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CJC
03-28-2006, 01:07 PM
I went out and thinned out my lemon tree today. With all the rains we have had the tree was filled with orange sized lemon!! :o

So I have to use up some and get rid of some. Anyone interested?

Time to make some ceviche and I know there are just as many ceviche recipes as there are of chile recipes. Please post away and I'll type mine up tonight and may be some pictures later.

metalmouth
03-28-2006, 03:07 PM
Ceviche (Mexican Shrimp of Fish Cocktail) Stolen Recipe, Author Unknown.

Ingredients:
1-Lb. Shrimp ( May Substitute Bay Scallops or Fresh Fish)
8-Limes (Juiced)
2-Roma Tomatoes (Seeded and Diced)
2-Green Onions (Minced)
2-Stalks Celery
2-Diced Avocado
-Red Bell Pepper (Minced)
-Cup Chopped Fresh Cilantro
1/8-Cup Chopped Fresh Parsley (Optional)
2-Tbs. Olive Oil
1-tsp. Garlic (Minced)
-tsp. Salt
-Small Can Tomato Juice
Freshly Ground Pepper
Dash of Tabasco or Hot Sauce

Rinse seafood and place in a medium sized bowl.
Pour lime juice over seafood until completely immersed.
Chill seafood and juice for 8 hours.
Note: Seafood will appear in its cooked form.
Empty of the lime juice from bowl.
Add the remaining ingredients.
Stir gently.
Serve in fancy stem glass with lime wedge on rim of glass.

Note: Seafood can be steamed until almost done, chilled and added to the mixture using only half the amount of lime juice.


Eats well with top shelf Maggies!!!
MM 8-) ;) 8-)

Garden_Valley_Fish
03-28-2006, 03:22 PM
My mouth is watering MM

CJC
03-28-2006, 10:52 PM
OOOOHHH!! A sweet one huh? I love scallops, but I never made it with scallops. I should try that some time. Thanks MM.

Here is mine and I can't say that it's my own since everyone makes it with may be a little variation of each other. But I did not take it from anyone else.

I chose to do this with oysters, but the original recipe is for mussels in a shell (choros) and it's a Peruvian dish. I will explain later what the difference is to what I made.

Ingredients:

http://img227.imageshack.us/img227/6450/p10101912xe.th.jpg (http://img227.imageshack.us/my.php?image=p10101912xe.jpg)
1 1 bottle of fresh Pacific oysters (Aren't they great? Already shelled and cleaned).
2 1/2 cup of diced onions
3 1/2 cup of diced tomato
4 1/2 cup of minced cilantro
5 1/2 teaspoon of salt
6 1/2 teaspoon of pepper
7 1 Tai chili pepper (HOT [smiley=evil.gif]) ground.
8 1/3 cup of lemon juice.
9 baked yam, chilled.
10 lettuce

The chili used in Peru is the yellow chili and it has a mild unique flavor. I don't expect that you would be able to find this variety here unless you have some seeds and a green thumb. If you do have some seeds, send me some!! ;D


Poach the oysters for 3-5 minutes depending of the size of the oysters. In my case, I had some big one. They came in 3 per bottle. Take them out and cut to bite size. Then put it in the freezer to chill while you prepare the other ingredients. Hint: Save the water that you used to poach the oyster with to use in a clam chowder. It adds a wonderful flavor to it.

After 15 minutes in the freezer, it's cold enough to work with so mix items 1-8 and let the mixture marinate for 1/2 hour to 45 minutes in the frig.

Serve on a bed of lettuce and a piece of yam.

http://img227.imageshack.us/img227/8282/p10101920xv.th.jpg (http://img227.imageshack.us/my.php?image=p10101920xv.jpg)

This dish is usually served with a bbq. A typical and unique bbq item from Peru is called an "anticucho" (skewer). It's made of beef hart meat. Also it's served along with hot salsa picante, corn on the cob and boiled potatoes. (Stay tuned)

http://img227.imageshack.us/img227/1232/p10101953nu.th.jpg (http://img227.imageshack.us/my.php?image=p10101953nu.jpg)

The original dish as I said earlier is for mussels in a 1/2 shell. Items 1-8 are mixed and placed back in a 1/2 shell to marinate. Then it's served as an appetizer by itself.

CJC
03-29-2006, 10:24 AM
Picture updated

ghostfish_slayer
04-11-2006, 02:11 PM
make ceviche salsa with fresh ocean salmon and enjoy it with tortilla chips..

cool_justin
05-09-2006, 10:41 PM
compadrejt


Do u happen to know where I can find anticuchos? I lived in Peru for 8 and sure do miss the food. I found yellow chili,rocoto, and some other Peruvian products in SF, but no heart. Anyone Know of a Peruvian market in Sac area. Thanks

CJC
05-10-2006, 06:51 AM
I have stored away an old list of Peruvian restaurants somewhere and will have to dig it out. But all of these are in the bay area. When I find it I will PM it to you and anyone else that will ask. I will look for it this evening. Just beware that the list is about 3 years old and some of these may have closed or moved.
The other choice is to make your own! ;) I will put up my recipe when I have the time.

SwimswithFishes
05-19-2006, 08:52 AM
Try this one taught to me by a sushi chef.

Lemon and lime juice
tons of chopped garlic
chopped green onions
Louisiana Hot sauce
Tobasco sauce
Fresh thinly sliced halibut

Let it sit in the frig for a couple hours.

Hot and spicy but guaranteed to warm you up!

jfish986
06-23-2006, 07:02 PM
When I go out and dive for abs we do a ceviche with at least one.
My recipe is quite sumple though.

Abalone thinely sliced
Enough lemon juice to cover the ab slices
Garlic to taste
Little bit of pepper
About 2-Tbs. Olive Oil
Cover and refrigerate overnight

It's quite tasty ;)

Farrier_Frank
06-24-2006, 07:48 PM
I came home with a bunch of Monkey face eel filets from a poke-poling trip last weekend and I'll bet they would work great as ceviche. Actually I don't have a bunch left. We put some on the grill the night we caught them at Lawson's Landing and they were gone quick; a little salt and pepper and butter and they were gone as soon as they started flaking... and then we fried some in a beer batter the next night in Morgan Hill and served them with malt vinegar and they were gone so quick, again, I took the rest of the stash and hid it in the freezer. Sooo, I probably got enough Monkey Face eel left for a cerviche party for one.... Me. 8-)

CJC
06-24-2006, 09:22 PM
I probably got enough Monkey Face eel left for a cerviche party for one.... Me. 8-)
FF, no no. That's not acceptable. Seems to me you'll have to go fishing again to get some more. ;) ;D

And where is the poke poling repot?? ::)

cool_justin
07-04-2006, 11:15 AM
Mother in law cooked ceviche last night. OMG was it good. We used rockfish. Dont know the exact recipe, but i will share it when i find out.

CJC
07-23-2006, 07:23 PM
Here is a picture a mussel ceviche. Same recipe as the one I posted earlier. Only that it's served on its shell. After having it tonight I suggest cutting the mussels in 1/2 since they are so big. (I used the frozen farmed mussels) Just boil them slightly (2-3 mins when frozen) then let them chill in the frig. Then add the salsa on top when ready to serve. It makes a great appetizer.

http://img141.imageshack.us/img141/9946/pict0072jr9.jpg