292268 Thu Mar 20 15:11:44 -0800 2003 9 27 General Chowhounding Topics 0 1594636 Does anyone have any good, simple ceviche recipes? Traditional or fusion? Thu Mar 20 15:11:44 -0800 2003 0 the rogue 1 1594676 I don't remember which issue it is, but if you do a search in Cook's Illustrated, they have a great article on it. Just waiting for warm weather so I can test it too! Fri Mar 21 08:39:57 -0800 2003 1594636 0 alex 1 1594679 I don't remember the recipe exactly, but the food network had a lobster and passion fruit ceviche recipe up for valentines day. i tried it and it turned out really good. But cut down on everything and use more lobster then it calls for. Especially cut down on the mango nectar or it gets saucy..if that makes sense. Fri Mar 21 09:24:44 -0800 2003 1594636 0 greg 1 1594685 You can really wing it. I don't think there is a better way than this classic: Cut up your very fresh fish in bite size portions, staying on the smaller side. Marinate in lime juice, OK you can add a bit of lemon, and/or bit of orange or tangerine. If you like, do a dash of olive oil (I wouldn't). Marinate 4 to 8 hours--the fish will look white and cooked. Now drain and taste, add a bit of salt, if needed. Mix with sliced green onion, some diced tomato, some roasted minced chile peppers (or ortega from the can, no prob) some slice jalapenos. Just stay on the sparingly side of things. Now, at the last minute, you can add diced avocado. You can get more mileage here and add mango and cucumber to make an exotic thing. Dang, I might have to do that. Serve with tortilla chips or tostado shells. Fri Mar 21 09:49:50 -0800 2003 1594636 0 Thea 2 1594690 Does the fish used in ceviche need to be sushi quality? I know that the citric juices "cook" the fish a little, but does it really do enough so that it's no longer raw? Fri Mar 21 10:15:09 -0800 2003 1594685 0 ultbil 3 1594706 All fish should be as fresh as possible. Perfectly good ceviche can be made from frozen shrimp or fresh sea scallops. Sea scallops also make good sushi, but are not referred to as "sushi quality." Red snapper makes great ceviche, but is not referred to as "sushi quality." I am of the belief that "sushi quality" is a marketing ploy to jack up the price. Freshness and quality should be important for all consumption. I would probably not use a frozen fish (other than shrimp) because the texture of previously frozen fish can be mealy and would require a high heat method to firm it up. jake Fri Mar 21 12:20:45 -0800 2003 1594690 0 jake pine 3 1594736 If by cook you mean kill pathogens then no it does not. If by cook you mean it changes the texture then yes. Fri Mar 21 16:05:54 -0800 2003 1594690 0 muD 1 1594689 I just want to add that I am a ceviche traditionalist and make it around once a month. I just use fish, lime juice, jalapenos, cilantro, and onions. Sometimes I add a sweetener such as sugar, honey, orange juice or additional acid like maybe a dash of balsamic , cider, or homemade wine vinegar. I usually like to have cold sliced boiled or steamed, spring and sweet potatoes on the side and sometimes guacamole if I am in the mood to add some carbs and tasty creamy fats to offset the ceviche. Fri Mar 21 10:03:33 -0800 2003 1594636 0 the rogue 2 1594694 Have you tried it with popcorn as an accompaniment as the Peruvians sometimes do? It makes a nice contrast, with its light and crunchy texture and a bit of saltiness against the citrus bite. Squid also makes good ceviche and together with another fish provides nice textural and flavor contrast. Fri Mar 21 10:32:35 -0800 2003 1594689 0 Caitlin McGrath 1 1595082 This is a recipe given to friends by a Peruvian who is a great cook. Scallop Ceviche a la Peruviana Fresh or frozen scallops (if frosen, thaw first and drain) Juice of one Lemon or 2-3 limes; fresh, please A little salt Diced yellow chilies (vinegared in a jar; to taste) A bunch of cilantro, chopped finely Serve with separate dishes of diced tomato, avocado, and onions, and let your guests garnish as they desire. Tue Mar 25 20:34:48 -0800 2003 1594636 0 Deirdre