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May 11, 2014 08:43 PM

Ceviche by Simple Foodie (HALP)


I googled around and decided to cook Ceviche as my first foodie recipe.

My main concern is: am I supposed to eat the cod raw, without, you know, cooking it?

Then Serrano chile. I've read that it is advised to wear gloves when working with it. Is it even safe to add to food 2 of.. what exactly is 'seeded'?

Then kosher salt. Where am I supposed to get that and how can NaCl be kosher anyway?

Maybe I would better start with something simpler?

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  1. Yes, raw. The lime juice will firm the fish as if it were cooked.

    Seeded = cut it in half and scoop the seeds out. Seeds are hotter than flesh.

    You should be able to find kosher salt at almost any grocery store, though it may be a 3# box. It is nice light flaky all-purpose salt - restaurants buy it by the case.

    That recipe says it makes 4 servings but calls for 2 pounds of fish - pretty huge servings. Two seeded serranos might not be that spicy with that much fish. Leftover ceviche gets weird, so unless you really want to eat that huge amount, I'd suggest trying quarter batch.

    1 Reply
    1. re: babette feasts

      Thank you for your helpful replies!
      It's me who changed the number of servings to 4. It was 2 by default: you can change the number of servings in all recipes and that sites multiplies all the ingredients for you.

    2. Look for a Peruvian Ceviche recipe-others need not apply.

      1. This is a pretty simple recipe--there's no cooking involved!

        Think of it as a cold salad that is based on fish. The lime juice denatures some of the fish proteins giving it a firmer texture. Since it will still, technically, be raw fish, you should only use fish from a fish monger that you would trust. It may be a good idea to ask them specifically what fish they would recommend for ceviche, as cod might not be a fish they may have in the quality you need at the moment. Don't be afraid of frozen fish, as, according to the FDA, fish that is sold for consumption raw must be frozen prior to it being eaten. The freezing process kills off parasites.

        Kosher salt is large grained salt that has a flat plate-like shape. It adheres well to meats. It's association with Jewish culture has to do with some of their laws on food and the later association of that type of salt with Kosher food.

        With a recipe like this, I'm not sure how much simpler you can get ;)

        1. I have had a lot of ceviche, mostly Mexican style, which does not include salt. You can substitute jalapenos for serranos. Serranos are very hot and you would have to mince them into very small pieces.