| ceviche, mexican cuisine - CLICK HERE for the Cooking Forum Index |
| CS_112anm25 |
I have a great recepie for Ceviche, a classic mexican meal.
1 lb. cooked and diced shrimp
1 lb. cooked and diced calamari
2 onions diced
1 cup ime juice
4 large cucumbers peeled and diced
1 large onion diced
4 to 5 carrots diced
4 tomatoes diced
In a large bowl combine your seafood, note that you can use whatever
variation of seafood you like the most. Pour in your lime juice and mix
very well. Next mix the rest of your ingredients, adding salt to your
taste. Let chill in refrigerator for at least 30mis. The longer it sits
in the refrigerator the best the seafood will absorb the lime juice.
This can be served as an apetizer or a main course meal. You can serve
on tostadas or on crackers, whatever you preffer.
-CS_112anm25
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| Ken Davey |
CS_112anm25 wrote:
> I have a great recepie for Ceviche, a classic mexican meal.
>
> 1 lb. cooked and diced shrimp
> 1 lb. cooked and diced calamari
> 2 onions diced
> 1 cup ime juice
> 4 large cucumbers peeled and diced
> 1 large onion diced
> 4 to 5 carrots diced
> 4 tomatoes diced
>
> In a large bowl combine your seafood, note that you can use whatever
> variation of seafood you like the most. Pour in your lime juice and
> mix very well. Next mix the rest of your ingredients, adding salt to
> your taste. Let chill in refrigerator for at least 30mis. The longer
> it sits in the refrigerator the best the seafood will absorb the lime
> juice. This can be served as an apetizer or a main course meal. You
> can serve on tostadas or on crackers, whatever you preffer.
> -CS_112anm25
Um.er.....ceviche is made with raw seafood.
Ken.
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| CS_112anm25 |
Yes, indeed it is made with raw seafood, but you can also make it with
cooked seafood, specially if it is not fresh, you don't want to take
chances
Ken Davey wrote:
> CS_112anm25 wrote:
> > I have a great recepie for Ceviche, a classic mexican meal.
> >
> > 1 lb. cooked and diced shrimp
> > 1 lb. cooked and diced calamari
> > 2 onions diced
> > 1 cup ime juice
> > 4 large cucumbers peeled and diced
> > 1 large onion diced
> > 4 to 5 carrots diced
> > 4 tomatoes diced
> >
> > In a large bowl combine your seafood, note that you can use whatever
> > variation of seafood you like the most. Pour in your lime juice and
> > mix very well. Next mix the rest of your ingredients, adding salt to
> > your taste. Let chill in refrigerator for at least 30mis. The longer
> > it sits in the refrigerator the best the seafood will absorb the lime
> > juice. This can be served as an apetizer or a main course meal. You
> > can serve on tostadas or on crackers, whatever you preffer.
> > -CS_112anm25
>
> Um.er.....ceviche is made with raw seafood.
>
> Ken.
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| Dimitri |
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"Ken Davey" <PGJSCAYQVANK@spammotel.com> wrote in message
news:3q59bvFd9n8fU1@individual.net...
> CS_112anm25 wrote:
>> I have a great recepie for Ceviche, a classic mexican meal.
<snip>
>
> Um.er.....ceviche is made with raw seafood.
>
> Ken.
Exactly!
That ain't no Mexican classic.
Cooked Shrimp - good start.
Dimitri
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| Peter Aitken |
"CS_112anm25" <amelragon@hotmail.com> wrote in message
news:1128100028.190860.309860@f14g2000cwb.googlegroups.com...
> Yes, indeed it is made with raw seafood, but you can also make it with
> cooked seafood, specially if it is not fresh, you don't want to take
> chances
But then it is not ceviche.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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| notbob |
On 2005-09-30, CS_112anm25 <amelragon@hotmail.com> wrote:
> I have a great recepie for Ceviche, a classic mexican meal.
>
> 1 lb. cooked and diced shrimp
> 1 lb. cooked and diced calamari
Googling around will reveal that cebiche (from cebo, or bait, also
ceviche, seviche) can include cooked seafood, typically shrimp, squid,
and octopus. But, while popular in many S. American countries,
cebiche is most often associated with Peru where it's the national
dish. Naturally, someone is bound to dispute the origins, in this
case Ecuador. I've had it with raw fish, cooked shrimp, and raw
scallops. If done well, it's all good.
nb
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| Dimitri |
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"notbob" <notbob@nothome.com> wrote in message
news:NuGdneK7BuiUCqDeRVn-vg@comcast.com...
> On 2005-09-30, CS_112anm25 <amelragon@hotmail.com> wrote:
>> I have a great recepie for Ceviche, a classic mexican meal.
>>
>> 1 lb. cooked and diced shrimp
>> 1 lb. cooked and diced calamari
>
> Googling around will reveal that cebiche (from cebo, or bait, also
> ceviche, seviche) can include cooked seafood, typically shrimp, squid,
> and octopus. But, while popular in many S. American countries,
> cebiche is most often associated with Peru where it's the national
> dish. Naturally, someone is bound to dispute the origins, in this
> case Ecuador. I've had it with raw fish, cooked shrimp, and raw
> scallops. If done well, it's all good.
>
> nb
http://www.epicurious.com/cooking/h...y/entry?id=4518
seviche
[seh-VEE-chee, seh-VEE-cheh, seh-VEESH]
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 ).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler H
http://www.m-w.com/dictionary/seviche
One entry found for seviche.
Main Entry: se·vi·che
Pronunciation: s&-'vE-(")chA, -chE
Function: noun
Etymology: American Spanish
: a dish of raw fish marinated in lime or lemon juice often with oil, onions,
peppers, and seasonings and served especially as an appetizer
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| rosie |
Googling around will reveal that cebiche (from cebo, or bait, also
ceviche, seviche) can include cooked seafood, typically shrimp, squid,
and octopus. But, while popular in many S. American countries,
cebiche is most often associated with Peru where it's the national
dish. Naturally, someone is bound to dispute the origins, in this
case Ecuador. I've had it with raw fish, cooked shrimp, and raw
scallops. If done well, it's all good.
nb
++++
When living in Panama, we discovered this great dish. I often made it,
and usually used- a lot of fish ( fresh from the market) a lot of
juice from Limons, sometimes shrimp, salt , pepper, sometimes shrimp,
some onion (finely diced )and hot peppers. My kids ask me to make it
when they come for visits now, and it is just as good.
I have seen it with tomatoes, avocados, and oyher assorted sea
critters. As you said, it is all good.
Rosie
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| Graphic Queen |
On Fri, 30 Sep 2005 18:22:42 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> wrote:
>"CS_112anm25" <amelragon@hotmail.com> wrote in message
>news:1128100028.190860.309860@f14g2000cwb.googlegroups.com...
>> Yes, indeed it is made with raw seafood, but you can also make it with
>> cooked seafood, specially if it is not fresh, you don't want to take
>> chances
>
>But then it is not ceviche.
Very true.
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