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Thread: Peruvian Ceviche page

  1. #1
    cmocks's Avatar
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    Peruvian Ceviche

    Primal Fuel
    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.

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    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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    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; 03-08-2011 at 11:21 PM.

  5. #5
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    jkr
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    OMG. Peruvian ceviche is the best.

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    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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    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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    iniQuity's Avatar
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    Quote 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

  9. #9
    iniQuity's Avatar
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    Quote 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..

  10. #10
    Acteon's Avatar
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    PrimalCon New York
    Quote 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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