BajaNomad

This is Authentic Mexican Ceviche

SUNDOG - 7-12-2007 at 07:58 AM

This is Authentic Mexican Ceviche

Original recipe yield:
8 servings

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs


INGREDIENTS
5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
1/4 cup chopped fresh cilantro, or to taste
tomato and clam juice c-cktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips
DIRECTIONS
Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Cypress - 7-12-2007 at 09:23 AM

SUNDOG. Thanks.:D

Hook - 7-12-2007 at 11:56 AM

that sounds good but its hard for me to eat ceviche without avo or mango or papaya or something with a little sweetness anymore.

I think I'd replace the cucumber as the radishes will still provide some crunch.

But then it wouldn't be authentic.............:no:

Hook - 7-12-2007 at 03:39 PM

Oh yeah, no cumin??????

bajabound2005 - 7-12-2007 at 05:22 PM

Cumin in ceviche? I don't think so...

DanO - 7-12-2007 at 05:26 PM

It's only authentic if "lemons" means limons.

Mexitron - 7-12-2007 at 05:39 PM

THIS is authentic Mexican Ceviche;)

halibut ceviche1.JPG - 36kB

BajaWarrior - 7-12-2007 at 07:16 PM

I like mine made of Triggerfish and served on Tostada's. And with little wedges of Avocado as a garnish. Add some Tapatio, Chalula or like and you've got a meal.

bajabound2005 - 7-12-2007 at 07:29 PM

Yup! to be the real thing it has to be that bag of TOSTADAS; not chips!! Please note there in no apostophe in TOSTADAS. The word is PLURAL not possessive! Yup! I'm one of those.....when you add the apostrophe it makes it possessive.

DENNIS - 7-12-2007 at 07:45 PM

Years ago, lots of years ago, I had in my hands five pounds of frozen Halibut. Pure meat. I also had a copy of a Vincent Price cookbook. Remember him? Dracula or whatever? He was also a gourmet.
In his book is a recipe for ceviche which I applied to the the pile of fish on my hands and I followed the directions to the letter.
It was excellent. Better than anything I've ever tasted here or there since.
I used 3/4 inch cubes of fish rather than the minced style we see in Baja so, perhaps that made the difference.
I'm sure his book is still available. Barnes and Noble, Transylvania.

BajaWarrior - 7-12-2007 at 09:06 PM

Quote:
Originally posted by bajabound2005
Yup! to be the real thing it has to be that bag of TOSTADAS; not chips!! Please note there in no apostophe in TOSTADAS. The word is PLURAL not possessive! Yup! I'm one of those.....when you add the apostrophe it makes it possessive.


Well, I'm very possessive about my Tostada's, AND what is on them.

Stopped at a clam stand in San Quintin last Wednesday, they made us two beautiful clam c-cktails and told it was self serve on the Ceviche. Absolutely delicous, with plenty of Tostadas.

AND

bajaguy - 7-12-2007 at 09:08 PM

Pacifico, ice cold Pacifico

bajadock - 7-13-2007 at 08:18 AM

First intro to ceviche was Dos Amigos, Steamboat Springs, Colorado. Couldn't be a more land-locked place for seafood.

Dennis, had no idea about Vincent & Mary Price's culinary expertise. Reviews on "A Treasury of Great Recipes" indicate that it is a compilation of recipes from their dining experiences as they traveled the world.

Wide variety of ingredients and interpretations add to ceviche's possessive powers.

[Edited on 7-13-2007 by bajadock]

Slowmad - 7-13-2007 at 09:10 AM

Quote:
Originally posted by bajabound2005
Cumin in ceviche? I don't think so...


Cumin is clutch in ceviche.
Has been used forever to balance the brightness of the citrus.