Black drum ceviche is a delicious and refreshing way to enjoy this flavorful fish, and it's a perfect dish for the fall season in Texas. Ceviche is a traditional Latin American dish where fish or seafood is "cooked" using acidic marinades, such as lime juice or vinegar. The acidity of the marinade "cooks" the fish by denaturing the proteins, and the result is a flavorful and tender dish that can be enjoyed as an appetizer or a light lunch.
The key to making great black drum ceviche is to start with fresh, high-quality fish. Look for black drum fillets that are firm to the touch, have a nice color, and have a fresh, mild smell. Once you have your fish, it's important to slice it into small, bite-sized pieces. This will ensure that the ceviche is evenly marinated and that the fish is easy to eat.
Here's a recipe for black drum ceviche that is perfect for the fall season in Texas:
- 1 lb black drum fillets, cut into small, bite-sized pieces
- 1 cup lime juice
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely diced
- Salt and pepper
- Tortilla chips, for serving
In a large bowl, combine the black drum pieces, lime juice, cilantro, and jalapeño. Stir well to ensure that the fish is evenly coated in the marinade.
Season the ceviche with a pinch of salt and pepper.
Cover the bowl with plastic wrap and refrigerate the ceviche for at least 2 hours, or until the fish is fully "cooked."
Once the ceviche is ready, give it a stir and taste for seasoning. Adjust as needed with salt or pepper.
Serve the black drum ceviche in small bowls or cups, and garnish with a few cilantro leaves.
Serve with tortilla chips or tostadas for a delicious appetizer or light lunch.
It's important to note that the acid in the lime juice will "cook" the fish and make it opaque, the time you leave it in the marinade will vary depending on the thickness of your fish, so check it regularly and adjust the time to your preference.
Ceviche is a versatile dish that can be enjoyed in many ways. You can serve it as a traditional appetizer, with tortilla chips or tostadas, or you can enjoy it as a light lunch, served over lettuce or mixed greens. Another great way to enjoy ceviche is to serve it in a small bowl or cup, as an hors d'oeuvre, at a party or gathering.
The ceviche is best served chilled and it will have a great balance of flavors, the acid from the lime juice will balance the fishiness of the drum, the cilantro and jalapeño will bring freshness and a light kick of heat to the dish.
Ceviche is a great way to enjoy black drum during the fall season in Texas. It's a refreshing, flavorful, and easy-to-prepare dish that can be enjoyed on its own or as an appetizer. You can experiment with the recipe, feel free to add more or less jalapeño depending on your heat tolerance, or add diced tomatoes, avocado or red onion for more texture and flavor.
When it comes to sourcing your ingredients, always look for fresh and high-quality ingredients. Fresh lime juice will make a huge difference in the final dish, so try to avoid using bottled lime juice if possible. The same goes for the cilantro and jalapeño, they should be fresh and vibrant in color.
When it comes to the fish itself, be sure to follow safe food handling practices. Keep the fish refrigerated until you're ready to prepare it, and be sure to properly clean and sanitize your cutting board and utensils before and after handling raw fish.
Black drum ceviche is a delicious and healthy way to enjoy this flavorful fish during the fall season in Texas. With its fresh, tangy, and slightly spicy flavors, it is sure to be a hit at any gathering or party.