How To Make the Ultimate Ceviche with ANY Fish -- FieldTrips Mexico Ep 6 

Trying it today with some tile fish. My first time ever trying to make and eat ceviche your content always is awesome thank you for the recipe.

Tried the recipe today and added avocado. We used shrimp and it was the best ceviche I've had to date! Thanks for the share and I enjoy watching the videos. Keep posting.

I thought this guy was capping with all them vegetables...but I made it and holy sh** this recipe is fuego! 🔥🔥

Can't wait to try this!!! Thanks Mike and Rob! Keep up the good work..its going to be a cold winter here in the NorthEast...I will be living vicariosly through these videos to get me thru the winter! Tight Lines

great video Mr. Field. awesome of you to hand over the spotlight to a person that not only knows how to do it, but we got a history and, kudos to him cause he really did a great job in front of the camera. your cannel just keeps better and better. look forward to u hitting a million subs. it is going to happen,

I've made this recipe 3 times now and it's the best ceviche I've ever had. Thanks!

This recipe is the bomb we add a litle sweet white corn . Amazing thank you

Ok I am an addict. I used tilefish. To die for. Thank you my friend. It is awesome.

Great content man, keep this stuff up. Really love it all! Thanks Rob!

My cheviche is good as it is. but babee when I added that cocktail sauce...oohhwee. It definitely took it to another level. Thx for the tip!

I’m out filming a catch & cook right now, and dammit - now I’m hungry, Rob 🤣

"Fish Village Ceviche" Great looking recipe Mike !!! Thanks Rob :)

Hi Mike, it was nice meeting you and the Fish Village crew at Pure Watersports. Thanks for sharing sharing your family’s awesome ceviche recipe! It looks so good! I’m going to give it a go on some of the larger Sheephead that I caught yesterday.

I'm eating Atlantic sheepshead ceviche while watching this. I'll definitely try this recipe next time I make ceviche

Just went fishing yesterday and I’m making ceviche rn!

Aside from a possible typically unknown/unused ingredient I couldn’t think that there’s a real secret to making this. Looks great though. My technique is just a variation of a few different styles I first watched and while my secret ingredient might be MSG it may very well be something in the spice pantry that I had one day and it wasn’t labeled, so I wasn’t certain what it actually was. Rolling the citrus, doing it like demonstrated here is the way I once thought was ideal, but one day after slamming my hand with a hammer, I decided to try a different method: set a couple lemon or limes on the counter, and using the cutting board do the rocking skateboard thing, it’s easier, more efficient, and actually more satisfying. It’s like shooting down a duck, but the shot actually downs 2 or 3! (I’ve never hunted duck, but having experience with trap shooting (clay pigeons) this was something I did successfully pull off once?😂 Use a press, the old cone head plastic thing is so yesterday. It only advantage might be that if you have 2, you can double fist it, though I am thinking I could get myself a second lemon/lime press and become ambidextrous. Chicks might be impressed with that move. 😮 My preferred quantity is enough to nearly submerge the fish. Because I don’t have a lemon or lime tree I don’t have any more than I buy, which is generally a bag from Costco. So far your recipe is pretty much same as mine, though i seed my cukes, and use multi colored cherry tomatoes, halved. Though I actually only occasionally use tomato at all. My pepper choice is red, green or yellow bells, the green ones typically are my least favorite, but for this dish, I use it liberally since it’s half the price of the prettier colors. Hot chilis: jalapeño with seeds is good, but a whole scotch bonnet (about the size of a golf ball, everything by the stem. Scalding! My first crop of ghost peppers is about ready for harvest so I am soon to be experiencing some ghastly frighten pain. Some (as much as an entire bunch) green onions, red onions or shallots, cilantro (i veer from herd in this, I actually prefer to cut the stems, w/o the root end, into a 1/8” dice, because they have all the scent and flavor, but mostly the crunch, and then the coarse chopped leaf. One day I might try parsley, I’ve seen others use it. Probably a good idea. This is the basic recipe I begin at. Adding mango, mandarin orange bits (segments cut into half or 1/3s) watermelon when I have some, pineapple should be good, I can’t remember if I’ve tried it, and tonight I have a peach and a nectarine I’m thinking I’ll try For fish, I had best success with mahi mahi, next some yellow fin tuna, salmon was ok. I disliked the red snapper I attempted once. Shrimp are shrimp, too vanilla, but it might be worth trying when I show my mom and dad this dish next time I’m in Seattle. Seasoning: S & P, a splash of white balsamic vinegar, regular vinegar (only to have more vinegar, and stretch the balsamic) EV olive oil, or toasted sesame. Depending on the already sweetness from the fruit, I (never ever use sugar, diabetic, but even before I became diabetic, I always prefer to create the sugars with caramelizing instead) might add a couple drops of liquid stevia to it before setting the entire thing in the fridge for an hour. Typically I keep the fish in its own container and the rest of the dish in a large bowl till it’s time. My method is always a (large) single serving. Using tuna or mahi mahi means I can eat it nearly immediately, though I want the veg to be a bit pickled. So an hour is my limit that I can wait. Tiger de leche. Tigers milk is what that liquid is called when the lime and fish are brought together. Cocktail sauce. I’ll try it. I’ve once used mayo. It was interesting but not healthy so I decided to go without.

