Appetizers, Panola

Mock Fish Ceviche

mock-fish-ceviche

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The title Mock Fish Ceviche sort of contradicts itself doesn’t it? I can’t help it!  I am a stickler for doing anything but the ordinary when it comes to cooking. Traditionally, ceviche is raw fish that’s “cooked” by marinating it in acidic citrus juice. However, I had a plate full of amazingly delicious grilled fish from the night before and I wanted to do something different this time around. After eying my ripe mango and bright green limes in the fruit basket it came to me, Why Not Do A Ceviche? Who says IT HAS TO BE RAW? WHO SAYS?

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What I love about this recipe is that everyone can do it. If I am being honest I have never liked the idea of making my own traditional ceviche before because I was intimated with the idea of “cooking” the fish in the acidic juices. What if there wasn’t enough acid? What if the fish isn’t sushi-grade or it didn’t cook all the way? It seems a little risky to me (not to everyone but to me) so I’ve opted to just chow down on it at restaurants.  With my Mock Fish Ceviche now you can have your own version of ceviche at home without all the fuss and worry. For this Mock version you can use any cooked fish you want like tilapia, cod, trout and tuna to create the most delicious seafood concoction. The secret to the sweet and spicy taste of my ceviche is the spicy sweet mango hot sauce! It is divine and blends in so nicely with the other flavors. It’s like sitting on a deck watching the sunset in Mexico while you eat ceviche. Okay, who am I kidding. It’s not like that but it sure does make you want to be in Mexico sitting on a deck watching the sunset eating ceviche:))

Mango, Limes, Tomatoes, Corn, Beans, Cilantro, Pineapples, the possibilities are endless for this based on your personal preferences. The recipe can easily be double for a large group of people and it is a great switch from the old classic dips and chips to bring to your next party!

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Mock Fish Ceviche
 
Author:
Ingredients
  • 2 cups cooked fish (trout, cod, tilapia) roughly chopped
  • ⅓ cup cooked corn
  • ¼ cup lime juice
  • 2 TBSP mango juice
  • 3 TBSP clam juice
  • 3 TBSP chopped fresh cilantro
  • ½ tsp paprika
  • ¼ tsp salt
  • 1 tsp Panola Sweet and Spicy Mango Hot Sauce
  • ¼ tsp cracked black pepper
  • 1-2 jalapeño peppers, minced
  • 2 small tomatoes, finely chopped
  • ½ cup very thinly chopped red onion
  • ⅛ cup minced green onions
Instructions
  1. Mix all the ingredients together in a large bowl except for the fish. Once the ingredients are all combined add in the fish and toss. Cover and chill for at least 20 minutes.
  2. Sprinkle with extra cilantro and an avocado just before serving.

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18 Comments

  1. Sues

    I agree that “cooking” ceviche at home is a little intimidating. But who needs it when you have an awesome mock ceviche dish like this one!

    16 . Sep . 2014
  2. jillian

    this sounds so delicious! xo jillian – stop by! I’m hosting a $150 Tieks gift card giveaway on cornflake dreams

    16 . Sep . 2014
  3. Adri

    “Who says” is right. I’m with you. If you are inspired to do something in the kitchen, then just go ahead and do it. There’s no point to being hemmed in by lots of rules. Spread your wings and fly. This looks wonderful!

    16 . Sep . 2014
  4. Bonnie

    When I saw your title, I wondered what mock fish were!! I get it now. I’m with you in having concern about “cooking” fish in that manner since one rarely knows exactly how fresh the catch is. I do love all the flavors! I’ll be trying this while sitting on the porch with an eye toward Lake Michigan.

    Best,
    Bonnie

    16 . Sep . 2014
  5. Angie@Angie's Recipes

    I thought you used ‘mock fish’ 🙂 Your cooked ceviche looks very delicious!

    16 . Sep . 2014
  6. catherine

    A delicious salad; fresh, healthy and beautiful. Catherine

    16 . Sep . 2014
  7. Sam @ My Carolina Kitchen

    What a colorful combination and a great way to use left-over fish. Very inspiring indeed.
    Sam

    16 . Sep . 2014
  8. Maureen | Orgasmic Chef

    That’s just a terrific idea and i agree with you about ceviche-ing at home. 🙂

    16 . Sep . 2014
  9. Mandy - The Complete Book

    Seems we all agree about the ceviche-ing at home Belle!
    Love your mock version. Delicious!
    Have a super day.
    🙂 Mandy xo

    17 . Sep . 2014
  10. Kristy

    This looks beautiful! What a great summer/early fall meal to share or eat out on the patio. I love it. You are always so creative. 🙂

    17 . Sep . 2014
  11. Liz

    Oh this looks amazing! I actually made ceviche last week…but using cooked fish would make it more appealing to my squeamish hubby! Win-win!

    17 . Sep . 2014
  12. kitchen flavours

    I’m with you when it comes to raw fish. I do not eat sushi with raw fish and do not allow my kids to eat them either, not until when they are much older, that is, if they want to! One just never knew, with something raw such as fish…, I thought it was just me. 🙂
    I love your version of ceviche, it looks and sounds delicious! And with the spicy hot mango sauce, I could eat a plateful!

    17 . Sep . 2014
  13. Joanne

    I don’t know that I would trust ceviche that I made myself to “cook” the fish enough, so I love that you used already cooked fish! Less stress and still so tasty!

    18 . Sep . 2014
  14. juices for

    Amazing things right here. Now i’m prepared to expert your report. Thanks a lot so much and I’m looking ahead to hint you juices for. Would you like to be sure to drop me a snail mail?

    19 . Sep . 2014
  15. Veronica's Kitchen

    I always have problem with left over fish as they usually turn very fishy. This is a great idea using left over fish to create such a healthy dish! Love the lemon flavour!

    20 . Sep . 2014
  16. Jessica @ Sweet Menu

    Wow what a fresh and gorgeous meal! Always looking for ways to eat more fish, this looks beautiful, colourful and healthy! Thumbs up!

    21 . Sep . 2014
  17. Maureen Coffey

    Actually, as a child I was told not to eat anything but lemon ice cream at an ice stand I did not fully trust. This is because lemon juice will kill the bacteria that could cause you dysentery etc. As for fish I would wager that if it was reasonably fresh (i.e. bacteria would not be found INSIDE the tissue), then steeping it fully and long enough (couple of hours or overnight) would certainly insure against “fish poisoning”. Actually I was researching tilapia recipes as most books don’t carry those and many chefs still dismiss tilapia as too “bland” (or worse).

    30 . Sep . 2014
  18. Nami | Just One Cookbook

    Whether the fish is raw or not, this ceviche looks so darn good. And I really love ceviche, and I’d totally enjoy your mock version. Looks fresh and yummy!

    02 . Oct . 2014

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