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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Ceviche (sebiche - looks like raw fish to me)
Message-ID: <11669@rochester.UUCP>
Date: Mon, 16-Sep-85 19:56:47 EDT
Article-I.D.: rocheste.11669
Posted: Mon Sep 16 19:56:47 1985
Date-Received: Thu, 19-Sep-85 06:46:17 EDT
References: <11273@rochester.UUCP> <10370@ucbvax.ARPA>
Organization: U. of Rochester, CS Dept.
Lines: 24

> nemo -- you left the cilantro out of your 
> Ceviche recipe. Also, here on the west coast, Pacific 
> red snapper is the most commonly used fish for this
> (Not the same fish as East coast snapper!)
> 
> steve pope (ucbvax!spp)

Right-o.  I consider it optional (you can always add some liquid Ivory (-;)
Nemo
PS : It shouldn't look like raw fish.  The protein should denature (like
egg whites turning from clear to white) and turn from translucent to opaque
white.  Red snapper sounds like it would be super!  (in Florida we used
to get red snapper, which was indeed red, tended to be large, was rather
strong in flavor and had firm texture.  Also we got yellow-tail snapper,
which had some yellowish flesh adjacent to the dark streaks of flesh down
the sides.  It was milder, even sweet, and I can't recommend it highly
enough.)
-- 
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