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Ceviche

A couple of years ago Chili Pepper magazine ran a article about ceviche. It included several recipes from different Central and South American counties. I made a Mexican style recipe using home squeezed lime juice that wasn't dilluted.

My question is; do you drain the lime juice from the fish before you serve it, or do you serve it in the lime juice? I tried it both ways and prefered it with the lime juice drained. I've never had it at a Mexican Restaurant (it's not on the menu in Dayton, Ohio) and I'm not sure how it's traditionally served.

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  1. Drained.

    1. Drained, but not dry. You need a LITTLE of the lime juice to keep the meats moist.

      --Dommy!

      1. There should be just enough liquid in a plate of Peruvian cebiche to fill a shotglass afterwards -- then you drink the liquid (it's called leche de tigre, tiger milk, or leche de pantera, panther milk) -- it's a stimulant (try it if you don't believe me).

        1 Reply
        1. re: Das Ubergeek

          Yep, drained, but not dry sums it up. You don't want it swimming, but it shouldn't be dry. I've never drunk the liquid before, DU.

          TT

        2. Definately not drained. Drinking the liquid, "Tigers milk" afterwards is great, especially with a shot of Pisco. Peruvians claim that the Tigers Milk is a great hangover cure... and so is the ceviche itself.

          4 Replies
          1. re: JMF

            I'm with you on not draining. Also I just happen to have the Bayless Mexico One Plate at a Time and he says nothing about draining. I have been eating it a long time, actually since my dad had to go to a school for something in the air force and met a bunch of Ecuadorans who taught him the dish in the early 60's. It was never drained.

            1. re: Candy

              Actually, on his Ceviche show he says to drain but leave a little in....

              --Dommy!

            2. re: JMF

              Tigers milk, huh? Sounds interesting, what is Pisco?

              1. re: jackrugby

                Pisco is a brandy distilled from white muscat grapes grown in two main regions of South America: the area around Pisco, Peru and the Valle del río Elqui in central Chile.

            3. I figure as long as it tastes good, who really cares if it is drained or not? Here's my experiences with varying levels of juice:

              Not drained: We had some of the most amazing ceviche I've ever had in Mexico while we were snorkeling. Our friend caught some fish in the morning before we left and by lunch we were eating ceviche with tostadas on the boat. Oh my god. That one meal alone was worth the price of the flight.

              Drained: I get ceviche regurlarly at my favorite Mexican restaurant and they serve it drained. Mmmm. Delicious. They have what I think is the best ceviche in town, and I might even say the region.

              Sort of Not drained: A friend who spent a lot of time in central america, makes a great seafood ceviche that he serves with a more of a chunky salsa-like consistency - meaning that it is still pretty wet and loose, and we eat that with a spoon.

              I don't know if any of those are more "right" or "wrong" but I have to say I like it all ways!

              1. Talk about flyin' blind! I gotta hand it to ya, makin' and eatin' something you've never really seen.

                1. The only reason I asked the question in the first place is when I served the cerviche that wasn't drained, the lime juice was really sour and over powered the taste of the fish. Draining it took away some of the sourness and I enjoyed it more this way. The recipe I tried didn't mention draining the juice, I tried that myself after first sampling the cerviche.