Seviche!

panthdave says on Nov 16, 2006, 16:33:

Ceviche..Never had Colombian Style I see in a Red Salsa.. Only have had with a white cream salsa and Ceviche Limon in Lima at Franchesco's in Mira Flores..and of course homemade Ceviches.. That looks real good with a roja salsa..
Looks almost Ceviche Mixto ...Is the Salsa Pica or No Pica..


panthdave Miami

panthdave Miami

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arthur brode (☼Travelguide writer) says on Nov 16, 2006, 17:01:

sebastiancorrea says on Nov 16, 2006, 17:16:

i love ceciche i thought the best was in santa marta in the rodadero beach from a local beach vendor.... delicioso!!!

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arthur brode (☼Travelguide writer) says on Nov 16, 2006, 18:24:

panthdave says on Nov 17, 2006, 01:44:

Thats Cheap...For A Good Ceviche... Problem here in Miami is that a Good Ceviche needs Pacific Fish..I usually go to local Peruvian food stores to get ahi peppers Don't use rocotto..My favorite is though Limon Ceviche with Ahi Peppers,Choclo(Corn), Red Onions,and the little limes which cooks the fish better than the big limes.. The little limes have more acid......Great for a hangover on Sunday Media Dia with a Cold Chela(Cervesa)...Wakes your ass up...and you feel your ready to go..Many times I just show up at a Peruvian friends house because on Sunday I know that Ceviche is being made..


Definitely going to try with Tomato Salsa next...That ceviche is from the Pacific or Caribbean Coast..Arthur..

panthdave Miami

panthdave Miami

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gringolondinense says on Nov 17, 2006, 02:08:

oh god man! i dont think i can eat that stuff!

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Pappassito (☼Travelguide writer) says on Nov 17, 2006, 06:29:

elmodefoque says on Nov 17, 2006, 06:52:

I found the best ceviches in Peruvian restaurants. They also make scrumptious cat. The cat is placed over a fire and marinated with an exquisite red sauce.

I'll get there, when I get there!

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arthur brode (☼Travelguide writer) says on Nov 17, 2006, 09:56:

MedellinViking says on Nov 24, 2006, 12:35:

You're right on track strobers However 2 bunches of cilantro is a bit overpowering for me and you may need a little more lemon a/o lime juice. For all to know ceviche is chemically cooked by the citrus acid. You need to let the raw seafood set for 2 hours in the juice, then add the veggies and let set 2 more hours. All these other recipies that use tomato/rosado sauces are best classified as seafood cocktels, not ceviches (imho).

Live your fantasies because life is short and from all I've seen death is really, really long....

Live your fantasies because life is short and from all I've seen death is really, really long....

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calocalo says on Nov 24, 2006, 15:17:

Ceviche Only the fish is cooked on the citrus. Some restaurants offer octupus, shrimp and other seafood, but all of these are previusly cooked (boiled I think) before being added to the cebiche.

The cebiche itself has been modified from what it was originally a couple hundred years ago. It used to be the ancient fishermen meal. They would take some lemmons with them on the rafts and "cook" their meals onboard; this eliminated the need for fire, as you know, fire and dry straw don not often combine well. The onion, salt, peppers and the like were added later.

In a few northern Peru places, the water in which the shrimps are boiled is mixed with some cebiche juice in what is called leche de tigre (tiger milk) which allegedly has some aphrodisiac powers.

Cheers,
"children and madmen tell the truth. So we educate the former and lock up the later."

"children and madmen tell the truth. So we educate the former and lock up the later."

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MedellinViking says on Nov 27, 2006, 00:21:

I vote for cooking the shimp a bit first also Now Ceviche purists will damn all of us who say this, but I like the shrimp, octopus clams and mussels cooked first. Scallops and fish are better chemically cooked in the juice (imho). I regularly find limas, (yellow lemons) in Medellin. Cooking time should be minimum 4 hours and 6 is usually better so start early or overnight it.

Live your fantasies because life is short and from all I've seen death is really, really long....

