CaliMex
Newbie
Posts: 6
Registered: 4-11-2004
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MEXICAN SHRIMP CEVICHE FOR ALL OF YOU FISH TACO EATING GRINGOS...
CEVICHE CAMARON......
1 POUND OF CAMARON CHICO = SMALL SHRIMP
HALF OF 1 WHITE ONION
10 GREEN MEXICAN LIMES
2 TOMATOES WITHOUT THE HEART OR SEEDS.
HALF A CUP OF CILANTRO
A PINCH OF SALT
LET IT CHILL IN A GLASS BOWL FOR 24 HOURS TO HAVE A REAL AUTHENTIC TASTE
THIS IS SOMETHING THAT GRINGOS MIGHT WANNA ACTUALLY TRY BESIDES THE ONLY 2 THINGS THEY EAT WHEN VISITING MEXICO WHICH IS FISH TACOS AND CARNE ASADA
BURRITOS....YUUUUCK
LET'S BE OPEN MINDED WHEN DSICOVERING THE MEXICAN CULTURE AND NOT THE DRY/BLAND AMERICAN MENTALITY...
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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How "authentic" you are, talking about gringos dry/bland mentality, and your offering Ceviche as a good example of Mexican food, did you know that
Ceviche is not originally a Mexican dish?
Its Peruvian-Ecuadorian, ***************.
[Edited on 4-11-2004 by BajaNomad]
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CaliMex
Newbie
Posts: 6
Registered: 4-11-2004
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well of course it's orignally from peru...this recipe is from my cousin in san luis,sonora mexico ************************
********************.
and yes most americans have a dry/bland mentality...*********************
********************
thts why you can't see it...most americans despise mexican people and hold so much much against us from wanting to come to the united states for a
better a life but again these are the same people who travel baja....hypocritical
[Edited on 4-11-2004 by BajaNomad]
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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I needed a good laugh this Sunday.
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bajalera
Super Nomad
Posts: 1875
Registered: 10-15-2003
Location: Santa Maria CA
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Thank you, Calimex, for finally coming up with a recipe. Like Jesse, I don't think of seviche as a traditional Baja dish. My opinion of Mexican food
isn't worth a lot, of course, but Jesse's is--he has qualifications most other Nomads lack. Despite this, he's almost always politely tolerant of our
dry/bland mentalities anyway, except when we happen to get unbearably stupid. (An attitude you might also want to consider, Newbie, if you decide to
stick around.)
Meanwhile, if you're sincerely interested in sampling an authentic peninsular feast, I suggest you get out of town when the pitahayas ripen and
collect a whole lot of them (either sweet or tart will do). Then find yourself some flat rocks, and pig out on pitahayas for several days.
For the authentic recipe, get a copy of Padre Baegert's Observaciones. You'll need a mano and metate, but as a connoisseur of Mexican cuisine you
probably have these in your kitchen already.
And buen provecho!
bajalera
\"Very few things happen at the right time, and the rest never happen at all. The conscientious historian will correct these defects.\" -
Mark Twain
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Margie
Banned
Posts: 270
Registered: 4-23-2004
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I understand what Calimax was trying to say.
I wonder how that would taste, Calimax, with a touch of garlic, a dash of cumino and 1 or 2 serranos? I'm going to have to try it both ways.
There is the best place for Ceviche, in Ensenada, across the street from the big bus station. I don't know what the name is, but its open air and
takes up the whole corner.
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