We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Ceviche/Seviche/Cebiche. I used to make it with sliced sea scallops; lime juice, olive oil and salt, marinate it for an hour or so, and serve with thin-sliced onion and red pepper, and a little fresh Cilantro.
Now Ceviche has gone global, and now it only "cooks" in the juice for a minute or two. You have to go to Peru to find the best, says this author.
enjoyed 'Bird Dog's' comment. I was once asked by a sophisticated friend from out of town to visit a Sushi restaurant.. I replied that here at home, "we never eat the bait".
Here on the Northern Gulf Coast of the U.S., Pompano is considered 'the' fish for ceviche. Substitute a white wine for the olive oil, throw away the cilantro and use a little finely sliced green onion.
chavin in the port make a good one and it is not true that Peruvians are the only ones who make it well but they do a pretty food job, Good ceviche depends on the ingredients and using limes never lemons. Don' t forget to add the scallops and octopus or else not the real thing and vino verde. buon appetito
Ah, thanks for the memories. Sunday afternoons at the Costa Verde restaurant on the beach in the Miraflores section of Lima. Snacks on the patio consisting of fresh scallops on the half shell dusted with parmesan cheese and lightly broiled, the one and only true ceviche is Peruvian (sorry, it's true), either shrimp or fish, accompanied by a quadruple shot of Pisco Sour. All served while watching the sun set over the Pacific. A true delight for the senses.
Any firm-fleshed white fish will do. I would recommend marinating overnight in frig rather than a mere hour, and DEFINITELY if your ceviche-flesh has not been previously frozen. Love raw fish: hate their scary parasites - which freezing or overnight lime-lemon juice marinating kills.