How To Make the Ultimate Ceviche with ANY Fish -- FieldTrips Mexico Ep 6
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- Опубліковано 16 лис 2019
- In this bonus catch and cook episode of #FieldTrips: Mexico, Mike Ponce is going to show you how to make the best ceviche you've ever tasted using his secret family recipe that has never been shared publicly before.
Ceviche is a method of cooking fish with no heat, allowing the citric acid from lemon and lime juices to cook the fish for you.
This is the ultimate dish to impress your friends, and it only gets better with age, so the leftovers are great for lunches throughout the week... if there's any left!
COMMENT BELOW and tell me your favorite ceviche recipe, and maybe I'll use it in a future catch & cook and shout you out!
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About Robert Field:
A few years back, I ditched the corporate grind to pursue my passions for traveling, fishing and the outdoor lifestyle. Now I live in a travel trailer full time, fishing and exploring my way through all 50 states and around the world.
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How To Make the Ultimate Ceviche with ANY Fish -- FieldTrips Mexico Ep 6
• How To Make the Ultima...
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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.
I thought this guy was capping with all them vegetables...but I made it and holy sh** this recipe is fuego! 🔥🔥
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.
Hell yeah Scott, glad you enjoyed it!!
Great content man, keep this stuff up. Really love it all! Thanks Rob!
Thanks so much!
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
HELL YEA! Flounder Ceviche is amazing. Thanks for the tips on your ceviche
Great! Thanks for sharing the recipe
Thanks for sharing Mike!
This looks so good!! I want to make this
Ok I am an addict. I used tilefish. To die for. Thank you my friend. It is awesome.
Glad you enjoyed it!!
That looks sooo good!
Never tried it but I think I should ,
Thanks for sharing.
Love this stuff! Have to try other fish ive only used shrimp.
Drooling all over my desk.. thanks bro
"Fish Village Ceviche" Great looking recipe Mike !!! Thanks Rob :)
It was delicious man! Ima try it with redfish for thanksgiving.
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,
Thanks a ton Greg. Mike did all the hard work so I’ll pass along the praise!
I've made this recipe 3 times now and it's the best ceviche I've ever had. Thanks!
So cool to hear that man!
Looks awesome! 👍
It was!!
Awesome video! Sharing
Thanks!
I'm eating Atlantic sheepshead ceviche while watching this. I'll definitely try this recipe next time I make ceviche
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.
Heck yeah man, you’ll love it! I’ll pass along the praise to Mike
Looks good
You're awesome, I tried doing it without intructions, not so good. Will try doing
it your way :)
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
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!
Glad you found it helpful!
Just went fishing yesterday and I’m making ceviche rn!
NICE! What fish?
Robert Field bonito!
Looks yummmmy
It was!
I'm making this tonight with some Spot Prawns I caught yesterday. Cant wait
Yummm! Let me know how it turns out!
@@YakFishField It was really good! My uncle was planning on making his own recipe before I brought him some of this over, and now he wants me to make him some more. He told me he loved it about 5 or 6 times. 'lol' It's been quite a while since I've had Ceviche. The last time was on a fishing trip down in Puerto Vallarta with the Mahi Mahi I had caught. The deck hand made it right on the boat.
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.
just saved to my cooking playlist
Good!!
That looks amazing.I can eat a bucket of sheepshead caviche! It’s that dam good!!
Same here bro. Saaaame here.
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
Thanks
Yeah buddy 😮
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!
It’s a special island! I’ll be back every year
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. 👍👍
Thanks Ryan! The west coast is a blast and La Jolla in SD is THE SPOT.
@@YakFishField If you ever wanna go, I'd love to see the area!! Looking forward to seeing more video's from ya. 🤙
Thanks for the upload sir.. have you used cod before?
I’m out filming a catch & cook right now, and dammit - now I’m hungry, Rob 🤣
Haha my bad!
@@YakFishField You're forgiven bro. Made a Razor Clam Avocado sandwich on the beach last night. Made up for it!! Let me know if you ever want to catch & cook in WA
Awesome
Yes it was
Nice! Sheathe ads love peas. Never leave the dock without a bag, it’s like a secrete weapon.
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.
Elias is the man!! I’ll have to hit him up for that recipe
This recipe looks incredible! You’ve convinced me to make it. And cocktail sauce?!
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👍🏼🎣
Whoa. Never heard of that trick. I’ll tell Mike and we’ll try it!
You had me a lemon tissue... 😆
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...?
Hahaha Mexican don’t say ponze 😭😂🤣😂🤣😂🤣😂🤣😂🤣
Jajaja
Do this with Snapper or Lionfish. Outta this world bro
Oh I bet!! I’ve never had lionfish...
