Anyone ever tackle this dish or have a good recipe? I love it personally but my wife does not, hence I have never made it.
We have some workers from Ecuador and they brought in something they made that sounds very similar to this. It was basically lemony water with small shrimp in it. Apparently the shrimp were only cooked by the acids of the citrus. They had some plantain chips that they told us to put in it. It was alright, I probably wouldn't eat it on purpose again. The guy who made it graduated, but his wife still works here. I can ask her for their recipe if she knows it. Looks like they have different kinds. This one was more like a soup.
The folks I go fishing offshore with about once a year, always make ceviche on the way back to Fourchon. They use fresh fish diced and as far as I can tell only lemon and lime juice, salt and chopped onions that they marinate in for a while.
I was at a party a while back that had this as one of the dishes. She used shrimp, but I didn't eat it because of all of the chunks of raw onions and other stuff I don't like. Cue Cali right here to make fun of my food preferences...
Ceviche basics http://www.chow.com/stories/10667 We make it all the time but fresh fish is the most important thing. Buy only seafood that was swimming the day before. Best tip is to use the smallest citrus you can find as they contain more acid. Good recipe 8 ounces snapper (any fish, or shell fish) large dice 8 tablespoons freshly squeezed lime juice (from 3 medium limes) 1/4 cup freshly squeezed orange juice 2 medium tomatoes, quartered and seeds removed 1/4 medium red onion, small dice 2 to 3 medium serrano chiles, seeds removed, small dice 1/4 cup finely chopped cilantro 1/4 cup loosely packed mint leaves Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch). About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate. When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving.
Thanks Cali. The ingredients are always pretty easy to identify, but I didn't know what the time frame was. Cooking with acid is new to me. Will give it a shot this weekend.
Read about this but never had it. What is the texture of the seafood once it is "cooked" ? Got a wine rec for ceviche Dude ? Hook a bruthuh up !
It fully cooks the seafood, but the "juice" can easily overpower the flavor of the seafood, so I will have to practice making the marinade to taste. Anxious to try it this weekend. I would suggest a good($25-50/btl) German Riesling. A kabinett at the very least but a spatlase should counter perfectly. Don't ask for a suggestion at the wine shop, just turn the bottle around and look for the importer. Anything from Terry Theise, Valckenberg, Michael Skurnik, or Rudi Wiest.
Thanks, a good Riesling is one of the white wines I enjoy. I've brought my mother in law form white zin to Rieslings. She can't believe that she used to drink that "crap". I have a good wine guy in town, he always steers me right. FWIW has some friends over Saturday night. All were told to bring wine. Finally got to taste "Two Buck Chuck" For the price its not bad. Wouldn't want it with a good steak but it has its place.
That is true, but don't count on it tasting the same, even in the same vintage. He buys so much bulk juice, it can fluctuate a lot. Only gallo seems to hit that case number and retain consistency. But I highly recommend it for parties.
