Ceviche Self-Portrait

acid cooks

Karen S - May 3, 2008 04:45:38 PM PST

The lime juice cooks the shrimp. So no need to worry about the shrimp being raw. After sitting in the lime juice for over an hour the shrimps are cooked.

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prefer scallops

Carla S - May 3, 2008 05:15:37 PM PST

I prefer using scallops in my ceviche, and prepare it no more than 20 minutes before serving. When I do use tomatoes, I use the tiny grape tomatoes...they accent the sweetness of the scallops and marry nicely with the lime, cilantro, peppers, etc. Instead of shrimp seviche, grill the shrimp and then serve the citrus/pepper mixture as a salsa on the side. yumm!

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Love it

Teahupoo - May 23, 2008 09:19:00 AM PST

I learned to make ceviche when I lived in Cancun a number of years ago. We used conch a lot back then but we would also make it with the first fish we caught while out fishing and diving.

I have made it using Spanish Mackerel, spotted sea trout, redfish, snapper, grouper, shrimp, scallops, and more.

I have also used tabasco peppers at times to make it a little less spicy for friends who can't handle the heat of cilantro, habanero, or other similar varieties.

It's hard to beat in the summer for a cooling appetizer.

Gregg

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si no tienes confiansa

alma c - May 23, 2008 08:01:17 AM PST

si no tienes confiansa en comer ceviche porque piensan que esta crudo puedes comprar el camaron que ya esta cosido para mi sabe lo mismo

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Ceviche

GL - May 23, 2008 06:03:36 AM PST

I just returned from Tulum, Mexico and ate ceviche almost everyday! I've been there 12 times in the past 14 years and ceviche is the first meal I have upon arrival. It's a wonderful dish, especially with good nachos and for me, chopped habanero peppers - extremely hot, so use a milder one if you can't take the heat. I also prefer the mixed ceviche which has several seafood items such as; shrimp, bay scallops, octopus, fish, conch and langostines. It's best to use a mild flaovered, white firm flesh fish if you are using fish. Species like grouper, snapper, haddock will work.

Also use corn based nachos not flour. If you have the time, purchase plain corn tortillas and make the nachos yourself in a frying pan. They taste much better than the pre-cooked ones you get in most stores in the US. If you have a real Mexican grocery store than purchase your products there instead of the regular supermarket.

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