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Northern Atlantic: New England States An area for the cold water divers of the New England States.

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Old 05-09-2019, 04:14 PM   #1
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Join Date: Mar 2013
Location: Richmond, RI
Age: 38
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Tautog ceviche with mango and caviar

I always avoided eating raw/marinated tautog because of slime. However I decided to give it a try recently. I was pleasantly surprised with it in ceviche.
As you probably know, generally speaking ceviche is a marinated fish salad and can vary a lot of ingredients. Feel free to substitute and experiment.
I sharing my recipe:

0. First and foremost you need to skin and fillet your fish as soon as possible to avoid contact meat and slime.
Here is pliers method I use: https://www.youtube.com/watch?v=deB4szsL0zA

1. Chop fish in 1/2 inch pieces and pour enough lime juice to cover the fish. I use zip bags. Marinate in the fridge over night.

2. Prepare vinaigrette:
- In a small bowl, whisk together 1/4 cup of white wine vinegar, 1/4 t.s. salt, 1/2 t.s. black pepper, lime and/or lemon zest, and a pinch of sugar.
- Slowly add 1/2 cup of extra virgin olive oil, whisking until emulsified.
I was lazy and just blended everything with blender.

3. Prepare topping: crush wasabi peas, coriander seeds and coarse salt together.

4. Pan toast bread in small amount of butter with garlic.

5. When fish marinated - drain the lime juice. Chop sweet ripe mango in 1/2 inch pieces. Chop jalapeno pepper fine. Mix fish, mango, jalapeno and generously dress with vinaigrette.

- put toasted bread as a base (it will collect all the juices)
- put a bit of cilantro, arugula and scallion on the bread
- put fish-mango mix on top of greens (I used steel cylinder to form a cylindrical shape)
- put black capelin caviar (or tobikko) on top
- sprinkle with wasabi peas topping
- decorate with onion and sweet pepper


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Last edited by Agador; 05-10-2019 at 02:51 PM.
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Old 05-10-2019, 06:27 AM   #2
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Join Date: Jul 2008
Location: Out harvesting seafood.
Age: 55
Posts: 516
Re: Tautog seviche with mango and caviar

Hmm. That looks pretty good. If I score this w/e, maybe I'll batch one up for a party I'm going to the following w/e. I'll have to freeze the fillets over the week.
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Old 05-11-2019, 06:12 AM   #3
straight shaft
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Location: Florida, Puerto Rico, Mass.
Age: 55
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Re: Tautog seviche with mango and caviar

Tautog is one of my favorite fish for ceviche. Although I prepare it differently, it has the perfect texture for ceviche. Nice presentation. Enjoy!
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