BajaNomad

Ceviche

Fred - 8-22-2007 at 09:40 AM

I would love to find out your best recipe for ceviche. Just had a terrible summer in Baja. Blew out my hip on the beach in Punta Banda and while doing rehab I got vertigo. Spending 2 nights in a Mexicam GENERAL hospital is quite a trip. But the operation was great. Now at home putting together a cookbook. Thanks in advance for your recipe.

Recipe

MrBillM - 8-22-2007 at 10:24 AM

Throw out all the extra stuff. Heat some butter or oil in a pan, season and Fry the fish.

God invented fire so that we wouldn't have to eat meat raw.

comitan - 8-22-2007 at 10:42 AM

MrBill

I know you are a very well informed person, so you should know that when you soak the fish in lime juice the enzymes cook it.

Cebiche

Loretana - 8-22-2007 at 11:42 AM

This recipe comes from my Mexican cooking guru,
Diana Kennedy.

Diana says that the word "cebiche" comes from the verb "cebar" which means to saturate, in South America.
Cebiche (or ceviche) is said to have originated in Peru.

a china or glass bowl
1 pound of skinned fillets (preferably Sierra, or Kingfish)
juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups)
2 medium tomatoes
3 or 4 canned chiles serranos en escabeche
1/4 cup olive oil
1/2 tsp. oregano
1/2 tsp salt, or to taste
freshly ground pepper

Cut the fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set the fish aside in the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir the marinating fish from time to time so that it "cooks" evenly in the lime juice.
Chop the tomatoes, chop the chiles with their seeds, and add them with the rest of the ingredients to the fish.

Serve on crisp tostadas, al gusto.

We had this style of cebiche in Veracruz at a wonderful mariscos shack on the beach at Boca del Rio. Its a bit different from the style of the Baja, but equally delicious!! :yes:

Sorry...

BMG - 8-22-2007 at 12:25 PM

Quote:
Originally posted by Fred
I would love to find out your best recipe for ceviche.


...can't help with the recipe. My specialty is taste testing and I am available to sample any of the recipes you come up with.

Eating.gif - 14kB

edinnopolo - 8-22-2007 at 01:13 PM

Loretana,

Diana Kennedy is not a name one would associate with Latin cooking, but her cookbook with regional recipes from all over Mexico produces some mouthwatering dinners.

elizabeth - 8-22-2007 at 01:24 PM

Diana Kennedy lived (and still lives) in Mexico for many, many years. She has been the recipient of the Order of the Aztec Eagle, or something like that for her research and expertise in Mexican cooking. All of her books are great...some of them are so basic and regional that they include recipes for grubs, ant eggs and chapulines!

My recipe...I just marinate the fish in lime juice (when I'm feeling fancy I'll add a little lemon and orange juice as well). Add diced tomato, fresh serrano chile, white onion, cucumber, and cilantro after draining excess juice, and just before serving. Sometimes I'll add clamato, or ketchup and make it the red kind...Acapulco style.

I have to admit that I read an article complete with pictures of the microscopic parasites that live in raw fish. You really don't want to see what they look like!!! The lime does not cook the fish, it just changes the texture, and definitely does not kill all parasites...but freezing does, so before I make the ceviche I freeze the fish for a little while! Makes dicing it a lot easier, too.

Lemon Cooking

MrBillM - 8-22-2007 at 01:29 PM

To each their own, as they say.

While it is correct that the reaction of the enzymes to the citric acid results in denaturation of the protein, diminishing or eliminating biological activity, I'm unsure of the extent to which it occurs in Ceviche Unless the fish is soaked for awhile in the marinade, at which point the only taste it seems to have is Lemon.

I'll stick with the frying.

larry - 8-22-2007 at 01:31 PM

Quote:
Originally posted by MrBillM
Throw out all the extra stuff. Heat some butter or oil in a pan, season and Fry the fish.

God invented fire so that we wouldn't have to eat meat raw.


Whatever your reasoning, the dish you are describing is by its nature, NOT ceviche.

If you don't like ceviche, fine, but don't muddy the waters.

Skeet/Loreto - 8-22-2007 at 01:59 PM

Fred: You just don't pay no Nevermind to old Mr. B--- Movement, He just likes to start Trouble over "Anything" , must be bored.

The Receipe list above must of come from the Hotel Oasis, as they served Fresh Cerviche nearly everyday from the early 1970's. For me the best was fresh caught Sierra served the next Day.
Glad to hear that your operation at the General Hospital was a Success. Good Luck. Skeet/Loreto

Turbid Waters ? Who me ?

