38 replies to this topic

[rancho_gordo]

Daisy, have you ever made the scallop ceviche with frozen scallops? I have a Trader Joe package in the freezer and I wonder if it's worth doing defrosted. With all the strong flacors, I don't think it should matter too much.

I'm kind of desperate to get some of this food out of my freezer. I love to save things but I almost never end up using them, mostly because there's so much in there I can't tell what I have, except gallons and gallons of chicken stock.

[The Scream]

I don't see why it wouldn't work.

I have a package of frozen mussels someone gave me.

[rancho_gordo]

I have a package of frozen mussels someone gave me.

Are these the ones you're using this weekend? Are Algerian much diiferent than other mussels?

[Cathy]

Aarón Sanchez makes an unbelievable razor clam ceviche. The secret, he says, is celery juice, which is mixed with a purée of tomatillos, serrano chiles and cilantro. Lime juice is added only when the dish is ordered, along with some slivered celery for crunch.

[fantasty]

Cathy, is it a standard on the menu?

[Cathy]

Not a standard, but for now it's the fourth ceviche on a plato del mar. I'll ask him to make it tomorrow night.

[The Scream]

I have a package of frozen mussels someone gave me.

Are these the ones you're using this weekend? Are Algerian much diiferent than other mussels?

I'm using frozen black mussels, similar to Mediterranean black mussels from what I know.

I wouldn't recommend using green mussels at all for this preparation.

EDIT: Oops, it occured to me while I was picking up the kids that I will be making an escabeche, not ceviche... sorry

[cristina]

Sorry, you guys...if I ever feel better, I'll post something here. Right now--ugh. Back to the couch. Play nice.

[Cathy]

Sorry you're not feeling well, cristina.

[Jaymes]

Ceviche Panama

Fresh fish -- white firm
white or yellow onion, chopped
4 jalapenos (or other peppers) to taste, finely chopped
1 green bell pepper, chopped
scant 1/2 cup chopped sweet red peppers (can use jarred pimentos)
fresh limes
1/4 C white vinegar
1/4 C olive oil
1/2 tsp oregano, lightly toasted and rubbed between your palms
salt and pepper to taste

Skin, bone, and chop fresh fish into small bite-sized pieces. Place in glass bowl and add fresh lime juice to cover. Add vinegar, oil, oregano, S&P.

Seal bowl and place in refrigerator to "cook."

When fish flesh is firm, serve with saltines. Condiments: bottled hot sauce, chopped tomatoes, cilantro, avocado.

Can serve on tostados.


Okay. This is the recipe just as I got it from a Panamian cook while I was living there. She didn't say exactly how much fish this recipe calls for. You just eyeball it.

[rancho_gordo]

We had friends up from the city last night and I was too tired to make one of these new ceviches so I made my old clam standard. Key elements are lots of lime and lots of salt, if you ask me!



I find those long French radishes so much easier to chop.

It was really warm out and we ate outside. The ceviche is great because it went as an appetizer with the rest of the non-Latin meal (BBQ tri-tip, asparagus and potatoes) without any conflict. If I have salsa and chips or gucamole, I tend to expect the rest of the meal to follow a mariachi beat. Or polka, at least.

[Cathy]

RG, that's beyootiful!

That isn't a Luna Garcia platter, is it?

[rancho_gordo]

RG, that's beyootiful! 

That isn't a Luna Garcia platter, is it?

Thanks.

No, it's "value oriented" (=cheap) piece I picked up in Pto Vallarta. It must have been 2 bucks.

But I had to Google Luna Garcia. Very nice!

[mitchells]

To me, ceviche screams out "fresh" so I think only the freshest fish should be used for ceviche. Nothing frozen, nothing canned.

[omnivorette]

Ceviche de barracuda