Another summery dish.
Ceviche is a popular Latin American dish, a sort of a cold salad of citrus-marinated seafood, topped with corn tostado!
Ceviche is found throughout Latin American (and Spain). The most well known recipe is to be found in Peru but, in fact, almost all of Latin America has adopted this dish, each giving a twist to the original recipe (I’ve read that in Ecuador, for example, they use ketchup and orange juice to add flavor). The marinade used in Ceviche is citrus based, with lemons and limes being the most commonly used. This being said, other citrus fruits may be used too. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or cooks the seafood without heat. Traditional Ceviche is usually left up to three hours to marinate. Nowadays, most people take the shortcut and marinate this dish for an hour in the refrigerator. This is my take (I used to make a great abalone Ceviche in Sydney among other fish and shellfish)
For 6 to 8 persons: 2 pounds shrimp, peeled and de-veined, the juice of 6 limes, the juice of 2 large oranges, half a pint of tomato passata (or you can chop a dozen tomatoes into tiny cubes), 2 red onions, finely minced, a handful of chopped cilantro, 2 tbsp brown sugar, 2 tbsp Dijon mustard, a dash of olive oil and slat & pepper to taste. Serve with popcorn, tostado (similar to corn nuts), and chifles (fried plantain chips) on the side. Ceviche is often served with hot pepper sauce as well though I like mine with sambal. Or a small dish of finely chopped chilies. Combine all the ingredients together and marinate for at least 2 hours. It’s that simple. Add cracked pepper and the chopped cilantro on top. You can use this recipe for fresh fish as well, and just about any raw shellfish (including oysters.)
Tags: Ceviche, Food, Latin American Recipe, Recipe
19 Comments
RESULTS!
Question 1 Espagnole. The Five grand sauces: Demi-glace, Veloute, Tomato, and Hollandaise
Question 2 Tomato Paste. Sauce Choron is a bernaise sauce with the addition of tomato paste
Question 3 Deglazes. Deglazing can be done with wine, stock, alchol and many other liquids.
Question 4 Salsa. The Spanish word for sauce is salsa…but you all knew that!
Question 5 Paul Bordelaise. Bordelaise
Question 6 Slurry. A slurry is the early stages of freezing in to ice crystals
Question 7 Brown Butter. Butter cooked till brown.
Question 8 Relish. A Compound Sauce is composed of several sauces, A Coulis is made from the Coulis berry, Bisque is a sauce made from fish stock.
Question 9 Texas.
Question 10 Poached Fish. Mayonnaise Sauce, an emulsion of oil eggs and flavorings that was originally developed in France as a sauce for poached fish
Let me know who has the most answers, and the badges will be awarded, in a special ceremony, on DKos later!
Sorry,
You are wrong about Texas using mustard in BBQ sauce. Maybe some Johnnie come lately national chains, but NOT the old BBQ places of the state. NO MUSTARD! If you have to use sauce according to the shops in Lockhart, it isn’t BBQ.
I thought Espagnole was a a brown sauce, which was one of the grandes.
So, noir is not black but brown?
I thought coulis could be fruit or veggie pureed, bisque could be seafood or veggie pureed, no?
TEXAS DOES NOT MAKE BBQ SAUCE WITH MUSTARD! Vinegar, yes, tomatoes, yes, hot peppers, yes, mustard, no. What a bastardization of sauce. What is your source?
Enquiring minds want to know.
I knew it was Texas. I KNEW TEXAS!
The rest, however? Um — quick! Look over there!!! ::flees blog::
Oh, and I’m wild about ceviche. If a reader’s never had it, it’s the best! Very tasty.
Oh, I’ve never have a cerviche I liked, maybe I’ve never had a good one. I like my shrimp cooked a little anyway. Can’t eat the tiny octopus, ewww. Squid, no. Shrimp, scallops, geoduck, razor clams, mussels, oysters, yes, yes, YES!
Sorry, guess I’m a little grumpy today. Don’t know why.
D’oh.
Hey I count 4. (Geez I CANNOT seem to give this up)
Question 1 Espagnole. The Five grand sauces: Demi-glace, Veloute, Tomato, and Hollandaise.
I did much worse than I thought. I’m still confused over Grand vs Mother sauces.
I’ve alway had this question and you sort of touch on it about the proteins. Will creating a ceviche by ‘cooking’ it in an acid eliminate any potential food poisoning from eating raw fish? I don’t do sushi due to a family member having some life long health issues after eating bad oysters. Campolobacter(sp) if I recall.
Nothing can quite eliminate bacteria unless you cook it thoroughly. The idea is to get the freshest available and yes, the acid will “cook” the shrimps or whatever else you have, it’s a safe bet to poach the shrimps lightly if you’re not 100% sure of their provenance. But as a rule, I’ve never heard of anyone getting sick on cerviche. A bad oyster or mussel is a different kettle of fish, so to speak, can happen to anyone.
6 out of 10…May I have a little badge? A Badge Petit, perhaps?
Ceviche means Cozumel to me – when Cozumel had just two hotels, my family used to go down there at Christmas time – three years in a row, and I would pig out on ceviche, that was made from fish caught that morning, very simple – no mustard, just fresh seafood, fresh lime, tomato, onion, cilantro…and sea salt. Yum!
We college aged kids came back from Christmas vacation tan and healthy…
6 outta 10 ain’t bad! Let’s see who else comes in with their results.
I think I got six out of ten as well.
No, I only got five out of five. Coulis, in my experience, is finely chopped tomatoes or whatever kind of coulis it is. I forgot what the question was.
LOL! Now you remind me of the Laugh In character played artfully by Goldie Hawn; invariably, she forgot the questions. I like that in a woman.
Now you’re talking. Shrimp cerviche made by my friend Julia who has a shrimp place down the street. An order of her shrimp cerviche will feed two people very well. She mixes pulpa in, but not mine. I would rather chew a package of rubber bands.
I love octopus! There’s a way of making it much less chewy, just marinate it overnight. Or cook it then marinate it.
No, I can’t eat it. I see them with their pretty eyes when they off load them from the boats. I think they must be pretty smart.
They are!
I didn’t know that. I thought they had intelligent expressions in their eyes. I know Mark, the marine biologist over at dkos had one for a pet. I think most animals are smarter than we give them credit for being.
The squid is thought to be most intelligent. I’m about to read an email from Australia CSIRO (a research center) that has discovered several languages that are commonly used by animal & water species. We’re not alone! I have to go home and will post something on this tomorrow! Hasta la vista!
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