Pepper grower extraordinaire, Devv, got me thinking about ceviche. Excluding jalapenos/serranos from the equation, what might be a great pepper to use? Devv suggested, I think, Aji Limos. His idea makes sense to me, but, I''m thinking perhaps even Scotch Bonnets, or Bahamanian Goat peppers. I've never made ceviche, so, I'm just acquiring ideas.
Ceviche...Favorite Pepper?
- Thread starter Roguejim
- Start date
Check out my FLOG, you DO NOT want an over powering pepper. I have made about 5 pounds of ceviche in the last 2 weeks. I love using serrano or Thai peppers.
Lots of people with no clue talking crap, basically.
http://thehotpepper.com/topic/44681-lemon-aji-vs-aji-limon-vs-lemon-drop/?hl=%2Baji+%2Blimo#entry937913
Aji limo is usually a red C.chinense (had them from Peru - see Indiana_jesse above)
Aji mochero is a yellow C.chinese, similar to, or the same as, Aji limon, also the yellow form of Aji limo
Aji limon is a yellow C.chinense, also known as CGN 19211. It is also know as Hot lemon habanero
Aji lemon or lemon drop is a C.baccatum, also known as CGN 17036
http://thehotpepper.com/topic/44681-lemon-aji-vs-aji-limon-vs-lemon-drop/?hl=%2Baji+%2Blimo#entry937913
Aji limo is usually a red C.chinense (had them from Peru - see Indiana_jesse above)
Aji mochero is a yellow C.chinese, similar to, or the same as, Aji limon, also the yellow form of Aji limo
Aji limon is a yellow C.chinense, also known as CGN 19211. It is also know as Hot lemon habanero
Aji lemon or lemon drop is a C.baccatum, also known as CGN 17036
Nigel knows what he's talking about. And yeah, in generally Aji Limo is used, and I think its also served with Creme de Rocoto, no?
Interesting trivia, often times you'll find a yellow/orange Aji Limo sold in (frozen) bags of red pods. Not sure why that is, but it seems pretty consistent. Oh and Aji Limo are pretty damn hot.
Interesting trivia, often times you'll find a yellow/orange Aji Limo sold in (frozen) bags of red pods. Not sure why that is, but it seems pretty consistent. Oh and Aji Limo are pretty damn hot.
I like habaneros or brain strains fro myself at home, but for my work i'd say roasted serrano or roasted jalapeno.
Lemon Drops are also good in small amounts.
Hard to beat fresh pequin's for ceviche.
They don't over power the fish and don't leave your mouth feeling like the inside of a burn barrel.
Leave the small ones whole and cut the larger ones in half and mescle'.
Done.
They don't over power the fish and don't leave your mouth feeling like the inside of a burn barrel.
Leave the small ones whole and cut the larger ones in half and mescle'.
Done.
Be careful, it is dangerous in this threadRoguejim said:
http://thehotpepper.com/topic/32869-my-obsession-with-heat-and-foodjoynershotpeppers/
aji lemon drop is awesome for ceviche, scotch bonnet and madame jeanette both worked for me by the way
Great info in this thread.... some great clarification.... must admit i thought Aji limo,limon,lemon were all the same
I've had a ceviche once with crema de rocoto... and while very nice, i couldnt help but be a little disappointed that there was zero heat in the one i ordered.
I found it more common in a dish called tiradito which is a different type of ceviche. This is not my picture, but ive had something similar to this a few times..... basically raw fish with crema de rocoto, crema de aji amarillo and i think the one on the end is a standard ceviche, but often crema de aceituna (olive) is the third addition.
filmost said:
I've had a ceviche once with crema de rocoto... and while very nice, i couldnt help but be a little disappointed that there was zero heat in the one i ordered.
I found it more common in a dish called tiradito which is a different type of ceviche. This is not my picture, but ive had something similar to this a few times..... basically raw fish with crema de rocoto, crema de aji amarillo and i think the one on the end is a standard ceviche, but often crema de aceituna (olive) is the third addition.
