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Ceviche?

shoreman1782

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I recently tried ceviche for the first time -- the one I had was a mix of scallops and haddock with jalapeno, jicama (I think), onion, and potato over lettuce, heavy on the lime. I can't believe I've never had it before; it's right up my alley.

Has anyone made ceviche at home? Is it too difficult for an amateur cook?

As for going out, does anyone have a favorite style/variety/seafood for ceviche?
 

j

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I hear Dorsia has a great sea urchin ceviche.
 

VMan

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I had some at a local upscale Mexican restaurant (not normally my preference for Mexican food - I like the real little ones where I'm the only white guy at the place, and you have to request a menu in English).

Some sort of firm white fish, shrimp, scallops, and octopus. It was great, had lots of chiles in it (real good kick to it), onions, and lots of lime. They served it with home made tortilla chips.

Not sure how to prepare it at home, but I share the love!
 

Fabienne

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Shoreman 1782,

Ceviche is very easy to accomplish at home, assuming you can find fresh ingredients. It can involve a lot of chopping. The thing to remember is that the process (acid (lemon, lime juice, etc) "cooking" the fish) cannot be hurried, so you have to plan accordingly, if you wish to serve it for a particular meal. I have made it 3 times, out of 3 different cookbooks, all of them decent renditions. The last time I made it for a group of friends, they all loved it, and nobody had ever had it before. I don't have a recipe to share, though, as it was from a book I borrowed from the library and I didn't think the recipe was so amazing it deserved to be photocopied and filed.
 

j

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Now that I read this again, it sounds unbelievably good. I may have to seek this stuff out and give it a try.
 

shellshock

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ooh, ceviche is the national dish of Peru.

i've had the regular kind, and the variation with shrimp and mussels i believe.
delicioussss.

i'd say hit up a peruvian restaurant.
 

whoopee

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Ceviche is amazing though the one time I tried making it at home it gave me the shits so I stopped.

If anyone is ever in Philly, Pasion has an excellent ceviche bar.
 

matadorpoeta

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i don't like ceviche.

the basic ingredients are raw fish, lime juice, chopped onions and chopped tomatoes. i HATE onions and dislike tomatoes.
 

tangerine

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I love ceviche, as long as the ingredients are fresh, I don't care what kind of seafood is in it.

Fabienne is 100% correct that you have to allow time for the citric acid to "cook" the fish. If you don't, you run the risk of having the problem whoopee reports.

I've never had one with potato in it, that sounds interesting.
 

shoreman1782

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I made some at home last night. Only took me two years


I modified a recipe that basically threw together bay scallops, lime/lemon zest and juice, minced red onion, chopped jalapeno and red bell pepper, mint and cilantro. I ate it with tortilla chips. The recipe didn't specify a "cooking" time, but said to throw the ingredients together before serving--I refrigerated for an hour. Turned out pretty well--the scallops weren't "cooked" through, of course, but they were neither rubbery nor raw.

I may try actual fish next time.
 

Piobaire

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Wow, that is a long wait to try it...and then to remember the thread and post to it? I'm impressed.

I had a smoked scallop cerviche a couple of weeks ago as an appetizer. Pair with a viognier. An excellent combination!
 

Ace Rimmer

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Originally Posted by shellshock
ooh, ceviche is the national dish of Peru.

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.
 

whodini

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Can't believe I didn't see this thread before but of all the ceviche I've tried, my uncle's is the best. I've made it a few times at his restaurant and for friends. Somewhat of a time consuming process for a batch that serves 20 people but obviously it's worth it. I probably wouldn't bother making a batch smaller than 10 or so since you really begin to toy with the ingredients.

Costa Rican-style ceviche calls for:
-Tilapia
-Sugar
-Ginger Ale
-Fresh lime juice
-Onion
-Cilantro
-Bell Pepper
-Salt

The Ginger Ale helps to give it a bit of a sparkle while helping to balance the sour of the lime juice. If you're going to try fish, Shore, try this recipe.

Also, ceviche here is usually garnished with a dab or two of ketchup and/or hot sauce (chilero). Some people also like to add mayo, similar to what people do with tuna back home, but ymmv.

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.
 

SantosLHalper

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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.
 

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