Do you have a recipe for ceviche'? spelling?

Question

I just know it is made with veggies and raw fish, and stored in the fridge. A Peruvian friend of mine from California told me about it.

Thanks!

Answer 1

Ceviche (often erroneously spelt as cebiche or seviche) is a form of citrus marinated seafood salad that originated in the Viceroyalty of Peru (All citrus originated in Asia, which firmly establishes cerviche as a post-Columbian dish).

One theory suggests that it got its name from the Quechua "siwichi"; another theory suggests the name is derived from the Arabic term "sibesh" (acidic aromatic food) due to the participation of Moorish women that came to Peru during the viceroyalty, also hence the popular name Tapadas Limeñas. The dish was developed in the regional north coast of Peru, somewhere between Lambayeque and La Libertad, as a mestizo inspiration involving the aromatic and acidic touch of the Moorish cuisine and the spicy touch of the Andean aboriginal cuisine. The popularity of ceviche spread internationally in the latter part of the 20th century, and is now a significant part of the Mexican cuisine, as well as those of Central America and other parts of South America, especially Ecuador.

The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, all citrus will do. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style seviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.


TRADITIONAL PERUVIAN CEVICHE:

Ingredients:

2 lbs tilapia fillets or other firm white fish fillets, cubed
8-10 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp,enough to cover fish
1red onion, thinly sliced and rinsed

METHOD:

Combine all ingredients except red onion and mix well. Place red onion on top (but do not mix) and let it marinate in the refrigerator for at least 2-3 hours before serving. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.

It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Answer 2

Ceviche

Makes 4 servings

Ingredients:

1 pound of good white fleshed fish
juice of 6 or 7 limes
1 small onion, diced
3 ripe Roma tomatoes, diced
4 pickled serrano chilies, sliced
4 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon oregano
salt and pepper
1/2 cup fresh chopped cilantro
2 ripe avocados

Preparation:

Rinse the fish in cold water, skin and cut into small pieces. Place in a glass bowl and pour juice from the limes over all. Let stand in the refrigerator for about 3 hours, turning fish pieces with a wooden spoon from time to time.

Add the onions and tomatoes to the fish. Add the sliced chilies, olive oil, vinegar, oregano, salt and pepper and cilantro. Let stand another 20 minutes.

Serve ice cold with fresh fried corn tortilla chips.

Answer 3

Mango Scallop Ceviche:

½ day 15 min prep
10-12 servings

1 lb sea scallops, quartered
5 limes, juice of (approx 1/4 Cup or so if limes are not juicy enough, use bottled juice)
1/2 cup raspberry vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 green bell peppers
2 yellow bell peppers
2 red bell peppers, seeded and diced
1 1/2 red onions, diced
2-3 mangoes, diced
6 plum tomatoes, seeded and diced
4 tablespoons fresh cilantro, chopped fine
tortilla chips
crackers

1. Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
2. The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
3. Adjust any seasoning.
4. Serve with tortilla chips or crackers.

Answer 4

Mexican Ceviche:

diced firm fish (red snapper is a good option) soaked in lime/lemon juice overnight ; next day when fish is white, drain most of juice, add salt, chopped fresh tomatoes, chopped onion, one or two chiles serranos, finely chopped clean of seeds and veins, chopped cilantro, olive oil and oregano; let it stand in the fridge after stirring it well but carefully (three hours at least), add green olives and serve decorated with a little of ketchup and slices of avocado. It is delicious. You also can omit the olives or slice them and make them part of the mix), serve over tostadas (Tostadas Charras can be bought at the supermarket) with a slice of avocado. This is the finest Spanish/Mexican style.
Peruvian ceviche is soaked in orange juice and has some different vegetables.
I hope you enjoy it.

Answer 5

You have to find a fish with white meat. Cut it into cubes about and inch , then mix lemon juice ( a lot) with chop onion,tomato and cilantro and add it to the fish. Add some ketchup, Worcestershire sauce, salt and pepper, and let it stand a=in the refrigerator a couple of hours until the meat is cook by the lemon.
Eat with crackers.
Enjoy !

Answer 6

Here is a version of seviche which Japanese housewives were making hundreds of years ago. They call it sashimi and serve it with horseradish or very strong mustard. (Note the omission of hot pepper.)
Sashimi
2 pounds fish fillets
2 cups lemon juice
1/4 cup soy sauce
1/2 cup thinly sliced onions
1/4 cup teaspoon white pepper
1 teaspoon salt
Remove the skin from fillets and slice 1/8 inch thick. Mix the other ingredients and pour over the fillets which have beend placed in a glass bowl or platter. Let it marinate overnight.

Answer 7

good and easy for those who dont like it so fishy:
Package of imitation crab
tomatoes
green onions
cilantro
lemon or lime juice
if you like it spicy, it tastes good with chopped jalapenos or even some tapatio hot sauce in it... try it, it's better than it sounds! chop it all up and make it like a chunky salsa... as much or as little of each ingredient as you like to taste!
you can also add chopped garlic and avocado... it's easy to add things to this recipie, most anything will work!

Answer 8

TAKE A POUND OF SHRIMP,CLEAN,,,,,,,,,,,,5 SERRANO, I RED ONION 5 LEMON AND 4 LIMES SQUEEZED 2 GARLIC CLOVES,SALT AND PEPPER PUT TOGETHER,AND AT THE END CHOPPED CILANTRO....REFRIGERATE AND LET THE JUICE COOK THE SHRIMPS FOR SEVERAL HOURS........