Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!epsilon!zeta!sabre!petrus!bellcore!decvax!genrad!panda!talcott!harvard!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Ceviche (sebiche - looks like raw fish to me) Message-ID: <11273@rochester.UUCP> Date: Fri, 30-Aug-85 10:02:57 EDT Article-I.D.: rocheste.11273 Posted: Fri Aug 30 10:02:57 1985 Date-Received: Sun, 1-Sep-85 12:29:26 EDT Organization: U. of Rochester, CS Dept. Lines: 58 With all the traffic about sushi/sashimi, this recipe for the primary Peruvian contribution to culinary euphoria seems in order. Ceviche (seh - vee' - cheh) is raw fresh seafood marinated in lime juice with sliced onions and *hot* peppers. The lime juice "cooks" the flesh (that is, it denatures the proteins) without toughening it. There is a possibility that fish may fall apart if it is cut into too small pieces or if it is too flakey a variety. But even if it does disintegrate, the colloidal suspension can be drunk (spiced up, it's refered to as "Tiger Milk" and is said to revive the dead or kill the living). Use only the freshesh sea fish (or scallops or shrimp or squid or ...) a vailable. Ceviche 1 lb boneless firm fresh sea fish * juice of 6-8 limes 2 medium onions, cut into rings as thin as possible hot peppers/pepper juice to taste salt to taste (try 1/4 tsp to start with) Combine the lime juice, onions and peppers in a ceramic bowl (metal will react with the lime juice and plastic will hold the fish smell forever). Cut the deboned fish into 1/2" to 3/4" cubes, and add to the juice. Add salt and stir well, coating the fish. Marinate at room temp. for two to four hours, depending on the fish *, or overnight in the fridge. The juice should be milky (not clear) and the fish should be opaque (not translucent) when ready. Serve with cold boiled (or baked) potatoes or yams cut into thick slices, corn nuts, corn on the cob (cut into 1" disks, boiled and cooled is authentic) and salad. Drink beer and have a little shortbread and coffee for dessert. Serves 2 to 4. * fish that work well (but may not be used in Peru, but so what?) swordfish - great stuff, "cooks" rapidly (1 hour is enough), authentic salmon - not typical Peruvian fare, but tastes great! Takes longer to "cook" (say 2-3 hours). Makes nice contrast with lighter fish if you mix varieties. halibut - mild and firm, takes about the same amount of time as the salmon. Close to authentic. grouper - like halibut (only better if you can get it fresh) scallops, shrimp - shellfish take maybe twice as long (4 hours +) Authentic. squid - cut the body into rings, discard the cuttlebones and the beak. Tentacles can be used for dramatic effect, but not advisable if you're trying to initiate a newcomer. Authentic. Nota Bene : If your limes are not acidic enough, the fish will never cook, so if there is little visible effect after an hour, you may wish to add a small quantity of white vinegar to increase the acidity (say two or three tablespoons). Enjoy, Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627