Made it with Crappie fresh out the water it's tha bomb!!!! I cut everything a bit smaller just so you get a bit of everything on a chip

I'm making this tonight with some Spot Prawns I caught yesterday. Cant wait

Hahaha Mexican don’t say ponze 😭😂🤣😂🤣😂🤣😂🤣😂🤣

Love this stuff! Have to try other fish ive only used shrimp.

Mouth is watering😋here’s a trick that’s works for some reason turn the faucet on while your cutting the onions. You won’t tear up. Does this work for anyone else? Good stuff brother👍🏼🎣

My fav. ceviche is using black sea bass (north east) but I never overnight it. I let it cook in lime juice (submerged and in smaller pieces) for 30-60 minutes. Got recipe from eliasVfishing. Super ripe mango is key.

Hey Robert, here on Cedros Island we ate ceviche every sunday, but we use Pato Sauce because we haven't that coctail sauce, awesome videos sir, i love see my island on videos like this, yeeew!

just saved to my cooking playlist

That looks amazing.I can eat a bucket of sheepshead caviche! It’s that dam good!!

HELL YEA! Flounder Ceviche is amazing. Thanks for the tips on your ceviche

Drooling all over my desk.. thanks bro

Do this with Snapper or Lionfish. Outta this world bro

I'd love to do some fishing with ya!! I'll be moving to Yuma, AZ which is about 2 1/2hrs from San Diego. I've never been to the Pacific Coast and I can't wait to go!! Keep up the GREAT work my friend. 👍👍

Peru invented traditional ceviche. It's made with only white fleshed fish,onion, rocoto peppers to desired hotness, limes, cilantro, heavy peeper, light salt, fish cubed and some times i use a bit of ginger, celery and chopped garlic. Serve on top lettuce with sweet potatoes.

Never tried it but I think I should , Thanks for sharing.

You're awesome, I tried doing it without intructions, not so good. Will try doing it your way :)

Never had it with cocktail sauce....man that looked delicious!!! I make it with mango and habanero omitting the jalapeno and with all the ingredients in the video. Thanks for sharing!!

Nice! Sheathe ads love peas. Never leave the dock without a bag, it’s like a secrete weapon.

I’m going to try this recipe tomorrow, but I’m going to use walleye because well Wyoming doesn’t have many sheepshead fish

I have never had chevich bit that looks amazingthanks to you and Mike and and his dad for letting us know the secret. BTW I love the catch and cooks

You should try adding celery to get a crunchy texture, believe me

Mr Ponce has a good presence on camera in the kitchen! Look out Mario Batali.

Awesome video! Sharing

Great! Thanks for sharing the recipe

It’s ice fishing season up north so I may try it with panfish or pike. If I catch any. Lol

This looks so good!! I want to make this

Thanks for sharing Mike!

