posted on September 18, 2004 12:28:48 PM new
I am sitting her in the midwest, far removed from any good places to eat and craving ceviche. I'm thinking of making some tomorrow but always looking for a different twist. Don't supposed that you or she who must be obeyed would happen to have a recomendation would you?
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If it's really "common" sense, why do so few people actually have it?
posted on September 18, 2004 02:34:38 PM new
Here's how we make ours. Sorry, I can't give you any exact amounts because we just throw in enough to make a gallon or so. Nothing's measured.
Lime juice. Fresh. Maybe 10 or 12 limes
crushed and finely minced garlic, as much as you like
roasted fresh green chiles, peeled, seeded and chopped
roasted red and green bell peppers, diced
a big diced sweet onion, you can throw it on the grill and roast it some too if you want to
tomatoes, scalded and peeled paste tomatoes work best, diced up, be sure to get all the juice into the mix
oregano, mexican if you can get it, to taste (mexican oregano has a different flavor than italian style)
comino, to taste, be careful with too much comino, pucker city!
shrimp, peeled and diced. make sure they're raw, the precooked ones get tough in the lime juice.
fish, any firm white ocean fish that isn't too oily or fragile.
sometimes, we buy a frozen mixed seafood at Safeway that has squid, scallops and other stuff in it. We'll dice that up and use it in place of the fish. My son loves squid.
salt and lots of fresh ground black pepper
let the whole mix marinate for 4 hours or overnight is better. We eat it on tostada shells with lots of bottled hot sauce. NOT salsa, hot sauce, like Tabasco, only something with actual flavor, which Tabasco lacks.
posted on September 18, 2004 09:54:16 PM new
How about this one.
Vegetable Cerviche
1 large ripe tomato,seeded and chopped
1 small basket white mushroom tops, chopped
1 14 oz can artichoke hearts, chopped
1 bunch green onions, chopped
1-2 cloves garlic, minced
1/4 c.(or a little less) canola oil
1/4-1/3 c. freshly squeezed lime juice
Mix all above ingredients and refrigerate, just before serving stir in 1 avocado, chopped
posted on September 18, 2004 11:11:22 PM new
So am I Prof!!
my poor friends I am visiting this weekend have been trying to make some new (to them) dishes with a more Mexican or thai flavor (my two favorites). Tonight they tried adding some plantains as a side. It was a vallant effort and much appreciated but it reminded me of eating microwaved day old french fries.
I told them that tomorrow I was taking over the kitchen
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If it's really "common" sense, why do so few people actually have it?
posted on September 19, 2004 05:13:46 AM newmicrowaved day old french fries.
Exactly right...plantains are like the yucca root that the cubanos eat..gotta be hot and just cooked or they get really starchy..
posted on September 21, 2004 05:35:30 PM new
This is not for ceviche, but it is Mexican. I made it last night and it was great. It's called "camerones al mojo de ajo," which means shrimp in garlic sauce. Take jumbo shrimp and slice them in half lengthwise from top to tail. Chop up a bunch of garlic. Use a large frying pan, or two if you have a lot of shrimp. Put about 1/4 to 1/2" olive oil in the pan, add the garlic and saute until golden. Squeeze the shrimp into the pan, all in one layer. The contact with the pan is what makes it so good. Use cast iron if possible. Put the shrimp in, cut side down and cook over medium high heat, without turning until they look golden on the cut side when lifted. Add lime juice and chopped fresh cilantro, loosen them from the pan and stir them lightly. They should have golden edges and the garlic should be brown. Move the shrimp to a platter, scrape the brown, but not burned garlic, and scatter it over them. It is soo good. I first had it this way in a little restaurant in Playa del Carmen, Mexico -- long ago before it became the "Riviera Maya." If anybody tries it, tell me how it comes out.
