SUNDOG
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Registered: 8-9-2006
Location: Baja
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This is Authentic Mexican Ceviche
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.
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Cypress
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SUNDOG. Thanks.
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Hook
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Location: Sonora
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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.............
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Hook
Elite Nomad
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Oh yeah, no cumin??????
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bajabound2005
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Cumin in ceviche? I don't think so...
Friends don't let friends drink white zinfandel.
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DanO
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Location: Not far from the Pacific
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It's only authentic if "lemons" means limons.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Mexitron
Ultra Nomad
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Location: Fort Worth, Texas
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THIS is authentic Mexican Ceviche
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BajaWarrior
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Registered: 9-27-2006
Location: Mission Bay, San Diego. Playa Hermosa, San Felipe.
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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.
Haven't had a bad trip yet....
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bajabound2005
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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.
Friends don't let friends drink white zinfandel.
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DENNIS
Platinum Nomad
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Registered: 9-2-2006
Location: Punta Banda
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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.
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BajaWarrior
Super Nomad
Posts: 2307
Registered: 9-27-2006
Location: Mission Bay, San Diego. Playa Hermosa, San Felipe.
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Mood: Anxious to get south
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| 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.
Haven't had a bad trip yet....
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bajaguy
Elite Nomad
Posts: 9247
Registered: 9-16-2003
Location: Carson City, NV/Ensenada - Baja Country Club
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Mood: must be 5 O'clock somewhere in Baja
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AND
Pacifico, ice cold Pacifico
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bajadock
Super Nomad
Posts: 1219
Registered: 12-20-2006
Location: Punta sur de \'Nada
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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]
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Slowmad
Nomad
Posts: 243
Registered: 3-24-2005
Location: Alta California
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| 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.
The only requirement for love or chorizo is confidence.
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