I’m going to try this recipe tomorrow, but I’m going to use walleye because well Wyoming doesn’t have many sheepshead fish
Can NEVER go wrong with walleye. It’s a little softer meat than ideal but it’ll still be ridiculously tasty.
Would scampy grouper ceviche be a good one?
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!!
Ooooooh a little sweet heat! I like that
Yellow tail makes for a killer mango habanero ceviche I almost live off the stuff once they start biting here in Southern California...don't skip out on a little jalapeño mixed in with it as well
It’s ice fishing season up north so I may try it with panfish or pike. If I catch any. Lol
It’d work great for panfish!!
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?
striped bass ceviche is delicious
I bet!!
Mr Ponce has a good presence on camera in the kitchen! Look out Mario Batali.
It’s hard to talk to the camera when you aren’t used to it. He did great, and I wasn’t even there to supervise 💪🏼
Robert Field agreed. Not bad w the camera in that case. You have some cuts and b roll in there good audio etc 💪🏻
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.
You can eat most saltwater fish raw, but this isn’t raw. The citric acid in the lime and lemon juice cooks the fish.
You should try adding celery to get a crunchy texture, believe me
Interesting idea
Did this with smallmouth bass one time
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.
Cool to know the original way! I love when people put their own spin on traditional dishes.
There all salads pretty much. There is a chick pea salad i make is almost like this recipe without the fish.
I just caught some redfish i my give this a try without all those spicy pepper !
Ima try it with redfish for thanksgiving!
Look up Tahitian Poisson Cru! Similar to ceviche but has coconut milk added to it. Thank me later 🤙🏾
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!"
That’d be killer, he does a great job
Thanks dad
Use glass or porcelain bowls, citrus and metal don't go together, but this recipe is amazing
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
I would rent or demo one first and find out. Nobody can know if you’ll get seasick on it until ya try, but I know people who get sick on boats but not on kayaks, and I know people who get sick on kayaks but not on boats. It’s a different feeling. Just try and find out! No way of predicting it really. I heard the patches you put behind your ears work great, and/or take Dramamine the night before
@@YakFishField trying them first is a great idea but the problem is there is no kayak fishermen's here in the Maldives. i think i will be the first one to do it here. kayak fishing looks so much fun and has become a dream for me. thanks for the ideas and more importantly thank you for these awesome videos.
U should try sturgeon Ceviche. 🤫🤫
Ooooooh. I’ll definitely do that when I make it out west
U won't regret it. Promise.
All cocktail sauce is , is ketchup and horseradish. So make your own easy
How many hours does it have to be in the fridge for
2+ the meat will turn white as it cooks
Do you dip tortilla chips in it? How do you eat it?
Crackers or tostadas
You can do this with fresh water fish as well, correct?
Pretty much any firm white fish.
Yeah I’ve done it with bass from lake Powell one time
Would it be possible to ask how much fish you cut up
Ok guarda tu secreto,
Go to thailand. Best cheviche in the world
I’d love to go to Thailand one day
Oooh cocktail sauce🤔
So good
Sone recipes call for overnight marinade and sone just a few hours. Confused.
The longer the better I’d say
😍😍😍
Thanks for watching!
@@YakFishField I'll never stop watching your vids❤️❤️
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 UA-cam, busca a Chez Wong. Vas aver de que estoy hablando. Me avisas cuando quieres encontrarte en mi Pais de Peru! Te Cuidas!
Has anyone tried it with Mahi?
Looked bomb as fuck
It was
Nom nom. I’m
So good
ketchup and clamato "that crap" is what my family uses .
Haha
Put a wet paper towel close by the onion when chopping and you’re eyes won’t burn.
Definitely first
Winner winner!!
Striper ceviche?
Only thing y’all missed was avocado. Other then that it looks delicious
Would be a good addition!
Bruh wym throughout the week lol whoever doesnt eat the ceviche in 2 days max did not make it right 😂
Hahah valid point
California sheepshead? Looks like a big wrass to me.
It is.
Kerala kannur
This recipe is fire with any rockfish. Gonna try it with some bluefin we caught last month
First like
Thanks for watching!
Second
Thanks for watching!
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
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!
Yessir!!
Leave the root on the onion while you chop and it doesn't bleed as much.
2nd
Thanks for watching!
Can't believe this guy doesn't know how to pronounce his own last name...
I believe names are pronounced how the owner of said name wants to.
So I can identify as a meat popsicle.... Because I want to? Cool.
Ps: Ceviche is Not Mexican.
Right. But the fish and the series were.
Peruvians claim they invented ceviche but other cultures been eating fish marinated in citrus and in Mexico we have been eating ceviche for generations.
It’s a very versatile dish. Thanks to whoever invented it!
Ceviche is a Peruvian dish. Not Mexican.
Lime not lemonnnnnnn
Catfish ceviche🤢😂
TheHoundAngler 43 it’s good man had it before