Fish 'cooked' in lemon or lime juice

[Deleted]

I know how to do this, but I find it difficult to decide with what to serve 'raw' marinated fish. Steamed rice can get boring.

Any ideas?

[bazfaz]

I always serve it as a starter so I serve either bread or nothing.

[Deleted]

That's my problem -- I want it as a main dish but I know I shouldn't.

[bazfaz]

Rice noodles, perhaps, would be a bit different. You could add stuff like spring onions and beansprouts for interest.

[bixaorellana]

And why shouldn't you?

If you don't serve it icy cold, it won't be weird alongside something hot, and will be more flavorful, besides. Have it with a regular hot vegetable and spring potatoes, for instance. I'd think asparagus -- hot or cold -- would be fantastic alongside anything ceviche-ish.

Rice noodles or other kinds of Asian noodles don't have to be a hot dish, either. You could also try some kind of macaroni salad or perhaps tabouli.

[mockchoc]

Do what Baz said but use glass noodles (mung bean noodles). They are lighter and would go better I think.

Plus beside the spring onions and bean sprouts I'd add a chopped chili, grated veggies like capsicum or carrot perhaps, thai basil leaves, mint, corriander leaves and a lime dressing made with fish sauce, a little sugar and a touch of sesame oil.

[Deleted]

I think I can feel myself going to the big Chinese hypermarket in the 13th arrondissement tomorrow to get all sorts of things to go with raw fish.

[Deleted]

The rice noodle accompaniment sounds great and I would and have complimented ceviche ish
dishes (served as main dish) with that as well as a nice salad of mango,pineapple or papaya with a salsa of onion,habenero and of course cilantro.
I think the type of fish you choose to use will help determine what compliments best though.

[traveler63]

Why don't you do a fruit salsa with it? I have some great recipes and when I get home I can post a couple if you like?

[Deleted]

I have started my fish project, currently marinating in lemon and lime juice. Watch this space.

[Don Cuevas]

Crisp tostadas de maíz are the perfect accompaniment to ceviche or tiritas del pescado al limón. I didn't include the tostadas in the pic as they are standard.

[Deleted]

That looks nicer than what I ended up making, DC.

I marinated fresh salmon and shrimp for a few hours, and then I mixed it with red onion, red capiscum, cilantro, basil, starfruit, tiny dried pineapple cubes and chopped Thai chili. I found a package of mixed organic grains (millet, rice, quinoa and sesame) which I must have bought in a free-balling, deodorant-spurning, tree-hugging moment, so I cooked and then cooled some of that, and it made a pretty good bed for the other ingredients.

[traveler63]

Looks great, so how did it taste??

[Deleted]

It tasted fine, but my first choice of fish was not salmon. I wanted something "fishier" but I went shopping at the wrong time.

[Deleted]

Looks mighty pretty K. When you say something"fishier" am curious as to what types of fish you would have preferred.
I love doing salmon but confess a slight aversion to color it takes on after marinating,"cooking". Yours not quite as grayish as mine did. Perhaps I did too long.

[Deleted]

Well, for example, I have a friend who asks not to have mackerel in a sashimi selection, because it tastes too fishy. He's the sort who goes for the tuna and the salmon in sushi and sashimi. I wouldn't mind getting double mackerel, because it has a strong fishy taste. Maybe I am a cat.

[bixaorellana]

Interesting about the fishiness of fish. I'm not crazy about tuna because it's too dry & uninteresting -- the chicken breast of the fish world. Salmon is a little more flexible, in that it can more easily be prepared to not be so dry. When I get the local smoked fish, I eschew barrilete because it's so much like tuna. By the same token, I don't like mackerel that much, but that may be partly because it's usually too salty. But it does have more of that strongly-flavored dark meat that is fishier. My preference is the cocinero, a type of jack. Like Goldilocks, for me it is "just right", not too dry nor too damply fishy.

I can't wait to make a salad similar to your grain-enriched one, Kerouac. I adore tabbouleh and also fish salad, so that seems like the perfect combination. If using salmon, I think I'd be tempted to use it kippered or the kind bottled in oil rather than ceviche-ing it. Well, I'd rather cold-smoked salmon, but doubt that's gonna happen!

[hwinpp]

How long does the fish need to be marinated?

[Deleted]

I usually marinate fish for at least two hours when I do that.

I first ate fish this way in Senegal, served in a coconut shell and mixed with grated coconut and herbs.

[Deleted]

Jan 5, 2010 8:28:22 GMT hwinpp said:

How long does the fish need to be marinated?

I think some depends also on the type of fish and the thickness of.

[Deleted]

Obviously, but I have never used a timer.

[hwinpp]

Ok. So I'll sort of estimate it. I'll see what happens.

[bixaorellana]

It can get over "cooked" in the juice. It's a good idea to check it about half-way through.

[Deleted]

The main factor is your own tolerance of acidity.

[bixaorellana]

No -- the main thing is that is can get over-cooked in the juice in the same way it could get overcooked on the stove. I've made the mistake of making too much fish salad, for instance, and the next day the flesh is not nice at all. It's not that it's too acidy, it's that it really is "overcooked" and some of the flavor has leached out.

[hwinpp]

I'll keep an eye on it.

[Deleted]

Please remember to report back.

[hwinpp]

Well, not done it yet... might take some time. But I'll remember.

[imec]

Here's a link to Thomas Keller's (The French Laundry, Napa) Citrus-Marinated Salmon

[hwinpp]

Wow, 'dry' cooking, didn't know that worked.