Anyone have a good recipe for Ceviche?
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big_matt_duq
- Seasoned Fisher
- Posts: 165
- Joined: Mon Feb 20, 2006 11:12 pm
Anyone have a good recipe for Ceviche?
Anyone have a good recipe for Ceviche?
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fishinDave07
- Old Salt
- Posts: 452
- Joined: Mon Apr 03, 2006 5:35 pm
- Location: Miramar, FL
They had an article for some good ceviche in the april edition of Florida Sportsman:
1 lb shrimp, shelled, de-veined, cut into bite size pieces
1 tbsp, freshly ground black peppercorns
1/4 cup of fresh squeezed lemon juice
1/4 cup of fresh squeezed lime juice
1/4 cup of fresh squeezed orange juice
1/4 cup extra virgin olive oil
2 bay leaves, broken
1/4 cup chopped fresh cilantro
Salt and pepper
You mix it and if u want add some scallops
1 lb shrimp, shelled, de-veined, cut into bite size pieces
1 tbsp, freshly ground black peppercorns
1/4 cup of fresh squeezed lemon juice
1/4 cup of fresh squeezed lime juice
1/4 cup of fresh squeezed orange juice
1/4 cup extra virgin olive oil
2 bay leaves, broken
1/4 cup chopped fresh cilantro
Salt and pepper
You mix it and if u want add some scallops
I'm Woohoo for Wahoo!
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big_matt_duq
- Seasoned Fisher
- Posts: 165
- Joined: Mon Feb 20, 2006 11:12 pm
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Cookinman
- FORUM CHEF "RETIRED"
- Posts: 4561
- Joined: Sat Apr 29, 2006 12:20 pm
- Location: Coral Springs
3 lbs small raw shrimp, Scallops, Fish, Calimari mix - alone or whatever you like, cleaned
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded and finely chopped
1/2 of a cucumber, peeled and diced
1 red onion, diced
salt and pepper to taste
Mix fish With Acid, Place in shallow Baking Dish. Place LIGHT weight on top on top. Enough to keep Seafood immersed, but not pressed to bottom.
After fish is cooked. Toss with remaining ingredients - Serve over Romaine leave lined tray.
Most Ceviche Recipies are similar in that youy are cooking the fish in some type of citric acid. Most have an element of 'Spicy' ( Chile's Onions, Jalapeno's etc.... to counter the high acidity of the citrus as well as a "Cool" veggie ( cukes, tomatoes etc" To ease the acid and spicy burn on the palette. All will have a fresh Herb. It is far more important to balance those sensations in tye mouth than it is to use specific indredients...
It is possible to have a Medeteranian flair and make it an ACID COOKED Fruite d' Mare with clams, calimari shrimp, lobster chunks a few fish of your choice, using Fresh chiffonade of Basil and Capers to flavor to Medtr. Style. In this I will keep the flavors light as to not overpower the X Virg olive oil I will Sprinkle on top much Like Rijkaard, in his version.
In this one, I substitute 1/2 the lime juice for a Good Red Wine Vinegar as the same results are achieved, acid is acid, however with a flavor more inline with the regional concept. Many do not ever realize I had not poached the seafood as in a traditional Fruite d' Mare.
OR to go more traditional Mex way with cilantro and Chile's of some sort to pave the way past the dominating lime flavor. You should tast lime, but not ALL LIME.
Either way remember to use the freshest ingredients you can and BALANCE the flavors with not one taking the lead....Harmony is key....Like a symphony, it should not be easy to single any one player out, rather to be mesmerized with the combined contributions of each !
Mange!
4 large tomatoes, seeded and diced
6 limes, juiced
4 lemons, juiced
1 cup cilantro leaves, chopped
1 serrano chile, seeded and finely chopped
1/2 of a cucumber, peeled and diced
1 red onion, diced
salt and pepper to taste
Mix fish With Acid, Place in shallow Baking Dish. Place LIGHT weight on top on top. Enough to keep Seafood immersed, but not pressed to bottom.
After fish is cooked. Toss with remaining ingredients - Serve over Romaine leave lined tray.
Most Ceviche Recipies are similar in that youy are cooking the fish in some type of citric acid. Most have an element of 'Spicy' ( Chile's Onions, Jalapeno's etc.... to counter the high acidity of the citrus as well as a "Cool" veggie ( cukes, tomatoes etc" To ease the acid and spicy burn on the palette. All will have a fresh Herb. It is far more important to balance those sensations in tye mouth than it is to use specific indredients...
It is possible to have a Medeteranian flair and make it an ACID COOKED Fruite d' Mare with clams, calimari shrimp, lobster chunks a few fish of your choice, using Fresh chiffonade of Basil and Capers to flavor to Medtr. Style. In this I will keep the flavors light as to not overpower the X Virg olive oil I will Sprinkle on top much Like Rijkaard, in his version.
In this one, I substitute 1/2 the lime juice for a Good Red Wine Vinegar as the same results are achieved, acid is acid, however with a flavor more inline with the regional concept. Many do not ever realize I had not poached the seafood as in a traditional Fruite d' Mare.
OR to go more traditional Mex way with cilantro and Chile's of some sort to pave the way past the dominating lime flavor. You should tast lime, but not ALL LIME.
Either way remember to use the freshest ingredients you can and BALANCE the flavors with not one taking the lead....Harmony is key....Like a symphony, it should not be easy to single any one player out, rather to be mesmerized with the combined contributions of each !
Mange!