My Lunch for today.Ceviche (31k including delivery)

goin_south says on Apr 15, 2007, 11:22:

arthur, please.... you need a class on 'Food Presentation':

y, un mil gracias.

jay1234 says on Apr 15, 2007, 11:23:

Do they deliver to NA? Damn, that looks good. I will be in Bogota in two weeks, will definitely get some ceviche while there. I wish it were more popular here. I have to go across town to get any decent ceviche. There is a restaurant called El Siete Mares that has good seafood, but no delivery. Enjoy.

mecca says on Apr 15, 2007, 11:25:

Yeah Feliz, but those shrimp look awful good right now dont' they?? My stomach is growling seeing that. Kind of expensive though, no, AB??

Man Tequila says on Apr 15, 2007, 11:31:

I enjoy your "slice of life" photos, AB, but enough with the food. I'm hungry!

I will never understand why they cook on TV. I can't smell it. Can't eat it. Can't taste it. The end of the show they hold it up to the camera, "Well, here it is. You can't have any. Thanks for watching. Goodbye." (SeinLanguage, Jerry Seinfeld)

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

Robert Jorge says on Apr 15, 2007, 11:35:

That does seem expensive. But damn that looks good. I am jealous.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

goin_south says on Apr 15, 2007, 11:38:

wrap those lil guys in bacon & put em on the grill for a moment
Imagine...it's easy.

y, un mil gracias.

goin_south says on Apr 15, 2007, 11:39:

Jealous? R Jorge, you should be on your way then to the Captains Fresh Seafood outlet down the road.

Imagine...it's easy.

y, un mil gracias.

mecca says on Apr 15, 2007, 11:40:

Exacto Feliz. You're invited to a Cali BBQ when my place is finished. I love cooking and grilled shrimp, with some grilled vegetables. Yeah!! I'll be ready in about 3 months.

goin_south says on Apr 15, 2007, 11:41:

Look up that restaurant I told you about and read their menu www.guamas.com
That will make yer stomach squirm with delight

Imagine...it's easy.

y, un mil gracias.

Robert Jorge says on Apr 15, 2007, 11:59:

El Feliz - this post has prompted me to go to Destin Ice and buy a pound of gulf shrimp. We are trying to get a hold of Vivi's mom so we can get a recipe for the salsa.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

arthur brode says on Apr 15, 2007, 12:03:

$15 bucks for two 1 pound containers of Ceviche delivered with lime and crackers is expensive?

http://www.calirentals.net/

mecca says on Apr 15, 2007, 12:03:

Feliz Bra that looks incredible. Now i'm so hungry !!

Did you shorten your name?? to just "el feliz" now???

goin_south says on Apr 15, 2007, 12:21:

Looks like they got some good 'takes' on Arepas on that menu ...yeah; I didn't want people bitching about digital arthritis .. por que .. mi afortunado.

Imagine...it's easy.

y, un mil gracias.

Robert Jorge says on Apr 15, 2007, 12:23:

I just meant it seemed expensive for Colombia - then again, that is a lot of food. I didn't realize that was 2 lbs. Your not going to eat all that in one sitting are you?

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

goin_south says on Apr 15, 2007, 12:26:

we'll pray for a moment of peace in bagdad, arthur.... We wouldn't want you fallin outta your chair while you're enjoying those, lol
How 'bout a lil update on the aftermath of that explosion at the police department last weekend?

Imagine...it's easy.

y, un mil gracias.

mecca says on Apr 15, 2007, 12:27:

Robert, AB is hollow !! I've known people like that before. That guy stays slim and can knock down 2 lbs of shrimp like potato chips. I knew a guy that could drink a CASE of beer in a night and not light beer. The guy was built like AB and would drink like that 2 nights per week. Some people, no??

mecca says on Apr 15, 2007, 12:30:

Great point Feliz I looked at the menu. Here is where things are different. The prices for food are actually good there at www.guamas.com. But look at the juice prices. This reminds me of Waikiki, Hi. The Guava juice is like $5 per glass (no refills). And at the restraunt there, it's $2.25 .. but think of Colombia. Executive lunch for 3800cop and all the Guava juice you want refills galore. What a difference, no?