MrBillM - 8-22-2007 at 01:59 PM

Well, OF COURSE, I was being sarcastic regarding Ceviche.

I assumed (perhaps incorrectly) that ANYONE on this forum would realize that. IF it slipped past someone, uh, I'm not sure what I could say that wouldn't be taken badly.

Fry that Fish. Baking is good, too.

bajajudy - 8-22-2007 at 02:06 PM

Here you can get the fish market to molida your fish. I like the texture better...
There used to be a restaurant that served the best ceviche. They put a little fresh ginger in it....yummy.
Did anyone ever figure out how to get drool out of a keyboard:tumble:

I really need to do that preview post thing...I cant believe how poorly I type.

[Edited on 8-22-2007 by bajajudy]

elizabeth - 8-22-2007 at 02:48 PM

Quote:
Originally posted by bajajudy
Here you can get the fish market to molida your fish. I like the texture better...
There used to be a restaurant that served the best ceviche. They put a little fresh ginger in it....yummy.
Did anyone every figure out how to get drool out of a keyboard:tumble:


You need to install one of those sneeze things they have in salad bars above your keyboard!!!

The ginger addition sounds good...it makes me think of trying out a seriously untraditional ceviche: ginger, mango, serrano chile, and cucumber!

shari - 8-22-2007 at 03:01 PM

I've learned to make ceviche from Juan's sisters, the ceviche queens... the trick is not to use tooooo much lime, or too little. We only soak the fish in lime for about 20 minutes then add the chopped onions, tomatoes, chili if ya want, and I add grated carrot for zest and add the cilantro last...here we eat it with mayo on a tostada and sometimes rice on top of the mayo then add the ceviche...wonderful!

DianaT - 8-22-2007 at 03:27 PM

Quote:
Originally posted by MrBillM
Well, OF COURSE, I was being sarcastic regarding Ceviche.

I assumed (perhaps incorrectly) that ANYONE on this forum would realize that. IF it slipped past someone, uh, I'm not sure what I could say that wouldn't be taken badly.

Fry that Fish. Baking is good, too.


Scares me when I agree with Mr. Bill:o

Yea, his post was off topic, but it made me laugh---probably because I agree---raw fish, even if drowned in lime juice. YUK

Still enjoy reading the recipes---especially about all those little parasites. :yes:

Diane

woody with a view - 8-22-2007 at 03:49 PM

if making a big amount do it peruvain style by adding 1.5" thick slices of corn on the cob and the same of boiled sweet potato.....mmmmmm.

Minnow - 8-22-2007 at 06:22 PM

Quote:
Originally posted by Loretana
This recipe comes from my Mexican cooking guru,
Diana Kennedy.

Diana says that the word "cebiche" comes from the verb "cebar" which means to saturate, in South America.
Cebiche (or ceviche) is said to have originated in Peru.

a china or glass bowl
1 pound of skinned fillets (preferably Sierra, or Kingfish)
juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups)
2 medium tomatoes
3 or 4 canned chiles serranos en escabeche
1/4 cup olive oil
1/2 tsp. oregano
1/2 tsp salt, or to taste
freshly ground pepper

Cut the fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set the fish aside in the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir the marinating fish from time to time so that it "cooks" evenly in the lime juice.
Chop the tomatoes, chop the chiles with their seeds, and add them with the rest of the ingredients to the fish.

Serve on crisp tostadas, al gusto.

We had this style of cebiche in Veracruz at a wonderful mariscos shack on the beach at Boca del Rio. Its a bit different from the style of the Baja, but equally delicious!! :yes:



Here is what I add to this very basic recipe.

3 cloves of garlic
2 shots of tequila.
1 bunch of celintro
1 can Herdez salsa ranchero

scratch the escabeche

use half your fresh squeezed lime juice and 1 of your tequila shots to cook your fish in for 2 to 10 hours. Drain off the excess juice. Then add the rest of your ingredients and give it a good stir. Enjoy with your favorite tostada or cracker. Mexican Saltines are called Saladito's.

bajajudy - 8-22-2007 at 06:34 PM

I am with Minnow on the "scratch the escabeche." I do not want vinegar in my ceviche.

