Tilted Forum Project Discussion Community - View Single Post - Ceviche. What is it? Anyone have any recipes?

Chingal0 · 02-18-2004, 03:28 AM

Hello. Spring-time is coming around eventually, and I was given the chance to come up with some recipes for my work's dinner menu. I have been wanting to do some goddamn ceviche, but the soux told me to find a recipe so she can order the goods.

The "what is it?" title was, I guess, a ploy for people who have no clue what the hell it is, to learn something new. Essentially, ceviche is the process of cooking a protein in an acid. That is the method, a basic recipe would be, shrimp, cooked in lime and lemon juice.

I looked up the formal definition in a book that I have, and it says...

Seviche - An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Only very fresh fish should be used for this dish.Pompano, red snapper and sole are the fish most often selected for seviche (which is also spelled ceviche and cebiche

It is truely a fun dish to prepare, and experiment with, as it has quite broad guidelines.

Now, as far as recipes... I hope someone finds one, cause I want to eat some damn ceviche, and it's better at work, cause its free.

I'll post one from a random food website, hopefully we can get some traditional ones up here, as they are always the best.

Here we go...

Citrus Ceviche

1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass, skinless and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1 small onion, thinly sliced
2 avocados, peeled, pitted and cut into chunks
Salt and pepper

In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.

Anyways, post whatever. Rockzilla, I'm looking in your direction......

02-18-2004, 03:28 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Ceviche. What is it? Anyone have any recipes? Hello. Spring-time is coming around eventually, and I was given the chance to come up with some recipes for my work's dinner menu. I have been wanting to do some goddamn ceviche, but the soux told me to find a recipe so she can order the goods. The "what is it?" title was, I guess, a ploy for people who have no clue what the hell it is, to learn something new. Essentially, ceviche is the process of cooking a protein in an acid. That is the method, a basic recipe would be, shrimp, cooked in lime and lemon juice. I looked up the formal definition in a book that I have, and it says... Seviche - An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Only very fresh fish should be used for this dish.Pompano, red snapper and sole are the fish most often selected for seviche (which is also spelled ceviche and cebiche It is truely a fun dish to prepare, and experiment with, as it has quite broad guidelines. Now, as far as recipes... I hope someone finds one, cause I want to eat some damn ceviche, and it's better at work, cause its free. I'll post one from a random food website, hopefully we can get some traditional ones up here, as they are always the best. Here we go... Citrus Ceviche 1/2 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup fresh orange juice 1 teaspoon grated fresh ginger 2 tablespoons extra virgin olive oil 1 pound fresh sea bass, skinless and cut into 1/4-inch slices 1/4 cup chopped fresh cilantro 1 small onion, thinly sliced 2 avocados, peeled, pitted and cut into chunks Salt and pepper In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper. Anyways, post whatever. Rockzilla, I'm looking in your direction...... __________________ "Eventually I became too sexy for my gym membership fee."