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Brad's wild ling cod, ahi, and heirloom tomato ceviche
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A picture of Brad's wild ling cod, ahi, and heirloom tomato ceviche.

Brad's wild ling cod, ahi, and heirloom tomato ceviche

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

I have been craving this for a while, but can not find real ceviche anywhere. So I made this out of some wild ling cod that I caught and used some ahi tuna that I had in the freezer. Mixed with the bold flavor of heirloom tomatoes I think this came out very well.

I have been craving this for a while, but can not find real ceviche anywhere. So I made this out of some wild ling cod that I caught and used some ahi tuna that I had in the freezer. Mixed with the bold flavor of heirloom tomatoes I think this came out very well.

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Brad's wild ling cod, ahi, and heirloom tomato ceviche

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

I have been craving this for a while, but can not find real ceviche anywhere. So I made this out of some wild ling cod that I caught and used some ahi tuna that I had in the freezer. Mixed with the bold flavor of heirloom tomatoes I think this came out very well.

I have been craving this for a while, but can not find real ceviche anywhere. So I made this out of some wild ling cod that I caught and used some ahi tuna that I had in the freezer. Mixed with the bold flavor of heirloom tomatoes I think this came out very well.

Read more
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Ingredients

  • 1good sized red onion, fine chop
  • 3LG jalapeños, seeded and minced
  • 2yellow boy tomatoes, chopped
  • 2brandywine tomatoes, chopped
  • 3/4 lb51-60 count cooked shrimp peeled and tails off
  • 2 tbsminced garlic
  • 1 bunchcilantro, chopped
  • 1 tspcumin
  • 1 tspchili powder
  • 1-2 tbskosher salt to taste
  • Juice of 4 large limes
  • 1 1/2 lbsling cod, cut into bite size pieces
  • 4 Ozahi tuna filet, cut into bite size pieces
  • Toppings
  • Shredded cheddar cheese
  • Grated cotija cheese
  • Hot sauce
  • Tostada shells
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Steps

  1. 1

    Combine both types of fish and lime juice in a bowl. Refrigerate for a half hour. Stir often

  2. 2

    Combine the rest of ingredients except toppings in another large bowl. Stir well.

  3. 3

    After a half hour, fish should be opaque. Combine into other bowl including juice. Stir well. Refrigerate for a half hour.

  4. 4

    Stir well again. Plate a tostada shell. Top with ceviche. Add cheddar and cotija. Drizzle with hot sauce. Serve immediately. Enjoy.

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wingmaster835
wingmaster835 @wingmaster
on January 13, 2018 01:33
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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Keywords

Jalapeño Red Onion Cilantro Shrimp Lime Cod Tomato Cheese Fillet Tuna Garlic Cheddar

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