400184 Thu May 10 06:03:26 -0700 2007 13 31 Home Cooking 0 2557442 Ok, so basically, the title sums up my question. I've read a bunch of recipes the past few days, some say let sit for 5 hours, others 2, some just say between 15-30 min. I'm definitely confused! None of these have said to poach the fish, either, so it's not a question of some using 'pre-cooked' fish. I'm making this for dinner tonight and if i need 5 hrs, i'll put it together at lunch and then head back to work. Otherwise, I'll put it together after work and it'll just sit for 1-2 hrs. Help! Thanks! Thu May 10 06:03:26 -0700 2007 16421 brownie 1 2557454 Interesting - the only recipes I've done - which are from one book - say to poach the fish first. I think they say to marinate for 2 hours - but I'll go and check. Edit - yes, mine says "refrigerate for at least 2 hours before serving" - after adding the dressing. That's for a Peruvian ceviche with "mixed seafood" - clams, scallops, calamari, octopus, mussels, diced fish, etc. The Ecuadorian Shrimp ceviche recipe just calls for tossing the dressing with the shrimp, then adding in the garnishes when you are ready to serve. Honduran Ceviche - this is with tuna, and says to toss the dressing with the tuna when you are ready to serve. Thu May 10 06:09:48 -0700 2007 2557442 10985 MMRuth 2 2557480 my understanding of ceviche is that the fish is not pre-cooked. the acid in the citrus *cooks* the fish. as to time of marinade, it depends on the specific fish being used. 5 hours sounds like an awfully long time. the proteins do begin to break down and the texture of the fish is compromised. Thu May 10 06:24:34 -0700 2007 2557454 30273 hotoynoodle 3 2557487 That was my understanding too - this cook book is Nuevo Latino by Douglas Rodriguez (he was the chef at Patria, among other places). Don't know why, but his recipes (other than the tuna one) call for blanching the seafood for one minute. Thu May 10 06:26:53 -0700 2007 2557480 10985 MMRuth 4 2558002 lol, i've eaten his food and worked with him. he doesn't prepoach. i wonder if it was something from the editors for folks who were squicked by *raw* fish? Thu May 10 09:12:10 -0700 2007 2557487 30273 hotoynoodle 5 2558236 That did cross my mind. Wonderful - that was such a PITA - especially in warm weather! Thu May 10 10:03:34 -0700 2007 2558002 10985 MMRuth 3 2558462 You are absolutely right...no poaching. two hours maybe three would be sufficent. Also depends on the seafood you use. Thu May 10 10:55:04 -0700 2007 2557480 27101 bolivianita 1 2557549 In my experience, a couple hours is enough if your ingredients are fresh, fresh. In 5 hours, the citrus tends to overwhelm the subtle sweetness of the seafood, plus, the individual flavors begin to run together and become almost indistinguishable. At my favorite ceviche restaurant in Mexico (Veracruz, in Playa del Carmen) they fold in the small fresh oysters just before serving. There was a related post a few months ago about day-old ceviche, and the consensus was is it is safe and edible, but just food. Thu May 10 06:58:00 -0700 2007 2557442 57170 Veggo 2 2557758 Thanks, all! I'll be getting the fish from a terrific seafood store, so I'll just aim for about an hour or hour and a half. Good to know that the type of fish makes a diff. I'm using red snapper. Thu May 10 08:01:37 -0700 2007 2557549 16421 brownie 3 2557874 Yum. Let us know! Also, the red snapper is a soft flesh and absorbs the citrus much more quickly than conch or octopus. Thu May 10 08:37:50 -0700 2007 2557758 57170 Veggo 4 2558300 also good to know! sadly my friend just called to cancel, as he threw out his back...oh well, i'll try it next week when we reschedule. Lucky thing I was waiting til the last minute to buy the fish. For once, procrastination works out for me! Will try next week and report. thanks to all! Thu May 10 10:17:46 -0700 2007 2557874 16421 brownie 1 2557908 When I make my ceviche with shrimp and scallops, and I make it for a large group, I let it sit for 5 hours. But I also only use a cup of lime juice for 2 lbs of seafood. So your mileage may vary. I also do not poach the seafood. it is totally raw. Thu May 10 08:47:15 -0700 2007 2557442 71407 Homero 1 2558247 It has entirely to do with the type of seafood you're using, how fresh it is and how thinly you cut it. Fresher, more delicate and more thinly sliced will all mean you need less marinating time. My guess is that, if you're willing to use the fish, its' pretty fresh and you can always cut it smaller, so 2 hours would be sufficient. Thu May 10 10:07:45 -0700 2007 2557442 80141 ccbweb 2 2558557 absolutely. If the seafood is sweet and fresh it only needs a couple of hours. Any more than that and the marinade over powers the seafood. For shellfish I usually pour boiling water over my scallops just to blanch the outside and blanch sprinp for 1-2 min before shocking in ice water. Fish is usually done totally raw. I often mix lime with orange for a little sweetness, onions and cilantro. Thu May 10 11:18:00 -0700 2007 2558247 89493 scubadoo97