Sir Loins of Beef Posted February 17, 2006 Share Posted February 17, 2006 Anyone have any special cerviche recipes they would like to share. Have a client parents coming into town from Chile and the daughter would like to surprise them with a seafood feast. Thanks Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted February 17, 2006 Share Posted February 17, 2006 Anyone have any special cerviche recipes they would like to share. Have a client parents coming into town from Chile and the daughter would like to surprise them with a seafood feast. Thanks 1329475[/snapback] Pretty much fool proof actually, raw shrimp cooked with the acidity of citrus juces. Cilantro good, red onion an option, good chilis' always good. Not much time here right now, but it is easy and I'm sure if bier or someone else doesn't help ya I'll be back. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 21, 2006 Share Posted February 21, 2006 Pretty much fool proof actually, raw shrimp cooked with the acidity of citrus juces. Cilantro good, red onion an option, good chilis' always good. Not much time here right now, but it is easy and I'm sure if bier or someone else doesn't help ya I'll be back. 1329570[/snapback] I like to throw a habanero in or part of one if u are a feline Quote Link to comment Share on other sites More sharing options...
twiley Posted February 21, 2006 Share Posted February 21, 2006 I made this one before, courtesy of Emeril: 1 pound weakfish, medium diced (which was a little hard to come by, it's sea trout.) 1 pound shrimp, raw, medium diced 1/2 ounces lemon juice 1/2 ounces lime juice 1/2 ounces orange juice 2 tablespoons cilantro, chopped 2 tablespoons parsley, chopped 1/4 cup jalapenos, small dice 2 tablespoons salt 1 tablespoon black pepper 2 sweet potatoes, peeled, sliced into thin rounds and steamed 2 jalapenos, sliced into rounds 1 lime, cut into wedges 1 lemon, cut into wedges Cilantro sprigs Romaine lettuce leaves 3-inch long plantain chips Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, jalapenos, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeno, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 24, 2006 Share Posted February 24, 2006 1 LB of you fish of choice (i have used shrimp, mahi mahi, ahi, scallops) 1 1/2 C lime juice 1/3 C chopped cliantro 1/2 red onion (either finely dice or shave) 1/4 unsweatened coconut 2 jalepenos (brunoise) combine fish and lime juice.... sprinkle w/ salt. chill until opaque. strain, leaving only a little lime juice. add everything else..... a nice presentation is the use of martini glasses, with a fried plantain chip as garnish....... i do a quick chiffinade of romaine. use that under the ceviche in the martini glass. i have also presented this over a sweet coconut risotto cake. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted February 26, 2006 Share Posted February 26, 2006 i cant even think of the word "cerviche" without thinking of that Megan Fox (but really great authentic mexican food advocate) rick bayless. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 26, 2006 Share Posted February 26, 2006 to make really good torteeeelllas........ Quote Link to comment Share on other sites More sharing options...
twiley Posted March 1, 2006 Share Posted March 1, 2006 1 LB of you fish of choice (i have used shrimp, mahi mahi, ahi, scallops)1 1/2 C lime juice 1/3 C chopped cliantro 1/2 red onion (either finely dice or shave) 1/4 unsweatened coconut 2 jalepenos (brunoise) combine fish and lime juice.... sprinkle w/ salt. chill until opaque. strain, leaving only a little lime juice. add everything else..... a nice presentation is the use of martini glasses, with a fried plantain chip as garnish....... i do a quick chiffinade of romaine. use that under the ceviche in the martini glass. i have also presented this over a sweet coconut risotto cake. 1340603[/snapback] I'll give this one a try. Quote Link to comment Share on other sites More sharing options...
Rovers Posted May 26, 2006 Share Posted May 26, 2006 (edited) 1 LB of you fish of choice (i have used shrimp, mahi mahi, ahi, scallops)1 1/2 C lime juice 1/3 C chopped cliantro 1/2 red onion (either finely dice or shave) 1/4 unsweatened coconut 2 jalepenos (brunoise) combine fish and lime juice.... sprinkle w/ salt. chill until opaque. strain, leaving only a little lime juice. add everything else..... a nice presentation is the use of martini glasses, with a fried plantain chip as garnish....... i do a quick chiffinade of romaine. use that under the ceviche in the martini glass. i have also presented this over a sweet coconut risotto cake. 1340603[/snapback] I tried this one today.... sure smells good. I can't get enough cilantro.... grabbed some out of the herb garden for this today. Didn't have the coconut though.... we'll see how it turns out. PS: The shrimp has already turned white, in about a half hour. What is the recommended time for marinating? And, how well does it keep? Should it get eaten today, or is it ok to stire fridged for a day or two? Thanks... Edited May 26, 2006 by Rovers Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted May 26, 2006 Share Posted May 26, 2006 (edited) I tried this one today.... sure smells good. I can't get enough cilantro.... grabbed some out of the herb garden for this today. Didn't have the coconut though.... we'll see how it turns out. PS: The shrimp has already turned white, in about a half hour. What is the recommended time for marinating? And, how well does it keep? Should it get eaten today, or is it ok to stire fridged for a day or two? Thanks... 1488940[/snapback] I can't stand that stuff (cilantro). Don't what it is, but it just makes me gag. Sorry for the interuption, but am I the only one who hates that stuff? Edited May 26, 2006 by rocknrobn26 Quote Link to comment Share on other sites More sharing options...
Rovers Posted May 27, 2006 Share Posted May 27, 2006 (edited) I can't stand that stuff (cilantro). Don't what it is, but it just makes me gag. Sorry for the interuption, but am I the only one who hates that stuff? 1489039[/snapback] LOL! Cilantro and basil.... I love the stuff! Mexican and a lot of southeast asian cuisines use cilantro a lot, and it's one of the reasons I like those cuisines. I can't enjoy a taco without some fresh cilantro on it. Collard greens.... now that stuff makes me PS: Really, really tastey! This cerviche is going to be a regular on this summer's menu! Edited May 27, 2006 by Rovers Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 27, 2006 Share Posted May 27, 2006 sorry couldn't answer earlier...just got back from work. ceviche is best served same day... it doesn't hold very well..... sea food in general can turn quickly... glad you liked it Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted May 27, 2006 Author Share Posted May 27, 2006 just an add on--if there are any left overs--simmer in a little white wine-add tomato paste(1T)to thicken, mushrooms, garlic and basil -season to taste-add fettucine- use garlic bread to clean pan Quote Link to comment Share on other sites More sharing options...
Rovers Posted May 27, 2006 Share Posted May 27, 2006 It's still very good today! I think, since I used only shrimp, that it kept very nicely overnight. I would not want to try that with scallops or other seafood though. This is a really great summertime dish! I can see I'll be trying several versions, maybe including some lobster too. From the other recipes I saw on the net, it seems this is best with "white meat" seafood. That still leaves a lot of options though. Thanks for the recipes, folks! Quote Link to comment Share on other sites More sharing options...
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