Almost Raw Fish

I love to eat sushi. I could probably eat it every day and never get sick of it. But it wasn’t always that way. Years ago a friend and mentor tried to turn me on to sushi. Well. I’ll tell you I was not having it. Raw fish!? No F~!@# way!

A year or so later I got a job at a Creole restaurant. The head Chef decided I should be an oyster shucker. He taught me the technique and I started opening clams and oysters as my full time job. At peak time I probably opened at least 300 raw shell fish a night. Well, after a few months of this…I got curious and decided to try some of these slimy, gooey looking things. What can I say; it was love at first bite. Once I tried raw oysters, sushi didn’t seem like a bad idea so I dove right in. I have never looked back.

For a lot of you I am probably preaching to the choir, but I know there are still some who feel the idea of raw fish is just too hard to swallow (pun intended). I am going to share with you one of my favorite foods of all time. I call it Almost Raw Fish. However, most of the world calls it Ceviche.

Many of you may find (as I have) that Almost Raw Fish actually tastes better than the cooked version. Check out my simple recipe below.

1. Lemons or Limes: 5-6 (I prefer limes or a mix of both)
2. Garlic: 3-5 Large cloves (More is better with me and garlic so I use 8 cloves)
3. Onion: 1-2 Large (I prefer Red)
4. Pinch Sea Salt (optional)
5. Avocado: 1-2 Large (not too ripe)
6. Tomato: 1 large
7. White Fish Fillets: 4-6 large Fillets
8. Optional: Sweet and or hot peppers (I like it hot!)

Crush up the Garlic, chop the Onion and set aside.

Cut the fish up into small strips or cubes (about 1 inch each). Throw them into a mixing bowl. Squeeze the lemons, limes or both into the bowl. You may need more or less depending on how much fish you use. Basically you want enough so the fish is fully covered.

Mix in the garlic, chopped onion and sea salt.

Add peppers if you got em.

Now place the mixture into your fridge overnight or for at least 4 hrs. When you come back to it the fish will have turned white. This is because the enzymes in the citrus juice have ‘cooked’ it for you.

Now, chop the tomato and avocado into very small pieces and mix with the fish.

Serve chilled and enjoy.

There are literally hundreds of different Ceviche recipes around, and after you experiment with this one, I encourage you to get creative and make up some of your own. Almost Raw Fish not only tastes great but it provides a simple and delicious way to pack your Personal Eating Plan with high quality protein.

Your assignment, should you choose to accept it, is to make yourself some Almost Raw Fish this week. Follow my recipe for starters (it can also be done with shrimp by the way).
Another option is to check around and see if there are any South American restaurants in your area that feature Almost Raw Fish (Ceviche). Either way, once you have tried this stuff, I think you may find that you quickly become a convert.



P.S. After you go home and make yourself some Almost Raw Fish, post a comment and be sure to let me know what you think.

“Almost” RAW Eggs

You know those movies like Rocky, or Electra Glide in Blue, where you see the hero drink down a big gulp sized glass of raw eggs? Have you ever tried it? Drinking raw eggs is not the easiest thing to do. The texture is not the greatest and the flavor is not so great either.

Now don’t get me wrong, I love eggs. I use eggs quite a bit in my personal eating plan, they are a great source of protein as well as other important nutrients. I even use raw eggs in some of my favorite recipes. I’ll admit however that I have only actually been able to drink a glass full of raw eggs on one occasion.

Some people are afraid that raw eggs may be a source of salmonella. The secret to eating raw eggs safely is to get the freshest eggs possible and to know the source. If you are worried about getting sick but still would like to use eggs in your recipes, try using “almost” raw eggs. Almost raw eggs allow you to enjoy your eggs with no fear that they will make you sick while you still have an egg with a loose consistency for salad dressings, home made mayo, aoli etc.

Here is how you make them “almost” raw:

1. Put egg(s) out at room temperature

2. Boil water and then turn it off (leaving on burner)

3. Put egg(s) immediately in water and leave for 5-6 minutes

4. After 5-6 minutes has elapsed, empty hot water

5. Before breaking eggs run under cold water for a few seconds ( you don’t want to burn your hands)

6. Break open egg(s) into bowl or blender etc. You may need a spoon to scoop out some of the whites which may be slightly stiff.

Well there you go, an easy way to make your eggs safe and still enjoy them in your favorite recipes. Remember to check back here for more nutrition tips as well as other ideas about how to enhance your own personal eating plan.