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Ceviche? - Page 2

post #16 of 48
Yep, Jaleo.
post #17 of 48
Thread Starter 
Thanks for the recipe--I don't think I'm going to maek it again unless I have a number of people over, because even with 1/2 pound+ scallops, it was a little much.

Quote:
Originally Posted by whodini View Post
The crucial garnish that some people tend to forget is to serve the ceviche with an ice cold beer on the side. No beer=rookie mistake.

Although I'm sure I'm f-ing up my Latin American cuisine/beer mix, me and the lady ate it with 24-oz cans of Modelo. Is that like proudly serving fried chicken with Molson?
post #18 of 48
I've eaten ceviche in the US and here in Europe.

It is good, but far from a real authentic one you'd eat in Peru.

The reason is simple. The ingredients are not the same.

Ceviche is made in Peru using local green limes that have an stronger juice. Red onions that are like a mix of the sweeter red onion you get here and the "echalote" that is an stronger onion. That red onions have an special taste.

But what is most inportant is the chile. It is an special redish/orange chile called "limo", it is not strong like the jalapeño, it is sweeter and has another very particular taste. And the stronger "rocoto" that is used to spice it even more that is a very strong kind of red pepper.

Usually you eat ceviche in Peru with orange sweet potatos, lettuce and corn. The orange sweet potatos and the corn in peru are specially tasty and sweeter than the ones you can get here.

Hopefully my next trip to Southamerica will be in december I'll have real ceviche and also other seafood dishes like "parihuela" or "jalea" that are glorious.

Peru as you maybe know has one of the largest and richest fishing coasts.

Very different from the blue water/ white sand you see in the Caribean that are so beatiful, but so empty ( that's why the water is clear and the sand almost white ) .

In the coast of Peru the water is dark green and the water looks opaque and thick as a soup and the sand darker with miriad of colorful particules.

That makes a not that beautiful sea sight, but it is indeed very rich in minerals and vegetal and animal plancton, giving as a result tastier fish.
post #19 of 48
Quote:
Originally Posted by shoreman1782 View Post
Thanks for the recipe--I don't think I'm going to maek it again unless I have a number of people over, because even with 1/2 pound+ scallops, it was a little much.



Although I'm sure I'm f-ing up my Latin American cuisine/beer mix, me and the lady ate it with 24-oz cans of Modelo. Is that like proudly serving fried chicken with Molson?
Well, you did say 24oz cans so, I guess you're off the hook.
post #20 of 48
PETE- DIDN'T YOU MEAN TO SAY 40oz.
post #21 of 48
Quote:
Originally Posted by Denimbar View Post
PETE- DIDN'T YOU MEAN TO SAY 40oz.
And I meant to say "Keg." Or "Mauro's refrigerator."
post #22 of 48
Try tossing in some avocado chunks when you make it. They add a creaminess that balances with the lime and makes it just really good in general.
post #23 of 48
How do you pronounce Ceviche?

Se-vitch
Ka-vitch
Se-veetch
Ka-veetch
Se-veeshe
Ka-veeshe

Any of those?
post #24 of 48
It's a Spanish word. Depending on where you are, it'll sound mostly like Suh-BEE-chay
post #25 of 48
Quote:
Originally Posted by hi-val View Post
It's a Spanish word. Depending on where you are, it'll sound mostly like

Suh-BEE-chay

i can't begin to tell you how annoying that post is. the english pronunciation is se (as in "sell me your car" vee (as in "i just bought a vee-dub.") che (as in "let's play checkers."

the spanish pronunciation varies by country. in spain and mexico the 'v' is pronounced like a 'b'. in much of south america, they pronunce the 'v' as it is pronounced in english.
post #26 of 48
Sorry that regional pronunciations annoy you to no end. Day-to-day living must be pretty hard for you.
post #27 of 48
Quote:
Originally Posted by hi-val View Post
Sorry that regional pronunciations annoy you to no end. Day-to-day living must be pretty hard for you.

tell me in what region they pronounce it like you wrote. no one says "suh". no one pronounces che as "chey" except gringos who don't know better.
post #28 of 48
Not to nitpick but I'd love to know how "ce" in spanish would ever be pronounced as "suh." That's just not a dialect I'm familiar with. Matador's pronunciation is exactly how it's said here in CR and the only way I've ever heard it pronounced.
post #29 of 48
Because in my head, "suh" is the sound that I wrote that's probably the same as "seh" or "se" or "say" or however you want to. If you want to bust out the international phonetic alphabet to remove all doubts, go ahead. But yay pointless internet fight.
post #30 of 48
Quote:
Originally Posted by hi-val View Post
Because in my head, "suh" is the sound that I wrote that's probably the same as "seh" or "se" or "say" or however you want to. If you want to bust out the international phonetic alphabet to remove all doubts, go ahead.

But yay pointless internet fight.

it's not a fight, and kwilkinson did not ask a pointless question. he wants to know how to pronounce a word, and if you don't see there is world of difference between seh, suh, and say, you should not be answering pronunciation questions on the internets. peace out.
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