post-title Sierra Ceviche!!! Jc Sportfishing Style!!!!

Sierra Ceviche!!! Jc Sportfishing Style!!!!

Sierra Ceviche!!! Jc Sportfishing Style!!!!

From The Admirals Kitchen is Open Again!! Sierra Ceviche Jc Sportfishing Style !!!!

Sierra Ceviche JC Sportfishing Style – Ceviche Baja Style
·         2 lb of any fish you bring back like Dorado and Sierra Mackerel
·         2 cups of fresh lime juice (bottled is OK but fresh is better)
·         3 cloves of garlic minced
·         2 lb of ripe tomatoes diced
·         1 cup of diced white onions
·         1/2 cup of chopped fresh cilantro
·         1/2 teaspoon of kosher salt
·         1/4 teaspoon of fresh ground black pepper
·         1 or 2 Serrano peppers diced and seeded

(1 if you like it medium, two 2 if you like it spicy, or none if you like it mild)
Cut the fish into 1/2 inch cubes. Place the fish in a glass bowl and cover it with the lime juice. It is important to cover the fish completely with the lime juice. Marinate the fish at room temperature for 2-3 hours.
In a separate bowl mix the tomatoes, onions, cilantro, Serrano peppers and minced garlic. Add salt and pepper mix cover and set in the refrigerator.

After the fish is finished rinse in cold water 2- 3 times. Cover the fish with cold water and let stand for 5 minutes. Drain the fish and mix with the tomato mixture. Add more salt and pepper to your taste serve on crackers or tortilla chips and enjoy.

Sierra Information?
Pacific Sierra is a prized eating fish, milder even than Atlantic mackerel and with excellent flavor – rather similar to Jacks and Trevally, but more delicate – but it may still be too strong for the baby spinach set. It’s not good for recipes like pickled mackerel that depend on oiliness and strong flavor, but it does make good Ceviche. Of course it sells at a higher price than other mackerels. This fish is mild enough to be used in recipes other than those specifically for mackerel. Pan fried fillets work well, skin-on or skin-off, with just a light dusting of rice flour or sweet potato starch. Of course, you fry the flesh side first, then turn i skin side down. It holds together well enough for wet cooking, if the cooking isn’t too long.

If you poach half or quarter fillets skin-on, they will curl quite a bit, then relax a bit as they poach. Serve skin side down and they will flatten out completely. This is an excellent fish for baked stuffed mackerel recipes. In California sushi bars, Pacific Sierra is often served raw as “Spanish mackerel”, but several other varieties are used under that same name as well – just depends on what they can get.

Scales:   You’ll have to be a hungry rabbi with really good eyesight to find any scales on this fish, though it is listed as kosher.
Cleaning:   This fish presents no particular problems for cleaning, but watch out for the sharp teeth – dead fish do bite. The body cavity is small and there’s not a lot in it, but you will have to cut the esophagus off with kitchen shears. You’ll also want to use shears to cut the end of the gills loose under the chin, they pull rather hard.

Skin:   The skin is thin but fairly strong. When pan fried it shrinks moderately, pulling the fillet thicker, then loosens and blisters. By this time the fillet has taken a set and will remain thicker. Unlike other mackerels, the skin is fairly strong, so it’s possible to remove it using the long knife and cutting board Method, and almost no flesh will be lost. Most mackerel recipes are skin-on, because the skin helps keep the tender flesh from flaking apart. The skin does not have a strong or “off” flavor.

Fillet:   This fish is easy to fillet because it has a logical and easy to follow bone structure. I find it easier with the head removed before filleting. Tilt the knife sharply under the gill covers to get the maximum amount of flesh. Work gently with a minimum of bending as the flesh is very tender. The rib cage bones rake sharply back and are very thin and fragile, but easy to follow with the filleting knife. If some parts break off they are easy to locate and pull from the fillet.

You’ll find a row of centerline spine bundles that need to be pulled for nearly one third the length of the fillet. They pull a little hard so hold the flesh in place with your fingers and pull straight forward with your long nose pliers. Beyond the first third you can still feel them but they’re too soft to worry about.
Yield:   A 1 pound 11-3/4 oz fish yielded 1 pound 2-3/8 ounces of skin-on fillet (66%), very high. Skin off it would still be 1 pound 1 ounce (61%). The thin skirt area can sometimes have a slight bitterness, but if you choose to cut it away, it is small and you won’t lose much.
Stock:   Unlike most mackerels, the heads fins and bones make an inoffensive soup stock with little oil, though you do have to carefully remove what oil there is – use your gravy separator. The stock may be a little “fishy” for some tastes, but fine for others.
BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company.

This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You dont want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with.

Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report.http://www.jcsportfishing.comhttp://…be/tSXN6pifQyQ

Sierra Ceviche JC Sportfishing Style

Sierra Ceviche JC Sportfishing Style
Craig Leonard
Cresta Del Mar Homesites/Homes
Century 21 Los Cabos Real Estate
Cell  Dialing From U.S./CAN Cell 011 52 1 624 160 9039
Office Dialing From U.S/CAN 011 52 624 145 8631
Home Dialing From U.S/CAN 011 52 624 105 1458
Dialing Locally Cell 044 624 160 9039
Office Locally 145 8631
Home Locally 105 1458

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