I haven't done it on a canoe trip (yet) but I love ceviche.  I've made it a few times at home though.  I bet it would be good on a trip too and the thought has definitely crossed my mind before.

What kind of fish do you think would work best?  I've heard of, but never tried, ceviche with salmon so I guess lakers would be one possibility.  Walleye of course might work.  I bet the best fish to use might be deboned northern pike though.  Nice firm texture.

I think I'd squeeze the limes at home just before I left and bring the juice in a small lexan bottle.  I'd be worried about how it might taste coming out of a nalgene.  My base recipe at home calls for the juice of 6 limes for 2 lbs of seafood if that helps.  Of course there's fresh peppers and whatnot in there too.  If you were doing fish only you could get by with less.

Would you bring in a fresh red bell pepper and a red onion to dice in?  What about a little fresh ginger?  Jalapenos if course.  Then of course there's cilantro if you like it, but you might have to go with dried there.  Avacado?  For sure, a meal that would have to be eaten early in the trip if you bring fresh ingredients for it.  Even some fresh wild blueberries in there would provide an interesting substitution for recipes calling for mango instead of avacado...

For sure, you could make an awesome meal using ceviche and the only thing you'd need a stove or fire for is to heat the dishwater. 

One of these days when I plan a trip with an easy first day with not too many portages and some time to fish...it's going to have to happen. 

I've read it all now.  Foody's.   

PhantomJug wrote on Mar 22^nd, 2011 at 5:35pm:


I kinda know what you mean PJ
I feel the same way when I hear "Boozies" discussing the merits of wine or single malt liquors  
I'm a peasant basically. My only criteria is whether something tastes good and I can enjoy it without a long " break-in" period.  

Actually, I was thinking in terms of "its a hot day and standing over the fire cooking dinner is not something I'm looking forward to."  I'll pack a pasta salad meal on summer trips for the same reason.  On a layover day, I'll cook the pasta in the AM (when it is cooler), park it where it can stay cool for the day, and have the salad that evening.

But, what brought Ceviche to mind is that my wife just had it in Miami and daughter just had it in Panama.

PJ -

Ever try your fillets dipped in honey and coated with ground pecans?

dd

Quote:


Just think how impressed they'd be IF when asking for a pull of your jug, you offered them some Ceviche as an appetizer

A friend of mine is a self proclaimed gourmet and budding oenophile(?)
A few summers ago he had a party and told me to bring something to drink. I brought a 6-pack of local craft beer, and a BOX of Cabernet made in Australia. ( Price was right )

When I got there his wife pulled me aside and said that her husband had invited some new friends of his from a wine appreciation course as well. She said that I should be prepared for their snooty comments on my wine selection.

 I come to the back yard, and all the wine people are huddled off by themselves, sniffing/swirling, waxing intelligent over the merits of their wines of choice

The other guests who I mostly knew, were just socializing, hanging around the grill/food area.

Not wanting to miss a chance for mischief, I walked right up and put my 2 Liter box-o-wine on their table and proceeded with great flourish to get the spigot out and fill my glass partly, swirl/sniff and spit it into the bushes, proclaiming " An excellent year and for $8.99, a real bargain"

My friend was Sooo embarrassed, a few of his new Friends acted like I had passed gas, but 90% of the people cracked up and before the night was over and my box wine gone, I had more than a few wine lovers tell me that MY selection was heads and tails over the pricey stuff they brought

There is a fine line between being knowledgeable and just being pretentious. I admire/respect the first, love to poke at the second