Let's Make Cebiche
Posted 04 February 2009 - 09:52 PM
"When governments fear the people there is liberty. When the people fear the government there is tyranny." - Thomas Jefferson
Posted 05 February 2009 - 08:37 AM
Only difference here in Guatemala is that we make it with a bit of diced tomato, onion, jalapeno, naranja agria (sour orange), hierbabuena (mint, I believe) and cilantro.
The best ceviche in my opinion is the one made with a mollusk called Casco de Burro (Donkey Hoof). It has a pitch black liqueur and tastes like heaven. I wish I knew what you would call it in english. I just know the scientific name: Grandiarca grandis.
Posted 08 February 2009 - 09:13 PM
Posted 08 February 2009 - 09:49 PM
Posted 27 May 2009 - 11:47 AM
Anyway- I passed out after starting to make it last night and it ended up marinating in lime and orange juice all night. I normally do good fresh fish like 3-4 hours.
I just did a generic mix- tomatos, white onion, cilantro, a few Caribbean reds all diced up. I drain the fish out of the marinating mix and add new fresh lime and orange juice mix.
Fish salsa! Good with chips and avocados.
Posted 27 May 2009 - 02:36 PM
Posted 27 May 2009 - 02:52 PM
All grown up and still fascinated by nipples
Posted 27 May 2009 - 03:01 PM
Posted 27 May 2009 - 03:56 PM
I'm guessing that marinating it all night in all that citrus should've cooked the fish, correct?
Yep, as THP said. Many ways to make it- not a good food for the heartburn prone though.
Posted 09 February 2012 - 08:53 PM
Thanks and yes you are correct. Unfortunately we dont have fresh seafood in these parts. Its ashame that fresh water fish wont work
Posted 09 February 2012 - 11:57 PM
Posted 15 February 2012 - 02:49 PM
[Edit: I've never had it with shark, pompano, skate, cobia, mackerel, or permit... but I'd bet they'd all work as well. On a side note, for the best civiche experience, you really want to have the freshest fish you can find.]
I made a ceviche for a seafood throwdown back in August 2010, and it was fantastic.
1/2 # yellowtail snapper cut into 1/2" cubes
1/2 red onion chopped fine
1 green onion
2 plum tomatoes
1/2 cucumber [edit: 1/2" cubes]
4 limes juiced
2 lemons juiced
1/2 cup orange juice
2 serranos sliced thin w/ seeds
1/2 tsp kosher salt
Mix and let marinate for 1 hour. Mix occasionally.
~ a hand full of chopped cilantro (add and mix directly prior to serving)
To me cilantro is almost a must have ingredient in ceviche, but that's just my taste. Culantro, which is very similar, can also be used.
[The old TD post can be found here http://www.thehotpep...post__p__369358 if anyone is interested in seeing pictures. You'll need to scroll down a bit.]
Posted 15 February 2012 - 04:54 PM
Posted 16 February 2012 - 02:03 PM
Mackerel will probably be "too fishy" for most people's taste. It's MUCH better smoked, IMO.
Posted 16 February 2012 - 02:07 PM
Fixed your link Sum. To link to a post click the post number.
Posted 16 February 2012 - 10:05 PM
Vision w/o action is merely a dream. Action w/o vision just passes time. Vision with action can change the world. - JOEL BARKER
Posted 16 February 2012 - 11:14 PM
And Bear loves Ceviche [just to stay on topic] and apple bottom jeans.
Edited by SumOfMyBits, 16 February 2012 - 11:15 PM.
Posted 16 February 2012 - 11:20 PM
Posted 16 February 2012 - 11:57 PM
It's not "too fishy" for me, just trying to imagine the rest of the flavor profile. I'd have to refer to TB....
Posted 17 February 2012 - 12:00 AM
I love this Peruvian joint.
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