Robert Jorge says on Apr 15, 2007, 12:56:

Ya AB, what happened with the bomb thing? Any new news? Obviously it didn't affect your appetite, food availability, or your sick desire to make everybody who can't get that Colombian food jealous. Do they deliver in Florida? ja ja ja Next thing you are probably going to post, is a picture of carne de llano cooking over a fire. Then, I might just lose it. By the way, any good recipes for the salsa that the shrimp is in? We can't get through to my wife's mother.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

panthdave says on Apr 15, 2007, 14:08:

I eat my Ceviche while shopping at Carre Four... They make right there and pay for it and shop and eat my ceviche out of the styrafoam cup..Trying to get use to the Shrimp Ceviche with Red Salsa..Kind of stuck on the Peruivan Ceviche but I tell in Lima know way 31 K for a good ceviche.. I will pay at Franciscos in Mira Flores about 25.00 Dollars but in Nuevo Soles. During the summer you get the ceviches on the beach for about 10.00 thats a good price..The ceviches there picante and cooked in lemon but with fish..not shrimps you can ask for mixto but prefer straight fish cooked in the lime acid..


panthdave Miami

panthdave Miami

goin_south says on Apr 15, 2007, 14:29:

jorge, do you think you'll survive??? or, do I have to make an earlier-than-planned
trip to the panhandle?

She can't cook (no offense)
and, neither can you??

Living on Love...
You 2 are young enough.
You can do it!
lol

Imagine...it's easy.

y, un mil gracias.

Robert Jorge says on Apr 15, 2007, 14:41:

I / we can cook. Never tried to make an authentic Colombian salsa for ceviche though. Looks like cocktail sauce will have to suffice. I just got a 1.67 lb. bag of fresh gulf shrimp for $9.00 at one of the local dealers. I guess that isn't too bad for US prices. I can make killer gumbo, but Vivi hates anything close to picante, so that option is out.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

adrimm says on Apr 15, 2007, 14:45:

How far was delivery? It had to have been a reasonable distance to be a good priced meal in Colombia (even at 1 pound pp). You can get regular cheap lunches for 2500-3000 COP and I paid 15K for a nights accomodation in Bogota (Platypus).

Man Tequila says on Apr 15, 2007, 15:04:

The picture doesn't look like two pounds of shrimp. The stuff was so good AB had scarfed down 3/4 of it before getting out the Brownie.

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)

arthur brode says on Apr 15, 2007, 18:30:

my desert.fruit salad ala G5 (6k with delivery)

http://www.calirentals.net/

Mr. Hollywood says on Apr 15, 2007, 19:52:

Ceviche vs. Shrimp cocktail I never quite understood why Colombians confuse ceviche and shrimp cocktail. I've had plenty of great ceviche, meaning seafood cooked in lime, in Colombia but you also find those big prawns like that, boiled, then soaked in tomato sauce. Not that there's anything wrong with that but it's not ceviche in the normal sense.

goin_south says on Apr 15, 2007, 23:52:

I just got a 1.67 lb. bag of fresh gulf shrimp for $9.00 at one of the local dealers.
(Si; but, did you figure out how you were going to cook them yet, or did you get lost in Margaritaville?)

You Dog.

Imagine...it's easy.

y, un mil gracias.

morphus says on Apr 16, 2007, 00:54:

It does'nt look like cerviche to me. This is the real deal:

panthdave says on Apr 16, 2007, 02:24:

Morphus thats the Ceviche I know of....... Ceviche w/Ahi Red Onions and Choclo..I usually have a Damn Cold Beer with that too...



panthdave Miami

panthdave Miami

kalder says on Apr 16, 2007, 04:36:

Arthur What's the freshest you can get seafood in Cali? Can you, for example, buy stuff that was fished out of the Pacific that morning?

I've probably been to the wrong places, but the seafood I've had in Cali has been nothing special. Not like some of the stuff I've had in France or Italy, say.

"kalder- have you ever had a woman?"--Sam Salmon

kat1 (Moderator) says on Apr 16, 2007, 04:39:

they all look very taste, although i have never seen cheviche serve like in morphus picture :S

engage brain before opening mouth

jaramillo says on Apr 16, 2007, 05:10:

I'm with morphus That's "cóctel de camarones"! In Cartagena they sell it from those little carts all over the place, and I love it. Ceviche is more rare. After all, it is a Peruvian dish.

