Ceviche

[sidhartha]

Anyone besides me addicted to this stuff? Please, share your secrets! Warm temperatures and fresh produce coming into the stores has me in the ceviche mode. This is the [Peruvian] 'base' I began with yesterday: seafood (chunked tilapia & bay scallops), lime juice, red onion, and green chiles. After 'cooking' in the fridge for a couple hours I added diced tomato, garlic, cilantro, cider vinegar, and salt (which qualifies it for 'Mexican' ceviche), let it sit overnight and served it this morning over diced avocado for breakfast; um, um, GOOD!

[tulipsandroses]

I haven't had Ceviche since I started low carbing. I used to use a lot of orange juice back then. Might have to try it the way you posted.

[sidhartha]

Ceviche can be lo carb, but I too LOVE the sweet and spicy versions; I've added such things as mango, peaches, blueberries, and watermelon to it before (along with spicy chiles of course).

[edit] also have used oranges, orange juice, pineapple juice, guava juice/nectar, and other things sweet.

[sidhartha]

I made another batch last night using squid, it was good but chewy. So far whitefish (tilapia is excellent, IMO), tuna, scallops, and shrimp have been my favorites; the bay scallops compliment/combine with just about anything.

Anyyone ever use strictly lemon juice? Or grapefruit juice to 'cook' with?

Ever use juices strictly from concentrate, no fresh squeezed?

[rosethorns]

I haven't done this in years. I like your ideas. I've been thinking about this for a while. All my fresh herbs are coming up.

That looks lovely! Drool worthy!

[millergirl1976]

Oh it is definitely getting to that time of year... signing on to this thread for ideas.

[lynnport]

[fritz]

Sounds great! I think I will make a batch tonight!

[sidhartha]

OK, I've made a couple more salads since the last post, one with jumbo shrimp and another with tuna this morning. I'm focusing on 'quick and easy' ceviche; to do that I've pre-sliced/pre-diced the veggies I'm using-tomato, onion, garlic, cilantro, serrano pepper, and mix them in when the seafood is ready. These two salads I've used key lime concentrate as a marinade and am very pleased with the flavor. I added five diced up grapes to the shrimp salad yesterday for a little sweet to go with the heat. Both salads marinated for less than an hour and were delicious. I love sushi and sashimi anyway so a long 'cook time' for my ceviche is not necessary. The lime juice cooks it fast, the seafood starts transforming immediately when coming in contact with the marinade.

And I forgot to mention that I usually drain off the marinade (not necessary though, depends on your taste) and add a dash of vinegar, olive oil, and salt.

[millergirl1976]

Yum! to the grape suggestion.

I have noticed that many of you "cook'' the seafood first, then add the vegetables later. Why is that?

[sidhartha]

Originally Posted by millergirl1976

Yum! to the grape suggestion.

I have noticed that many of you "cook'' the seafood first, then add the vegetables later. Why is that?

It takes less marinade that way. If you're 'hand juicing' fresh citrus it won't take long for you to catch on to that....

[SkeeterN]

I have never heard of this. What is it

[sidhartha]

Originally Posted by SkeeterN

I have never heard of this. What is it

What is ceviche?

Ah, the marvels of the modern day internet search engine....

It's delicious light eating, is what it is.

[SkeeterN]

Originally Posted by sidhartha

What is ceviche?

Ah, the marvels of the modern day internet search engine....

It's delicious light eating, is what it is.

"RAW?" No thanks.

[millergirl1976]

The acid completely cooks the seafood. It is tender and soft and utterly delicious!

[Gibbs]

Originally Posted by SkeeterN

"RAW?" No thanks.

[sidhartha]

Shrimp and Swai-excellent combo!

I took one fillet of swai and a handful of raw shrimp from the freezer this morning, thawed them with warm tap water (about 10 minutes), chunked up the swai, and 'tossed' them with approx. 1/4 cup of key lime juice and placed in the fridge for about an hour, 'tossing' some more intermittedly during that time. Added red onion, jalapeno, red pepper, salt, pepper, olive oil and put back in the fridge for another hour, 'tossing' intermittedly again, and VIOLA! An outstanding Peruvian style ceviche!

I did not cover or 'drench' the seafoof with lime juice, used only the bare bones minimum needed to 'cook' it. Did NOT drain the key lime juice but added everything else to it. By using a minimum amount of juice it combines with the olive oil and seasoning to make a very flavorful 'broth'. I did add diced avocado before eating, but the ceviche is good without it.

[sidhartha]

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[sidhartha]

Shrimp Pollock Ceviche, breakfast fit for a king... well, at least I think so..

I like all ceviches, but I've decided Peruvian style is my favorite so far. The basic four Peruvian ingredients are seafood, limon (nearly identical to key lime), red onion, and aji amarillo or aji limo (chiles). Aji chiles are not available so serranos are what I'm using instead (I've ordered Burpee Hot Lemon Pepper plants which are aji limo to grow in the garden this year).

Squeezer juicers are the only way to go; what took me so long to get one of these things? The old fashioned pointy juicers bruises & tears the citrus membranes which lends a bitterness to the juice.

I seasoned this with salt & fresh ground pepper and a dash of olive oil. The broth in this ceviche is known as 'tiger's milk' in Peru, I'm addicted to it.

To this 'basic' ceviche one can add just about anything. Mango is really good! (not lo carb though ) Walmart has frozen chunked mango that is handy to keep in the freezer.

I've tried several kinds of white fish. Orange Roughy has been the best so far, but it's a bit pricey. Best flavor for the buck has been Pollock, it's good alone or with shrimp. Ocean Perch has an excellent flavor skin and all, just a tab bit chewy. Swai, tilapia are good buys and combine well with shrimp. Mahi Mahi and Grouper are good but pricey. Cod has an excellent flavor but I don't care for the texture of it in ceviche. Bay scallops are excellent alone or combined with fish and/or shrimp

I'm going to experiment some more with other kinds of citrus later, maybe, I want to, but I really really like this very simple ceviche though! It's hard to leave it to try another right now! Had some spare time, thought I'd give an update on the 'ceviche research'.