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Fred
Senior Nomad
Posts: 500
Registered: 3-15-2007
Location: Las Vegas
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Ceviche
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.
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MrBillM
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Recipe
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.
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comitan
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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.
Strive For The Ideal, But Deal With What\'s Real.
Every day is a new day, better than the day before.(from some song)
Lord, Keep your arm around my shoulder and your hand over my mouth.
“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
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Loretana
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Cebiche
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!! 
"If you want to find the secrets of the universe, think in terms of energy, frequency and vibration."
-Nikola Tesla
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BMG
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Location: La Paz / Bahia Asunci�n / Away from home
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Sorry...
| 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.
I think the world is run by C- students.
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edinnopolo
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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.
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elizabeth
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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.
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MrBillM
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Lemon Cooking
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.
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larry
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| 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.
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Skeet/Loreto
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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
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MrBillM
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Turbid Waters ? Who me ?
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.
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bajajudy
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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
I really need to do that preview post thing...I cant believe how poorly I type.
[Edited on 8-22-2007 by bajajudy]
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elizabeth
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| 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
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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!
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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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!
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DianaT
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| 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
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.
Diane
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woody with a view
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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.
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Minnow
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| 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!! |
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.
Proud husband of a legal immigrant.
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bajajudy
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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]
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Minnow
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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.
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]
Proud husband of a legal immigrant.
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DENNIS
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| 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.
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