Ceviche la Modena

Here it is guys! The ceviche recipe that we had that night at Reef Campground.

Ingredients: Fish of your choice, Abalone, Cilantro, Fresh jalapeno's, white onion, Rock salt,can of Embasa jalapeno carrot mix from your favorite hispanic market, tortilla chips from the same market, lemons, limes.

1) Any rockfish of your choice. (Best with ling or cabbie) Dice into nice size  pieces so that you can scoop them up with chips easily.

2) Abalone! Cut into minced pieces, so they can be chewed up easily without pounding.

3) Put fish into bowl and start to add lemons and limes. Start with lemon, then lime, then lemon......... This will break up the lemony taste. You will know when there is enough citrus when the lemon/lime mixture rises just above the fish.

4) Add diced white onions, and chopped up cilantro. Stir it up a little bit and make sure it looks pretty and well balanced with the color of the cilantro.

5) Turn on the stove and grill the jalapenos over the flame until you start to hear the oils of the jalapenos cracklin. (This will add a smoky flavor and release the heat from the jalapenos)

6) Finely chop the jalapenos. Add the seeds if you like the it hot. Take them out if you want mild heat. Warning!!! This step will take practice to perfect the right amount of heat desired.

7) Add rock salt to taste. (At this point the fish has been soaking for a while, and you can get a teaser taste of the mixture when adding the salt)

Open the jalapeno/carrot mixture. Add jalapenos and carrots to give the ceviche color. Mix it up too see what it looks like. Add juice from the can straight into the mix. This will make sure that the ceviche is Pika! (That means hot in the Chamorro language)

9) Let the mixture sit for an hour to let the juices from jalapenos flow. Or eat it immediately for the best mild taste!

Enjoy! This is my girlfriends recipe by the way.

Let me tell ya, this stuff is good!! I couldn't keep myself away from it. Thanks for postin' it Bloodbath, and thank your girlfriend too...

  Bloodbath, Thanks for putting the recipe  down  in writing. It took Patrick and I a bit  to get the ingredients from you camping that night but you finally told us about the Embassa carrot/jalapeno mix. Good Stuff. We made it  after getting home  and it was delicious, but things never taste the same as when camping. Hope to camp with that group again in 09'