beavstrokinoff

I just got back from Mexico and I miss fresh seafood already. I'd wake up at 6 and go down to the beach and buy a kg of shrimp bring them back to my room, skin them, squeeze a bunch of limes on them and toss them in the fridge till lunch. At lunch I'd add some cilantro, tomato, onion & jalpeno and mmmmm, tasty stuff.

maleficent

ceviche is also really nice with scallops... it's even good with tilapia or other whitefish... it's really tasty stuff..

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Charlatan

Very nice...

I am off to a restaurant opening this afternoon. I hope there is shrimp on the menu.

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Bear Cub

Reviving from the dead.

I need to get my usual protein intake, and I'm getting bored with red meat, but I'm not much for plopping down in front of a fish fillet day in and day out either.

Does anyone have any GOOD ceviche recipes that they personally love? I'm a fan of foods with a little kick to them, but there are so many to choose from, from the very basic ceviches with just lime juice, to lemon/lime/orange juice combos, mint, cayenne pepper, etc.

blktour

man do I LOVE ceveche! my grandmother made some the other day, but I didnt have a chance to make it over. gosh my mouth is drooling...

Ratman

I love this recipe. I have used it with various seafoods with great success.

Grapefruit Scallop Ceviche

1 pound bay scallops
4 scallions, chopped, (white part only)
1/2 cup fresh grapefruit juice
1 tablespoon grapefruit zest
1/3 cup fresh lime juice
2 tablespoons grated lime zest
6-8 tablespoons evoo
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped cilantro leaves
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
Crushed red pepper, to taste

Combine all ingredients in a nonreactive mixing bowl.
Place the ceviche in a nonreactive container, or a ziplock bag and refrigerate overnight.
Before serving, drain well and discard the marinade.
Serve on salad greens.

Yeild: 6-8 appetizer servings

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whatever1

2 questions.

Is this and any other recipe always served cold???

What does the grapefruit do to the taste? I really HATE grapefruit, but love citrus, lemon, lime, and orange on seafoods.

Ratman

It certainly should be stored cold, but served at room temp shouldn't be a problem.

The grapefruit adds a grapefruit flavor, as there is grapefruit juice and zest. I haven't substituted other citrus, as I like grapefruit, but I imagine you could use oranges (probably sweeter), or just up the lime juice and zest. The zest really gives the citrus some depth, so I always use it.

Experiment! Cooking is not a static art. A recipe is simply the starting point.

__________________
The difference between theory and reality is that in theory there is no difference.

"God made man, but he used the monkey to do it." DEVO

Bear Cub

That one sounds REALLY good, especially with the crushed red pepper and oregano. I will have to substitute some more lime juice for grapefruit though. As much as I love grapefruit, I'm not allowed to have it due to medication complications

Leto

The first time that I had ceviche, it was salmon (served at the Mildred Pierce restaurant in Toronto) and it still is the standard to which I hold this type of food. I find the salmon has more flavour than the shrimp or scallops.

recipe:

LIME CURED SALMON CEVICHE

FOR THE SALMON:
1 eight ounce salmon filet, cubed
1/4 cup fresh dill, chopped
1 avocado, peeled, seeded and cubed
2 tablespoons red onion, minced
1 tablespoon olive oil
Juice and zest of 2 lemons
Juice and zest of 2 limes
FOR THE CUCUMBER SALAD
1 English Cucumber, julienned
1 tablespoon plain yogurt
Juice and zest of 1 lime

TO PREPARE THE SALMON:
Place cubed salmon, dill, avocado, red onion, olive oil, lemon and lime juices and zest in a bowl and toss together. Chill ceviche up to 1 hour, to allow citrus acids to "cook" the salmon. If ceviche is left too long, too much moisture will be drawn from the salmon, and it will be tough.

TO PREPARE THE CUCUMBER SALAD
Cut cucumber in half, lengthwise. Set remaining half aside. If using a mandoline, use the julienne blade to cut the cucumber into matchstick pieces. Alternatively, slice the cucumber horizontally into 1/2 cm (1/8-inch) width circles. Slice each circle into narrow strips, leaving green tips at each end.

In a small bowl combine sliced cucumber, yogurt, and limejuice and zest. Chill.

TO PREPARE THE LIME CURED SALMON CEVICHE PLATE:
Slice the remaining half cucumber horizontally into 1/2 cm (1/8-inch) width circles. Line a ring mold with the cucumber slices, then spoon ceviche inside the mold. Carefully remove mold, and top with a spoonful of cucumber salad, and a sprig of fresh dill.


http://www.recipelink.com/mf/31/39397


u on Lipitor too?

snowy

Now I really want to make some ceviche. I can't say I've ever tried, but I love to eat it, and I live in a place where the seafood is fresh and plentiful. This thread is making me hungry.

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Bear Cub

Nope, thyroid replacement meds.



Onesnowyowl: Same here. I haven't had ceviche yet, but I love seafood, used to snack on herring in a jar when I was a little kid, and I love most of the ingredients that go into most of the recipes. Being a citrus freak doesn't hurt, either!

Leto

I see.

I liked the herring as well. Rollmops were served at my house by my father, along with sourcream.

Mondak

When I was in Fiji, I lived off of Kokoda. It is like Fijian Ceviche with a Pacific Islander twist. The cool part about it was that it was made out of whatever reef fish the fishermen brought back fresh that day. Super yum.

Ingredients to serve 6-8

* 500g white fish fillets (walu - Scomberomorus commerson, kawakawa - rockcod, or mahimahi - Coryphaena hippurus)
* 3 large limes (or lemons)
* 1 cup fresh coconut cream
* 1 large onion, minced or chopped fine
* 1 potent chilli (or teaspoon Tabasco)
* 2 medium tomatoes, diced
* 1 large capsicum (green pepper), diced
* pinch salt

Cut fish into bite-sized pieces. Marinate overnight in juice of limes and salt. Add coconut cream, chopped onion and chilli just before serving. Decorate with tomato and capsicum. Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell (bilo). Note: if you refrigerate the kokoda for too long after combining the ingredients, the coconut cream will solidify.

Different parts of the Pacific have different methods of preparation: some drain off the marinade before mixing the fish into the coconut cream, others marinate for a shorter time. French Polynesian fish salad, or poisson cru, can be marinaded as little as 10 minutes.

By the way, kokoda is pronounced "ko-konda", with the accent on the second "ko".

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blktour

all the people i have ever known from mexico, and in mexico when i go, LOVE LIME.

good to here we have fellow citrus lovers here.

lime NOT LEMON. hehe.