257023 Thu Oct 09 12:53:10 -0700 1997 14 21 The Best 0 1359697 Continuing with my raw-fish obsessions, I've recently become ridiculously enamored of ceviche. A lot of places do it really well -- Rosa Mexicano has a dreamy platter; Aja's is less stellar, but it's served in a martini glass -- JOY! Last night I had Maya's version, and it was outta control. Where else should I go on my Ceviche wanderings? And how come some people spell it Seviche? And how does the whole cooking-through-marinating-in-lime-juice thing work, anyway? Thu Oct 09 12:53:10 -0700 1997 0 Amy Keyishian 1 1359698 If you are ever out in Easthampton try the Blue Parrot on Main Street across the street from the movies. ( It's down an alley towards the parking lot ) They have a really fresh ceviche as an appetizer that has a nice kick to it. Have the Tunaburger with wasabi as a main course and wash it all down with one of their many imported Mexican beers ! In NYC try El Cid on west 15th street. I seem to remember they serve it as one of their great tapas selections. JK Thu Oct 09 19:23:37 -0700 1997 1359697 0 J.Knoesel 2 1359987 I'm a huge fan of Ceviche, and made it for my parents a couple of years ago, serving it in glasses. My favourite recipe uses a combinationof lime and orange juice, so you can imagine the hilarious situation when my mother thought she had been served a glass of orange juice as a starter (once popular in the 70's in the UK) and after sipping it, then swallowed a whole scallop! Incidentally, the spelling is Ceviche in Spain and Mexico, while the Peruvians (who lay claim to inventing it), spell it Seviche. I've no idea of the word's origin... any tak Wed Oct 14 17:31:25 -0700 1998 1359698 0 Graham Lucas 1 1359699 amy, the idea of marinating the fish in an acid like lime juice, or any citrus juice or any acid for that matter changes the protein makeup of the fish (or any meat protein for that matter). This chemical change is what heating a meat or fish does. Any portuguese, spanish, or tapas cookbook will have the recipes for this. I suggest that you get the basics - acid, garlic, onion and fresh herbs and create your own good luck bob Thu Oct 09 22:00:05 -0700 1997 1359697 0 bob loparo 2 1359700 A couple tips on making your own ceviche: Use the smallest lemons or limes you can find; they have the highest acid content. For your first attempt, stick to firm-fleshed white fish and maybe scallops. On my first try, I added squid. It did not work well. Fri Oct 10 11:10:56 -0700 1997 1359699 0 Josh Mittleman 3 1359704 Wow, thanks! I'm warming up to the idea of actually doing this myself. Still a bit worried, but less so now. Guess I'll stick to my tried and true ceviche havens for the present, unless anyone has had some fantastic experiences .... Fri Oct 24 17:03:46 -0700 1997 1359700 0 Amy Keyishian 1 1359898 To the ceviche lover, I'm new on the web, but very very familiar with ceviche and its outstanding food status. I would love to get together with other ceviche creators and have a cook off. What do you say. Mon Jun 15 01:46:09 -0700 1998 1359697 0 Reinaldo Piedra 1 1359945 the best ceviche is at the phoenix city grille made from a friend of mine jose on special every friday night Link: http://members.tripod.com/~leisses/index.html Tue Aug 25 00:45:48 -0700 1998 1359697 0 william leisses 2 1360872 What exactly is Ceviche? Here in Wisconsin we havent heard of it thanks Thu Oct 12 09:36:00 -0700 2000 1359945 0 Jill Hetzel 3 1360874 Ceviche is fish and/or shellfish that is "cooked" in an acidic marinade, usually citrus-based. That is, it is not cooked with heat, but the marinade transforms its proteins in a similar way (making it opaque and changing the texture) as does heat. Ceviche is South American (it is traditional is several countries), and with the recently burgeoning popularity of South American and "pan-Latin"/"nuevo latino" cuisines, the amount and creative variations of it appeaering on menus has increased accordingly. Thu Oct 12 15:51:48 -0700 2000 1360872 0 Caitlin 2 1360875 There are excellent and very unusal ceviches at Chicama, Douglas Rodriguez's restaurant at ABC Carpets on E. 18th St., though they're quite expensive. In fact the ceviche bar is the centerpiece of the restaurant. Rodriguez has been doing great ceviches since he was at Patria, where he did unorthodox things like tuna with lime, coconut and chiles. I've long liked his food because while it's fusion-y, often with Asian touches, the flavors really work. At Chicama he's doing South and Central American takes--Ecuadorian, Honduran, etc. Lately I loved the Honduran mackerel. Thu Oct 12 19:55:47 -0700 2000 1359945 0 Leslie Brenner 3 1362548 The ceviche at Chicamas is awesome! It is expensive, but the taste is outrageous! And the drinks are superb as well! I highly recommend it! Tue May 21 12:24:55 -0700 2002 1360875 0 jaime 1 1362485 I have just found a brand new Peruvian food, with, by far the best Ceviche yet. It is called, "Lima's Taste" on 13th street between 1st & Ave. A. I have been eating Peruvian food over the years, and this is by far the best restaurant. And I just love the area. Their Ceviche helped me get over a bad cold, as well!!! Tue Apr 30 19:05:50 -0700 2002 1359697 0 Devon 1 1363669 I have tried many ceviches around the country and abroad, and for the most part, i have been dissapointed. Most of them masquerade as ceviche, but are really just seafood in sauce. The best one I have found in the NYC besides the one I make (of course) is the ceviche de pescado at Lima's taste- 432 E. 13th St between 1st & A. It is simple, the flavors are well blanced and the secret ingredient (which you will never guess) pulls everything together. Thu Mar 20 10:30:29 -0800 2003 1359697 0 addym 2 1363672 So what's the "secret ingredient"? Personally I think ceviche should have only the basic ingredients. Fish, fresh lime juice, fresh hot pepper, fresh cilantro, and fresh onions. Thu Mar 20 15:10:14 -0800 2003 1363669 0 the rogue