You're lucky brode! I'm in the damn U.S midwest and all seafood stinks of ammonia.

Monpirri says on Apr 16, 2007, 05:47:

That's right! Peruvians have the best fish ceviche I have tried all three types of ceviches from Peru and ceviche mixto is one of my favorites, fish ceviche is also pretty good.

Annette Taddeo for US Congress 2008

Robert Jorge says on Apr 16, 2007, 06:36:

Got the job done El Feliz. Pan cooked pureed tomato and onion, added beans and the shrimp. Shrimp had been soaked in lime juice previously. Served with rice. Not bad.

--"I believe in making the world safe for our children. But not for our children's children, because I don't think that children should be having sex." - Jack Handy

toneloc24 says on Apr 16, 2007, 07:29:

Morphus & Mr. H are right Morphus' pic IS really ceviche. Peruvian in nature and origin.

AB's is of shrimp cocktail. Colombians, for some reason, call it ceviche, even though it's not the same. Whatever. I like them both. Colombian ceviche works best on the coast, considering the shrimp are generally fresher.

Just know that if you walk into a Peruvian or Ecuadorian restaurant, expecting AB's pic, it won't be what you're expecting.

"Don't tase me, bro!!!!"

Mr. Hollywood says on Apr 16, 2007, 07:52:

Morphus Now THAT's a ceviche.

The best is made with Sierra mackeral, chopped into small chunks and soaked in lime for a couple hours. Onions and mango also make it quite tasty.

An interesting aside is that they make variations on ceviche across the whole Pacific. Would be interesting to know how and how early the technique spread.

mecca says on Apr 16, 2007, 08:02:

Looking at that ceviche reminds me of "poke" in Hawaii. God that stuff is good. Fresh tuna cut up, some green and white onion, sesame oil, sea weed, cilantro. Can we get super fresh tuna in Cali, AB??

morphus says on Apr 16, 2007, 12:35:

True ceviche is soaked in lemons and limes for 2 hours. The citric acid "cooks" the fish without heat.

Mr. Hollywood says on Apr 16, 2007, 12:48:

I love poke Used to eat that stuff for lunch every day in Hawaii. It's somewhere between sashimi and ceviche on the evolutionary food chain.

mecca says on Apr 16, 2007, 13:27:

Oh yeah Mr. Hollywood Same here, i've eaten so much poke in my life (grew up and still live part time on oahu) that i thought i was going to turn into a thermometer.jajajaja

If i can find fresh tuna i want to make poke in Cali. yummmmmmmm

Mr. Hollywood says on Apr 16, 2007, 14:11:

What scares me is all the news about how ahi tuna (yellowfin) is one of the worst accumulators of mercury into its flesh. Thanks to coal burning plants around the world it seems that even ahi from the middle of the Pacific is filled with heavy metals.

panthdave says on Apr 16, 2007, 19:13:

Cevichi You need to use the right limes..... Straight from Lima and the right fish...The little limes are the best and have the strongest acid..Francescos in Mira Flores(Lima) probably has one of the best ceviches in the world I have tasted. You can get mixto or straight fish also you can ask for the white cream sauce which is very good..The best way is to sit on the beach have a ceviche deliverd with a cold beer..and then you drink the juice after and that will handle your hangover from Saturday night. Married to a Peruvian for six years and had a girlfriend from Lima for four before that. Over the last ten years I have had my ceviche lesson...
Morphus picture is the correct ceviche but I like bigger portions and need more of the power juice..

Fish
Limes
Red Onions
Ahi or Rocotto if your brave....
Choclo....

panthdave Miami

panthdave Miami

morphus says on Apr 16, 2007, 19:53:

I get my ceviche en Elizabeth, New Jersey at a cheap Pervian restaurant. Its way bigger than the one in the pic. Real spicy too. My mouth is burning by the time I finish it.

Monpirri says on Apr 16, 2007, 20:57:

In Colombia they make shrimp ceviche Colombia they make shrimp ceviche with tomato sauce as the picture that Arthur Brode posted above.
Latin American countries make ceviche in differen ways, however as it has been noted here Peru makes mixed ceviche and fish ceviche raw, they marinate the ceviches in citrus juices.
In my opinion, Peru has the best mixed and fish ceviches and Ecuador has the best shrimp ceviche.

