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Peruvian Ceviche

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  • Peruvian Ceviche

    I didn't search so I appologize if this is a repeat. I was working in Peru last fall and this was a very common dish and it's very Primal friendly too!

    1 package of Rock Sole (or white sea bass) fillet
    1 small red onion
    1/2 cucumber
    salt
    pepper
    chillies
    1/2 cup organic lime juice

    Cut up the fish, onion and cucumber. Add salt, pepper and chillies. Pour lime juice over top and mix up well. Put in refridgerator for 1-2 hours while mixing occasionally. Serve and eat.

    The lime juice "cooks" the fish and really hides the fishy aftertaste. It's a great meal, very refreshing and healthy. This is exactly how they made it at the restaurants where I tried it. I'm sure you could do all sorts of variations to suit your tastes.

  • #2
    Filipino kinilaw works on the same principle of "cooking" fish with acid. The way I do it is with palm vinegar, coconut milk, ginger, and chile. You're right about the variations -- there's one for every region back home.

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    • #3
      My People are proud of your post.

      I used to seriously post here, now I prefer to troll.

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      • #4
        I love ceviche. Try it with shrimp or scallops. Very primal.

        When it comes to ceviche, there are two main camps- With and Without Cilantro. I like it with cilantro..

        Iniquity: beautiful picture....Now we need some Papas a la Huacaina.
        Last edited by Adrianag; 03-09-2011, 12:21 AM.

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        • #5
          OMG. Peruvian ceviche is the best.

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          • #6
            I've eaten Mexican and Rapa Nui Cevice but never tried the Peruvian variety thanks for the recipe.

            Can cevice be made with squid and or scallops ?

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            • #7
              Does the fish have to be super fresh and super-high quality, like sashimi-grade? I always buy wild caught, but it's frozen -- anyone know if cooking it with acid would be safe?
              Everything in moderation, including moderation.

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              • #8
                Originally posted by Acteon View Post
                I've eaten Mexican and Rapa Nui Cevice but never tried the Peruvian variety thanks for the recipe.

                Can cevice be made with squid and or scallops ?
                yes it often is
                I used to seriously post here, now I prefer to troll.

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                • #9
                  Originally posted by MariaNYC View Post
                  Does the fish have to be super fresh and super-high quality, like sashimi-grade? I always buy wild caught, but it's frozen -- anyone know if cooking it with acid would be safe?
                  I don't see why not, but I admittedly have never had it from a previously frozen fish... in Peru I used to get it very fresh because you can get the BEST ceviche right at the fishing docks/ports .. in America I just buy it and make it so there's a possibility it was previously frozen I guess..
                  I used to seriously post here, now I prefer to troll.

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                  • #10
                    Originally posted by AndreaReina View Post
                    Filipino kinilaw works on the same principle of "cooking" fish with acid. The way I do it is with palm vinegar, coconut milk, ginger, and chile. You're right about the variations -- there's one for every region back home.
                    I found this recipe online:
                    Filipino Food Recipe: Kilawin na Isda or Kinilaw

                    There are no kalamansi in my area. Should I substitute the Kalamansi with lime juice or lemon juice ? Which one tastes the closest to kalamansi ?

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                    • #11
                      Originally posted by MariaNYC View Post
                      Does the fish have to be super fresh and super-high quality, like sashimi-grade? I always buy wild caught, but it's frozen -- anyone know if cooking it with acid would be safe?
                      It doesn't need to be sashimi grade, just fresh.

                      Don't use frozen fish as the texture is not good. Frozen shrimp is ok.

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                      • #12
                        Originally posted by Acteon View Post
                        I found this recipe online:
                        Filipino Food Recipe: Kilawin na Isda or Kinilaw

                        There are no kalamansi in my area. Should I substitute the Kalamansi with lime juice or lemon juice ? Which one tastes the closest to kalamansi ?
                        Kalamansi has a unique taste, I haven't really found anything yet that replicates it. I would say go with whichever one you prefer the taste of.

                        Originally posted by Adrianag View Post
                        It doesn't need to be sashimi grade, just fresh.

                        Don't use frozen fish as the texture is not good. Frozen shrimp is ok.
                        I've used frozen fish to good effect, actually. The key is to choose a fatty fish like salmon (what I used) as that helps them tolerate freezing better. It should also only go through one freeze/defrost cycle, so make sure it stays frozen from the market and only defrost what you're going to use immediately. The fish I used was Trader Joe's frozen Alaskan salmon.

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                        • #13
                          My wife makes a ceviche, I think a Mexican version, using lime juice, red onions, plenty of cilantro and plenty of Bufalo jalopeno hot sauce, enough to turn the whole affair pink, and any good fresh saltwater fish. Really good and really simple. You can get a good result with conch too, instead of fish, if you can find it.

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