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Old 01-10-2018, 11:25 AM
 
1,567 posts, read 800,488 times
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I haven't made ceviche in decades, due to the high cost of good fish.

Lime juice is the important part. In Mexico they use a sour lime that you do not find in US markets. It is more acid than the typical grocery store lime in the US. I was taught that it wasn't good to try and make a ceviche with the variety of limes available in the US, due to the lower acidity - but I've done it. You have to cover your meat with the citrus juice. I always served it with the juice, and buried in fresh garden salsa or pico de gallo.

The olive oil and other ingredients are only for taste. You can add them or not, as you like.
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Old 01-10-2018, 01:52 PM
 
Location: McAllen, TX
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Quote:
Originally Posted by hiero2 View Post
I haven't made ceviche in decades, due to the high cost of good fish.

Lime juice is the important part. In Mexico they use a sour lime that you do not find in US markets. It is more acid than the typical grocery store lime in the US. I was taught that it wasn't good to try and make a ceviche with the variety of limes available in the US, due to the lower acidity - but I've done it. You have to cover your meat with the citrus juice. I always served it with the juice, and buried in fresh garden salsa or pico de gallo.

The olive oil and other ingredients are only for taste. You can add them or not, as you like.
As far as I'm concerned all limes are sour. I don't know any other kind. The key lime is what is mostly used in Mexico and is the most acidic of the limes. That is probably what you mean by sour. There are lemons that are not acidic and quite tasty like the Meyer Lemon. That is a cross between a lime and and orange. I've actually used the Meyer for ceviche and it does take longer, still possible.
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Old 01-10-2018, 03:36 PM
 
Location: Coastal Georgia
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I have not made it, but it’s on my list to make this summer if I have guests. Shrimp is abundant here, so that is what I’ll use.
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Old 01-11-2018, 01:12 AM
 
Location: The Land Mass Between NOLA and Mobile, AL
1,796 posts, read 1,354,276 times
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Originally Posted by gentlearts View Post
I am intrigued by the concept of "cooking" fish in acid. I have had ceviche a few times and I've enjoyed it. Like gazpacho, it seems like a refreshing summer dish.

Here is the recipe I'm planning to try...

Classic Ceviche (Art Smith)

1# Mahi mahi, or other fresh fish, cubed
2 cups fresh lime or lemon juice
1/2 t. Sugar
Pinch salt

I red onion, minced
1 Serrano pepper, seeded and minced
Pinch black pepper
1 ripe avocado, diced
*Olive oil

Cover fish with juice, salt and sugar. Chill for 4-6 hours. Drain gently.

Toss with onion and peppers.
Toss with avocado just before serving. Adjust seasoning. Drizzle with a bit of olive oil.

*i have been reading the Back To The Family cookbook, by Art Smith. Two recipes, so far are missing instructions, or incomplete in some way. Aren't there proof readers anymore?
So, the recipe doesn't give a clue how much, or what to do with the olive oil. The drizzle part, I made up.
I'd skip the sugar. Ceviche should be tart; you can always add sugar if your concoction needs it right before serving, but you obviously can't take it away once it has been added. And count me in with the cilantro crowd; a good ceviche should always have a bit of it. Virtually any seafood or fish can be "cooked" this way; mr. diva and I have used snapper with good results.
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Old 01-11-2018, 02:30 AM
 
Location: Heart of Dixie
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Originally Posted by diva360 View Post
I'd skip the sugar...
It's half a tsp.
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Old 01-11-2018, 05:59 AM
 
Location: Bella Vista, Ark
71,683 posts, read 83,244,992 times
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Quote:
Originally Posted by gentlearts View Post
I am intrigued by the concept of "cooking" fish in acid. I have had ceviche a few times and I've enjoyed it. Like gazpacho, it seems like a refreshing summer dish.

Here is the recipe I'm planning to try...

Classic Ceviche (Art Smith)

1# Mahi mahi, or other fresh fish, cubed
2 cups fresh lime or lemon juice
1/2 t. Sugar
Pinch salt

I red onion, minced
1 Serrano pepper, seeded and minced
Pinch black pepper
1 ripe avocado, diced
*Olive oil

Cover fish with juice, salt and sugar. Chill for 4-6 hours. Drain gently.

Toss with onion and peppers.
Toss with avocado just before serving. Adjust seasoning. Drizzle with a bit of olive oil.

*i have been reading the Back To The Family cookbook, by Art Smith. Two recipes, so far are missing instructions, or incomplete in some way. Aren't there proof readers anymore?
So, the recipe doesn't give a clue how much, or what to do with the olive oil. The drizzle part, I made up.
I haven't but our daughter has many times. She uses a recipe similar to yours only she chills it overnight and she uses jalapenos I am pretty sure and does not use any sugar.
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Old 01-11-2018, 07:19 AM
 
Location: McAllen, TX
3,496 posts, read 2,350,245 times
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Many recipes call for diced tomato as well which would provide that extra bit of sweetness. Onions can be sweet as well. Recipes should be balanced and provide sweet, sour, salt and spice.
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