I soak the fish in lime juice for a couple of hours(I dont have to say in the frig, do I?).
Drain and add
chiles to taste...whatever you have around fresh
chopped onion-I like red for the color and mild taste
chopped tomatoes-into small cubes
I dont put cukes because they give me indigestion but my recipe calls for them
Adding a little olive oil will meld the flavors but I do not put it in if I think that there might be some leftover.
chopped cilantro.

here we eat it on tostados with hot sauce(huichol) and catsup. I do not like the catsup in the ceviche...on top is ok.

Elizabeth...the sneeze shield was up....muy buena idea!



[Edited on 8-23-2007 by bajajudy]

Minnow - 8-22-2007 at 07:13 PM

I think draining is key too Judy. Nice catch on the Onion. I usually use half of one to two pounds of fish. My adds were for two pounds of fish also.

Seems like you and I could hang out and have a good ole time around our bowl of Ceviche.:bounce:

I also never use katsup. or cucumber. maybe a little clamato. That stuff puts it into another catagory; called coctails.

If you par boil the fish first and do basically all the same stuff it is also called escabeche de .........

[Edited on 23-8-2007 by Minnow]

DENNIS - 8-22-2007 at 09:22 PM

Quote:
Originally posted by edinnopolo
Loretana,

Diana Kennedy is not a name one would associate with Latin cooking

You're right. She never cooked a Latin in her life. She spent most of her career cooking Enchiladas and stuff like that.

Minnow - 8-23-2007 at 10:10 AM

Quote:
Originally posted by elizabeth
The lime does not cook the fish, it just changes the texture, and definitely does not kill all parasites...but freezing does, so before I make the ceviche I freeze the fish for a little while! Makes dicing it a lot easier, too.


By definition, Lime, or Lemon, does cook the fish. However, use only the freshest of fish in making this dish, if not, best to have some that has been frozen for at least 3 days.

In the states, Sushi, is required to have been frozen, except for live or shell fish, for 3 days. I bet most people didn't know that.:lol:

BornFisher - 8-23-2007 at 03:32 PM

Everyone forgot the avocado slices and that red hot sauce in those little red bottles!!!

Sallysouth - 8-23-2007 at 04:11 PM

Yep, gotta have some avo in the ceviche, along with cilantro.I personally like a bit of catsup on the side with mine.I dice the avo and add after draining, just before serving.YUMMM!(Sierra is my favorite)

Sushi 101?

Sharksbaja - 8-23-2007 at 06:51 PM

Quote:
Originally posted by Minnow
Quote:
Originally posted by elizabeth
The lime does not cook the fish, it just changes the texture, and definitely does not kill all parasites...but freezing does, so before I make the ceviche I freeze the fish for a little while! Makes dicing it a lot easier, too.


By definition, Lime, or Lemon, does cook the fish. However, use only the freshest of fish in making this dish, if not, best to have some that has been frozen for at least 3 days.

In the states, Sushi, is required to have been frozen, except for live or shell fish, for 3 days. I bet most people didn't know that.:lol:


Corretomundo little fish! That's not all they do to it!;D Perhaps we could get Bob to list the unpronouncible ingredients in the ever so fresh sushi marketed everywhere.:lol:

Most folks wouldn't have a clue.:O:wow::barf:

DENNIS - 8-23-2007 at 07:19 PM

Quote:
Originally posted by Minnow

In the states, Sushi, is required to have been frozen, except for live or shell fish, for 3 days. I bet most people didn't know that.:lol:

I, for one, definitly did not know that. Sushilore is my least favorite subject.
You people.........I don't know. If you were all on a party fishing boat, you'd be snapping the bait off each other's hooks.

elizabeth - 8-23-2007 at 08:39 PM

Minnow...the dictionary definition of "cook" is

1. to prepare (food) by the use of heat, as by boiling, baking, or roasting.

So...lime and lemon do not "cook" anything.

I definitely did not know about the sushi freeze rule! You still won't find me eating sushi, frozen or not...ceviche is another matter!

bajadock - 8-23-2007 at 09:32 PM

Seafood is my favorite. Ceviche and sushi are in my top 5. Narrow definitions are logically accurate, but miss all of the fun.

Reminds me of rednecks(or is that longnecks) who will only enjoy a "Kers Light" or "Bud". Suggest sampling more of the universe than just immediate family/hand-me-down interests.

Sallysouth - 8-23-2007 at 09:43 PM

OOOO, I won't touch that with a ten meter pole! I also love sushi, ceviche, etc.I bought a red snapper a few years ago, brought it home and put my glasses on(close ups) and freaked out when I saw all the little worms and weird things inside of the fish.Good call on the freezing method Elizabeth, and my butcher told me the same thing.