybe I’ll try something like that next time and add some alcohol to it.
How about a shot of tequila, leche de tigre, some tomatoes and some hot peppers should do it?
Read this blog for some of his insight on Tiger’s Milk.