Broski! You and Robert from Deer Meat For Dinner need to do a meet and greet episode! Little collab eh? He has some bomb Catch Clean and Cook recipes. He also has a couple million followers...I'd say some of those people would throw you a sub! "What was insane!"

Yeah buddy 😮

Thanks

striped bass ceviche is delicious

I just caught some redfish i my give this a try without all those spicy pepper !

That looks sooo good!

Metal bowls

Looks awesome! 👍

All cocktail sauce is , is ketchup and horseradish. So make your own easy

This recipe looks incredible! You’ve convinced me to make it. And cocktail sauce?!

Question, did you freeze the fish first? I guess I am confused about when it's okay to eat the fish raw with or without freezing to avoid worms or parasites. Thanks.

Thanks dad

Looks yummmmy

You had me a lemon tissue... 😆

Use glass or porcelain bowls, citrus and metal don't go together, but this recipe is amazing

Go to thailand. Best cheviche in the world

Did this with smallmouth bass one time

Look up Tahitian Poisson Cru! Similar to ceviche but has coconut milk added to it. Thank me later 🤙🏾

Thanks for the upload sir.. have you used cod before?

Looks good

Awesome

Hi Rob,could you use any fish,I am in Zambia,so only freshwater fish here...we do get Nembwe...its a type of bream...?

This recipe is fire with any rockfish. Gonna try it with some bluefin we caught last month

Question. After he made it he said he’ll eat it the next day. Are you supposed to let it sit all together over night or can you dig in right there?

Sone recipes call for overnight marinade and sone just a few hours. Confused.

U should try sturgeon Ceviche. 🤫🤫

Would it be possible to ask how much fish you cut up

i get sea sick very easily. never tried kayaking. thinking about getting a kayak..is it a good idea? would appreciate if everyone could share thoughts

How many hours does it have to be in the fridge for

Do you dip tortilla chips in it? How do you eat it?

Would scampy grouper ceviche be a good one?

ketchup and clamato "that crap" is what my family uses .

Ok guarda tu secreto,

Oooh cocktail sauce🤔

Put a wet paper towel close by the onion when chopping and you’re eyes won’t burn.

Only thing y’all missed was avocado. Other then that it looks delicious

California sheepshead? Looks like a big wrass to me.

Bruh wym throughout the week lol whoever doesnt eat the ceviche in 2 days max did not make it right 😂

Has anyone tried it with Mahi?

You can do this with fresh water fish as well, correct?

Looks Delish! Always down to learn a new ceviche recipe, Thanks Mike!!!! Rob, next time you're in Panama City...if you're going to stay for a night. Go to Segundo Muelle in San Francisco. It's a Peruvian restaurant and there you will taste some amazing Peruvian dishes, including some amazing ceviche, you should also try Tiradito. Not saying Mike's is not good at all cause it looks amazing...but I will say Peruvian's are the God's of ceviche...just a known fact amigo. Safe Travels! Una cosa mas amigo...aqui en RU-vid, busca a Chez Wong. Vas aver de que estoy hablando. Me avisas cuando quieres encontrarte en mi Pais de Peru! Te Cuidas!

Looked bomb as fuck

Definitely first

cocktail sauce en el ceviche a NO! i mean everyone its own this is a sinaloa style ceviche try peruvian for the best recipe it looks good tough anything with fish and lime is a perfect combo

Nom nom. I’m

Kerala kannur

Store bought shrimp is $$$ for sheepheads!!! We call them poor mans lobster. And when you use them in Ceviche it takes exactly like lobster ceviche!

Can't believe this guy doesn't know how to pronounce his own last name...

First like

Striper ceviche?

Peruvians claim they invented ceviche but other cultures been eating fish marinated in citrus and in Mexico we have been eating ceviche for generations.

😍😍😍

Ps: Ceviche is Not Mexican.

Second

Leave the root on the onion while you chop and it doesn't bleed as much.

2nd

Ceviche is a Peruvian dish. Not Mexican.