Ceviche

Lalanae · Post by **Lalanae** » March 19, 2007, 3:09 pm

Arb's fish recipes reminded me I haven't had ceviche in a long time. I made some several years back, a composite of a couple recipes online. It was pretty easy and turned out well.

Anyway, I'm curious about what you like in a ceviche, from the type of seafood, to the citrus juice blend, seasonings, and other extras, like avocado, tomato, black beans, etc.

Post recipes!

Arborealus · Post by **Arborealus** » March 19, 2007, 3:49 pm

Lalanae wrote:Arb's fish recipes reminded me I haven't had ceviche in a long time. I made some several years back, a composite of a couple recipes online. It was pretty easy and turned out well.

Anyway, I'm curious about what you like in a ceviche, from the type of seafood, to the citrus juice blend, seasonings, and other extras, like avocado, tomato, black beans, etc.

Post recipes!

Hrmmmm I'm going to try on with crawfish and catfish.

Dorado is actually a really good fish for Seviche too...

Lemme think about a recipe for a while...

Pherr the Dorf · Post by **Pherr the Dorf** » March 20, 2007, 2:01 am

Lemon lime and orange... fresh juices in a ratio of 4:2:1 (fl oz not fruits).

have to have avo's
have to have good tomatoes
have to have the garlic cilantro thing balanced for the fish you are using
shrimp shrimp shrimp rockcod shrimp and shrimp
a nice non-green tasting heat (ie use a birdseye or habanero)

Lalanae · Post by **Lalanae** » April 8, 2007, 3:32 am

QUESTION!

A lot of the recipes for shirmp or scallop ceviche instruct you to boil the shellfish for like a minute before mixing the ingrediants. Is that necessary or do you think its included as a step to speed up (cheat) the "cooking" process?

Arborealus · Post by **Arborealus** » April 8, 2007, 10:18 am

These days I would par boil all ingrediennts unless you know they have been flash frozen...or you caught the fish yourself in bacteriologically clean water. Or par steam...

Well I'd do that if anyone else were eating the seviche especially kids. Personally it takes a very unusual strain of bacterium to cause me problems, Fuck clean living...innoculate yourself...

.

Truant · Post by **Truant** » April 9, 2007, 5:13 pm

Arborealus wrote:bacteriologically

20 points!

Boogahz · Post by **Boogahz** » April 9, 2007, 5:31 pm

Truant wrote:
Arborealus wrote:bacteriologically
20 points!

Are you sure there was not a double- or triple-word bonus in there somewhere?

Chidoro · Post by **Chidoro** » May 8, 2007, 5:36 pm

Lalanae wrote:QUESTION!

A lot of the recipes for shirmp or scallop ceviche instruct you to boil the shellfish for like a minute before mixing the ingrediants. Is that necessary or do you think its included as a step to speed up (cheat) the "cooking" process?

You can if you're nervous about where you get your seafood from although I don't when we make ours. We just pan sear our sea scallops and it goes quickly.

Lemon lime and orange... fresh juices in a ratio of 4:2:1 (fl oz not fruits).

have to have avo's
have to have good tomatoes
have to have the garlic cilantro thing balanced for the fish you are using
shrimp shrimp shrimp rockcod shrimp and shrimp
a nice non-green tasting heat (ie use a birdseye or habanero)

We do scallops shrimp scallops and more scallops. You also have to make it a day in advance so the juices really get in there.

laneela · Post by **laneela** » May 8, 2007, 5:52 pm

For four people:

Finely diced 1/2 green and red bell pepper
Finely diced Jalapeño pepper (about half of one is good, more or less depending on how spicey you want it)
2 lbs of Mahi or Tilapia, largely diced
1/3 c finely diced red onion
2-3 tbsp chopped fresh cilantro
3/4 c mixed citrus juice (lemon/lime/orange)
zest of said citrus fruits
pinch of sugar
s/p tt
drizzle of olive oil

Mix and sit for 2-3 hours, lightly mix once an hour and voila!

You can also add cucumber, tomato or fresh corn off the cob if you'd like.

VeeshanVault

Ceviche

Ceviche

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