northwoods ceviche (pickled fish) for Carl
Sugar
White Vinegar
Mustard seed
Peppercorns
Cayenne pepper
Bay leaves
Garlic cloves
Ginger
Zuchini slices 1/2 " thick
Carrot slices (very thin)
Red and white onion cut into bite sized pieces
Optional: radish slices and purple/white cabbage shreds
Clean fish (easiest to slice down the sides leaving bones in then remove the skin just like you would with a fillet).
Freeze fish. (May not be an important step for saltwater species, but freshwater fillets should be frozen for several days to a few weeks to kill parasites).
Thaw fish, slice into strips 1"x 2".
Place fish in a plastic (or other non reactive bowl) with 2 quarts water and approximately 1/4 cup salt for 12 hours refrigerated.
Drain water and pour enough white vinegar in to cover the fish. Soak 24 hours refrigerated
Drain fish but save the vinegar for pickling.
Make a 2 part vinegar to 1 part water to 1.5 parts sugar. (So if you have 1 cup of vinegar you use half a cup of water and 3/4 cup sugar- just adapt for larger quantities. Making a quart at a time isn't practical when I know so many people who enjoy it). Bring to a boil and disolve the sugar in a nonreactive pan. Allow to cool completely.
In pint jars, add a pinch of peppercorns, 2 pinches of mustard seeds, a pinch of cayenne pepper, 1 garlic clove cut in half, and 2-3 thin slices of ginger. I try to sprinkle these between the layers and add a little extra if it looks light. Tuck a bay leaf in each jar. Layer the fish and vegetables, repeating all the way to the top.
Pour in the cooled vinegar/water/sugar solution to cover ingredients.
Put the lids on the jars and refrigerate 3-4 days to allow flavors to develop.
Enjoy with smoked Gouda on a cracker with a cold beer of choice.
Can't remember the original, I've changed a few things here and there, but the 2-1-1.5 ratio stays the same and its always worked out very well.