Live your fantasies because life is short and from all I've seen death is really, really long....

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MedellinViking says on Nov 27, 2006, 09:34:

I knew a Ceviche Purest would pipe up! I just like the taste of the shrimp better slightly cooked, and they only need a blanching not a boil until dried out cooking. Half of the sushi I eat is cooked by the way. The sashimi dig doesn't warrent a response:) Having sushi today by the way a variety of nigiri and long-roll. Oh and for the raw eating, I'm a diver and there are maky a time where I'll pop a couple of scallops, had them to a deck hand and the 10 minutes in lemon while I get out of my gear is just perfect basting time. Yum Yum! And I won't pass on a nice carpaccio, beef or salmon or whatever. Damn I'm hungry now and lunch is a few hours away!

I agree with you Rubito, Freezing all the seafood really does mess it up but far worse is the incessant overcooking of everything.

Live your fantasies because life is short and from all I've seen death is really, really long....

Live your fantasies because life is short and from all I've seen death is really, really long....

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MedellinViking says on Nov 27, 2006, 17:30:

Wait wait wait! I'm in the US until the 15th on a shopping trip. Lets make it after that!

Ceviche Wars... Who to judge?
We could do it in my club, Cuchicheos with the clients on a fri or sat night being the judges!
I'll get a couple of gals in sexy santa suits to be the servers!
PS this Sat the girls in the sexy santa suits are the event!

Live your fantasies because life is short and from all I've seen death is really, really long....

Live your fantasies because life is short and from all I've seen death is really, really long....

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MedellinViking says on Nov 28, 2006, 08:08:

Ceviche mixto for sure! We will do it up right. the best way is always to taste test the recipies! I also make a mean seafood cocktail, mexican style, not with all the sauce.

Strange about ADB's policy. Anyway my house is on the 3rd floor above the club so we can do the cook-off there and then migrate to the club for the judging. Of couse you have to bring your girlfriend for the club but after she samples Strobbers and my ceviche and likes it best, you can't be jealous :))

How about on the 22nd or 23rd?

Live your fantasies because life is short and from all I've seen death is really, really long....

Live your fantasies because life is short and from all I've seen death is really, really long....

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MedellinViking says on Nov 28, 2006, 21:54:

Strobers that's a long time Rubito and I might have to make ceviche a few times....

Especially if his girlfriend likes my club!!! ;))

Live your fantasies because life is short and from all I've seen death is really, really long....

Live your fantasies because life is short and from all I've seen death is really, really long....

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lpdiver says on Nov 29, 2006, 00:19:

I like to ... use lemons, key limes, and seville oranges. I also add a touch of basalmic vinigar. I typically use salmon because it is the freshest fish available.
I like the mention of cilantro and will add to the next ceviche I make.

t

"cook some rice!"

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freddy says on Nov 29, 2006, 05:56:

Ah, glorious ceviche!!! Polynesian receta I gotta say I love all the threads on this subject.
Here is my favorite receta.

polynesian style- in Tahiti known as Poisson Cru.

Fresh tuna cut into small chuncks not quite one by one
inch.
cucumber-sliced down the middle and spoon out the seeds. Then cut thin slices that are like a quarter cut in half.
onion or scallion-even better
some use shredded carrot-not my favorite
cilantro
salt and a bit of pepper if you like
lime juice

Now for the kicker. Coconut milk(not cream)
The way it´s done down there they sometimes let it sit
for half an hour no more. If the fish is fresh it
doesn´t need to be cooked all the way through. This
is especially true for the tuna. As you taste it to
judge the amount of lime, salt ect. to add keep in
mind that the coconut milk needs to sit at least 10
minutes for the flavor to enter.

Also, I always start with the fish and then know how
much else of the other stuff to add. Putting the lime
juice and salt last followed by the coconut milk.

BTW, I may be in Medellin after the 15 of Dec. and
would love to come to a ceviche taster!!!!

happines is a perfect wave...

happines is a perfect wave

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