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Ceviche

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Joined: 06 February 2010
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    Posted: 26 July 2010 at 04:06
It seems there is a never ending debate about ceviche, or cebiche, or seviche....not only how to spell it and pronounce it, but where and how it originated and which local recipe is the best. Civilizations from Polynesia to Spain all claim some responsibility for this wonderful creation, but I tend to believe that South America, specifically Peru and Ecuador are the front runners.

Some say the Spaniards (who introduced citrus to Mexico and South America) developed ceviche as a way to cook fish and stop scurvy at the same time on long voyages. Others will aver that Peruvian fishermen used citrus to eat part of their fresh catch while still out at sea.

No matter...the recipes are as diverse as the local populace, and the local flora and fishes.

I apologize for not having more pictures of this dish, but you must realize that I made it on a whim, and just as an experiment. As I was not sure how it would come out...I failed to document every step. Shame on me! Well, I wish I had made more...this stuff was terrific!

CEVICHE
(seh-BEE-chay)

4 ounces bay scallops
4 ounces sole...(1 fillet)
½ red onion, julienned
1 pickling cucumber, peeled, deseeded and julienned
8 hot peppadews julienned
1 wedge of preserved lemon (rind only) minced
2 Tbsp fresh cilantro, chopped
½ cup fresh lime juice (about 4 limes)
juice of 1 orange
1/2 tsp sea salt ( 2 good pinches)

Wash and carefully pat dry fish and scallops. Cut the fillet into strips.
Place seafood in a non-reactive bowl and cover with juice. Add remaining ingredients, toss and let marinate for 20-25 minutes, making sure the seafood is covered with juice.

Remove from liquid after 25 minutes, plate and serve.
Some people serve with the juice, known as "tiger's milk"..I prefer it drained because the fish texture will deteriorate if marinated too long.






When I make this again, I will add more heat..perhaps a minced serrano or jalapeño, or just some crushed red pepper. I think I would also add a little celery, sliced thinly on the bias, for just a bit more of a crunch.

Thanks for looking, and I hope you make some and enjoy it!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 26 July 2010 at 06:18
That not only looks beautiful, but delicious as well. Outstanding job, Dave! Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Montana Maddness Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2010 at 09:28
I must try this . Thanks Dave
Hotter the better bring on the peppers!
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