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Ceviche? - Page 3

post #31 of 48
lol A great one I had recently was shrimp, cilantro, avocado and lime with some very finely minced onions. I think the person making it used some red pepper flakes too. The shrimp was cut in a rough dice; they seemed to "cook" up faster than fish does when made in this manner.
post #32 of 48
quick question: we have a local dish here in Manila that is almost the same as ceviche. From what I've seen, the vinegar is replaced after "washing" the fish the first time in vinegar. Is this also being done there?
post #33 of 48
I had some ceviche last night entirely because of this thread and found it to be extra delicious.
post #34 of 48
Quote:
Originally Posted by Ace Rimmer View Post
Peruvian ceviche is excellent. There is a place called Lima's Taste in the West (?) Village in New York City which has stellar ceviche (and other Peruvian dishes as well). Highly recommended.

Do be careful not to eat ceviche in Peru as a tourist, however.
post #35 of 48
I think we should have a ceviche club with official buttons and stuff.
post #36 of 48
^^^ I'm in.
post #37 of 48
I have a killer Ceviche recipe that I've served on many occasions that marinates white fish and raw tiger prawns for 3 days in lime, spring onion and orange juice ( find the orange juice sweetend the taste considerably) Don't know if it's regional or not but served up over lettuce and avocado with hot sauce it's incredible . Will dig it out later and post it up.
post #38 of 48
Quote:
Originally Posted by SantosLHalper View Post
There are a few places in DC that do it well. There is one place that I can't quite remember, Jaleo perhaps?

In any case, it's quite easy to make at home as long as you get fresh, good quality seafood. It's only a matter of the right amount of acid to cook the fish.


I had ceviche for the first time at Rosa Mexicana....I thought it was wonderful...like the OP said, heavy on the lime, but not bad. It's an excellent summer dish, I think.
post #39 of 48
I had it at this nice place in downtown gainesville this evening since i saw this thread the past few days. It was ok. I didn't love it. I think it could've used more seasoning. The lime kind of overpowered the rest. Also, i just don't think i'm a huge fan of that kind of texture.
post #40 of 48
The best cheviche I've ever had was on the shores of lake Titicaca and it was made of pike. It was a huge amount for 3 dollars. The second best one I've had was a conch ceviche on the coast of Ecuador.
post #41 of 48
In honor of this thread: halibut, shrimp, and squid ceviche tonight. Main course: fish tacos.
post #42 of 48
My hat is off to you, sir. But what up with the lack of beer?
post #43 of 48
Quote:
Originally Posted by acidicboy View Post
quick question: we have a local dish here in Manila that is almost the same as ceviche. From what I've seen, the vinegar is replaced after "washing" the fish the first time in vinegar. Is this also being done there?
Don't think there's any vinegar in any of the recipes I've tried, amigo. The lime juice is what's doing the "cooking" here.
post #44 of 48
Quote:
Originally Posted by whodini View Post
My hat is off to you, sir.

But what up with the lack of beer?

The Heine is mine, the girls are having margaritas (yes, in wine glasses, 'cause the martini glasses were all taken).
post #45 of 48
Quote:
Originally Posted by whodini View Post
Don't think there's any vinegar in any of the recipes I've tried, amigo. The lime juice is what's doing the "cooking" here.

Interesting. Yeah I guess the Spanish connection somehow got mixed, since lime isn't readily available here. I gotta find good ceviche here.
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