Ceviche/Seviche

The Marinade
Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. the marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.
Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.


Peruvian Seviche
The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.
1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)
Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.

Ecuadorean Seviche
In Ecuador seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadoreans usually combine three citrus juices plus vinegar in their seviche.
2 pounds whitefish
juice of 6 limes, 3 lemons, 3 sour oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium onions sliced very thin
2 or 3 red or yellow hot peppers, slivered
cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers and let set overnight.
Here is another version of Ecuadorean seviche using lemon juice only:
3 pounds corbina, washed thoroughly and dried with paper toweling
juice from about 25 lemons
2 onions (medium size) chopped
2 teaspoons salt
1 aji chombo, (hot pepper) cut into small pieces
Cut the fish into bite size pieces and place in glass bowl with one cup lemon juice and one teaspoon of salt. Let it set for 15 minutes and then drain, squeezing the fish gently. Add the remaining lemon juice or enough to cover the fish. Add the chopped onions and stir with a wooden spoon. Let set for 15 minutes. Then add the aji and the remaining salt. Let it set for 30 minutes, cover and place in refrigerator. It may be eaten in about 2 hours. (Segundo Franco).

http://www.angelfire.com/tx/CZAngelsSpace/CevicheRecipes.html

Colombian shrimp ceviche

INGREDIENTES
1 kilo de camarones medianos
1 cebolla cortada en rodajas finas
6 limones verdes
2 tomates maduros ají dulce
10 ramas de cilantro
4 cucharadas de salsa de tomate
1 diente de ajo
1 pimentón verde y rojo picado sal y pimienta al gusto

PREPARACIÓN
Lavar y pelar los camarones. Hervir por espacio de 10 minutos. Retirar y vaciar los camarones con el jugo en un recipiente. Dejar enfriar. Cortar la cebolla en rodajas finas, y colocarla cubierta de agua en un recipiente. Agregarle 2 cucharadas de sal, mezclar y cerrar herméticamente este recipiente por un espacio de 15 minutos. Luego lavar la cebolla con agua fría, exprimir los limones, volver a colocar en el recipiente y cerrar herméticamente por espacio de otros 15 minutos. Cortar en tiritas el pimentón, picar los tomates, el cilantro y el ajo. Finalmente, agregar la cebolla, el pimiento verde, el tomate y el cilantro picado a la fuente donde colocó los camarones, agregarle la salsa de tomate, la sal y pimienta a gusto. Mezclar bien y poner al frío por espacio mínimo de una hora antes de servirlo. Servir con galletas de soda.

http://www.colombia.com/gastronomia/autonoticias/DetalleNoticia955.asp

Annette Taddeo for US Congress 2008

laloca says on Apr 16, 2007, 21:09:

now I'm confused ceviche or shrimp cocktail, I prefer the one with the ketchup. We used to get it at "la galeria del alameda" from Don Pedro but he passed away several years ago now his children took over the bussiness it isn't as good as it used to be but I still recommended, and is dirt cheap. LOVE IT!!!

laloca says on Apr 16, 2007, 21:13:

Love Gumbo, Robert Jorge I tried it for the vey first time about a year ago and loved, it was unbelievably delicious, so then I tried to make it and it was all a disaster. any tips on how to make it. I can handle the jalapenos. Bring it on!!!

Monpirri says on Apr 16, 2007, 21:46:

Ceviche or Shrimp cocktail It's the same thing in Colombia. Shrimp cocktail is the Americanized way to call shrimp ceviche in Colombia.
We eat it with ketchup, as you said it.
Gumbo soup? That is a good soup! Ask Feliz he owns a French restaurant, I am pretty sure he does not mind to share the recipe with you.

Annette Taddeo for US Congress 2008

Man Tequila says on Apr 16, 2007, 23:43:

Real ceviche is made with the lime juice. Plenty of the good stuff in Perú as well as in the Mexican Yucatan.

Aunque no me creas/ si me lo propongo/ lograre olvidarte/ porque a fin de cuentas/ no soy tan cobarde./ Y termino todo una de estas tardes/ no sera dificil buscar algún sitio donde refugiarme/ donde nunca mas vuelvas a encontrarme. (Polo Montañez)