I love the stuff. All kinds. The more exotic the shellfish, the better. Here´s a recepie for those pussey asses that don´t like "Raw" fish. TUNA CEVICHE 2 medium cans of tuna with oil. 2 small onions 2 large tomotoes Handfull of Cilantro 6 Limes (the green not the yellow) Jalapeños to taste salt and pepper Dump most of the oil out of the tuna cans. Dump tuna in a glass bowl. Chop up Onions, Tommys, Cilantro and Jalapeños. Dump into bowl with tuna. Squeese the lime juice and mix the entire batch. Salt and pepper to taste. Put in fridge for at least 1 hour. Serve with corn chips or crackers. Wash down with Ice cold Beer (lager). Easy peasey, nice and easy. Your friends will love it. You got any good ones? Post em here.
Don't have any recipes, but I tried this once and loved it but it didn't have raw fish. Does it normally have it? Thanks for this recipe. I'm gonna give it a try.
Normally ceviche is raw white fish that's been marinated in citrus juices (lime and lemon mostly) for at least 24 hours. The acidity cooks the fish. If you put shrimp or scallops into the mix, you should boil them first. I like to add cayenne pepper to my ceviche. When I serve it for dinner, I often serve it in a martini glass as an appetizer. Sachin
Actually, the Lime juice cooks the fish or shell fish, therefore any kind of fish or shellfish that has soaked long enough gets cooked. I figure 1 good refrigerated hour is long enough. Just remember to use alot of lime juice. Canned Tuna replaces the fresh stuff, so people that are squeemish can deal with it. 95% of those that try it, love it. I used this recepie to get an ex GF to try ceviche. She had a thing about uncooked Fish, she didn´t believe me when I told her the Lime juice cooks and preserves the stuff....Anyway, She flipped. I had to make it for her, quite a bit after that.
I could seriously live on ceviche. I had a mixed ceviche with fish, shrimp and squid in a tomato sauce in Cozumel last year that was out of this world. I've tried to duplicate it and come close but can't. 24 hours for fish is too long though.
I am a big fan of ceviche mixto as well. In Costa Rica it was usually served with fresh tortilla chips...fantastic. They use the white fish corvina, which is similar to a sea bass I believe. We made it using swordfish and it was pretty good. I haven't found any good restaurants yet that carry it. There are a ton of variations on the recipes, which varies in Peru, Mexico etc. I believe there was even a thread in Peru's NSR forum that was mostly arguing which country first made ceviche and which country's version was best etc. I would eat it all of the time, although so far I haven't found a place to get fresh squid, octopus and shellfish cheap. The perfect summer meal.
Since Tilapia is farmed and thus more prone to contamination, I am not sure that I will use Tilapia even if the marinating process is supposed to cook the fish.
Throw in some worstersciere (sp?) sauce too just before serving it. For me the best part of ceviche is the preparada that goes along with it. Throw in some jalepeno juice, worstersceire and and juice from half a lime into your beer and your in business on a Saturday afternoon. If using shrimp, always boil it first.
It´s a matter of debate. "pickling fish" was used by the indigenous people of america and the pacific rim well before any white person showed up. It was a way to preserve easily spoilable food. What´s interesting is that every country has their own version. And they are all good. I particularily like the veracruz style from mexico. They add avocado to a mix of seafood. Yummy stuff.
I think I am going to try to make a batch over the weekend if I have time. Nothing quite cures a hangover like the leche de tigre, right?
Yea, I was about to say the same thing. Best served with camote, and classic large-kernel Peruvian corn
My GF is peruvian and we argue about ceviche all the time, she like you insist it was invented in Peru. That, sadly is not true. But you do make a fine ceviche. The Peruvian is more like small thin fillets with purple onion and camote (sweet potato) on the side. The combination is good. Sour and sweet. Unlike the typical ceviche found all over Latin America which is served straight up. By the way, she whipped up a killer batch of Huancaina crema last night. We ate it with grilled chicken breast and boiled potatos. Nice dinner.
It was made in Peru before the white man even reached the new world Not Ecuador, not Mexico.... just search google for ceviche and the results mention Peru 99.9% of the time. First made by Incan and sub-Incan civilazations
you won wonka!!!! jk yes We have our own version of ceviche,in Central america and mexico but in the modern world the Pervuians ©opyrighted it first
How did they do that without citrus? They didn't have citrus either. And a "version" of ceviche without citrus is not ceviche, its something else. What's next, chairo without chuño?