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CEBICHE ACAPULCO DE CAMARÓN y PESCADO
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: CEBICHE ACAPULCO DE CAMARÓN y PESCADO
    Posted: 05 July 2012 at 10:47
From Margi:
 
Quote CEBICHE ACAPULCO DE CAMARÓN y PESCADO
 
 
Chef, Caterer and Culinary Institute Professor and Owner, and Restaurateur in Acapulco on Mexico´s Pacific Coast, Susanna Palazuelos taught me how to prepare her Cebiche Acapulco de Camarón y Pescado ( Ceviche with Shrimp and White firm flesh fish ) ... Here is the recipe, and in all honesty, it is a whole different approach than the Peruvian.  
 
1/2 kilo of fresh Turbot, Red Snapper, Brill, Gilt Head, Sea Bass or other firm white flesh fish
1/2 kilo fresh small shrimp or camarónes
500 ml. fresh lime juice ( one can use lemon or sweet navel triple skin orange or a mixture )
1/3 cup or 500 ml. extra virgin olive oil
1/2 cup minced red onion ( I have used spring onion )
4 cloves of garlic minced
1/2 cup minced fresh Radish
1/3 cup fresh cilantro leaves chopped finely
1/2 cup green olives with red sweet bell pepper stuffed inside ( without pits )
4 jaleapeños chopped finely
12 green chili peppers ( Serrano )
1/4 cup Capers rinsed from the jar brine
1 tsp. dry oregano
125 ml. which is 1/ 2 cup tomato paste
2 tsps. dry chili powder
salt and pepper to taste
 
Combine all the ingredients in a large bowl and place the rinsed and patted dry fish sliced in cubes and the deveined, peeled shrimp.
 
MARINATE: 15 to 20 minutes hour at most ... it should not be marinated over 20 mins. or it shall be too too bitey.
 
Enjoy, and have a lovely day,
Ciao.
Margaux Cintrano.
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Daikon View Drop Down
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Points: 381 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2012 at 11:29
sweet navel triple skin orange

Hmmm... I have no idea what that means.
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I'm not sure, either - I think I read about it somewhere else, but can't recall.
 
Is it perhaps the same as a Seville orange?
 
Margi, let us know!
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 02:59
I use lime juice and some regular fresh orange juice when I make mine...works just fine.
Go ahead...play with your food!
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 03:45
Tas and Daikon,
 
The Navel Orange is not a Seville Orange or a Blood Orange or a Valencian Orange.
 
NAVEL ORANGES: Citrus Sinensis in Latin, is the sweetest of orange varieties, with a much thicker skin and is less juicier than other varieties and it is seedless by mutation.
 
Though the orange and the mandarin originated in China in 2.500 B.C., the Navel Orange, was founded in northeastern Brazil, in Bahía, in 1847.
 
It is commonly grown in: Brazil, California, Australia, Israel, Sicilia and Valencia.
 
The Seville Orange: this orange has a sour tang and is very different from the Navel. In Spanish this orange is known as Naranja Agría, Sour Orange.
 
The Blood Orange:  This deep bold magenta red orange fruit in season can be substituted for Navels.
 
Ciao &
Kind regards,
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 04:54
Margi, I believe they are referring to the "triple skin" part, rather than the "navel" part. That confused me, too.
 
I always thought the name came from the fact there is a "belly button" at the blossom end of the fruit, rather than the inside configuration.
 
Blood orange can be substituted for navels only because they both have a relative lack of sweetness. But tastewise, blood oranges are more akin to tangerines, and the two can be substituted for each other in most recipes. For example, I have a wonderful North African orange salad recipe that calls for blood oranges. But I use tangerines when the bloods are out of season, and, other than the dramatic color, it's hard to tell any difference.
 
 
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 10:29

Buonasera Brook,

Actually thanks for your assistance with your fine fruit knowledge.
 
You are correct, it is the exterior bud like configuration that appears like a navel and thus, had received this name. In Spanish however, they are called Triple Skin, for their very thick rind.
 
Thanks again,
Have a lovely July.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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>>>they are called Triple Skin, for their very thick rind.<<<
 
understood - thanks!
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 11:17
Tas,
 
It is interesting, that the Spanish Farmer´s Fruit Markets, call them Triple Skin in English ...
The Israeli Navels are heavenly ... They are quite large too ... Seedless and extremely thick in rind with little juice.
 
If you ever see them in Montana, you shall know them by their delightful orange perfume scent.
 
Kindest.
Margi. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 381 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 11:51
Originally posted by Margi Cintrano Margi Cintrano wrote:

Tas,
 
It is interesting, that the Spanish Farmer´s Fruit Markets, call them Triple Skin in English ...
The Israeli Navels are heavenly ... They are quite large too ... Seedless and extremely thick in rind with little juice.
I've never heard of a navel orange called "triple skin" before, and there is plenty of talk about navel oranges here in California since this is where navel oranges first really made it big and are still produced here in large numbers.  Navel oranges were first produced in 19th Century Brazil (Bahia Navel Oranges) from root stock brought over by the Portuguese, and with ancestry that goes back through the Moors and Romans across North Africa and eventually back to China.  Bahia Navels were brought to Riverside, California by Eliza Tibbetts in 1873, and were subsequently renamed to Riverside Navel Oranges and eventually Washington Navel Oranges.  Almost all varieties of navel orange now can be traced back to Washington Navel.

Anyway, those Israeli navel oranges don't sound all that heavenly to me.  Very thick skins and lack of juice are considered to be faults in navel oranges -- typically resulting from too old trees or poor soil conditions.  Such faults are among the things with which California growers are constantly contending in their battle with Florida growers for navel orange supremacy. 
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i am assuming that the "triple-skin" moniker is a regional term - i haven't heared it here, but it makes sense.
 
nomenclature aside, i had an old-testament professor back in college who swore by israeli navel oranges as well. i've never tried one, so i can't say ~
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Points: 381 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 12:02
Getting way off topic, but I've eaten plenty of Israeli produce of which Israelis were very proud as proof of their ability to "make the desert bloom," but which I found to be less than spectacular despite their rhapsodic praise -- not necessarily bad, but unremarkable, and not meriting their gushing favor.  Excellence as food is often of secondary importance in the quality of Israeli produce. 
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 12:03
Tas,
 
Your old Professor back at University and I swear by Israeli Navel Triple Skin Oranges ... They are a delicacy of perfume and sweet sweet ... Lovely ...
 
They sell them to the Gourmet Restaurant Trade here in Madrid and the El Corte Ingles Supermarkets, our international market and other main destinations of fine dining establishments.
 
Kind regards. Margi.
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Points: 381 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 12:12
Hmmm... interesting.  I'm having trouble reconciling all of your comments with my expectations for excellence in navel oranges, and I'm wondering how much the perceived excellence of Israeli navel oranges in Spain has to do with freshness and ripeness vs. inherent quality of properly grown, harvested, and handled fruit.  I can easily see how a California navel orange that was grown for shipping quality and that was picked before completely ripe might not compare well with a fully ripened Israeli navel orange, but I'd really like to compare the best of those Israeli oranges to those right off the tree in the garden of one of my Southern California friends.  I know that most years those are some truly excellent navel oranges.
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well, perhaps we can cut the gordian knot here, and stipulate that one is free to use the orange of his or her choice ~
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