Can everyone put down the brewhahas to post some more recipes for cerviche? HE HE HE!!!
Oh, are we suppose to eat too???? Liquid diet!

hey sunchaser, whattaya mean its weird a guy would have the recipe? I'm the cook in my house.....

:>

PS i do dishes and laundry too. thats what happens when you marry a teacher. they work all the time and don't get many dishes done....

I didn't say it was weird, I was just curious....men...recipe...huh, the only recipe my husband has is open fridge, grab beer and open lid. Do you have any brothers???

my husband put himself thru college as a chef. i cook daily, he cooks for the company.

of course we can cook --- just ask Emerill :-)

well, frank made ceviche this weekend. it was quite a bit of work, and very time consuming. and FABULOUS! he used scrod, and added pitted olives & chopped avacados.

an interesting note: he made a ton, and had my daughter help him squeeze 30 limes. she now has a large acid burn on her cheek, and red spatters where ever the lime juice squirted her. we were clueless when we saw her the next day. if frank's hand wasn't also burned, we would have never figured it out.

so Jane,

howza bout sharing that recipe?? I got 2 Belikins left in frig that are crying for good accompaniments!

NO DOUBT! Please share your recipe...wow! 30 limes! IT took alot of beers to squeeze 30 limes....

well, he made a LOT, and the juice must cover the fish to "cook". this recipe is by a famous author/chef/historical anthropologist. his name is Rick Bayless. he travels to the country and immerses himself in the culture. he tells you the history of the dish, the traditional recipe, and some contempory ones. the book is a companion to his PBS series, "mexico, one plate at a time". frank heard of him on NPR. he is the thinking man's chef. he made the "classic".

anyway, here it is:

history: is not native to mexico tho served for centuries. brought (with limes) by spain/portugal. started simply for fish preservation. mexican ceviche can differ from south american, which is more ketchup-y or has hot sauce. variations can be shrimp, crab, lobster & squid.

1 lb FRESH fish (must be fresh)
cut into 1/2 inch cubes
about 1 1/2 cups fresh lime juice
medium white onion

1 lb ript tomatoes, chopped into 1/4 in pieces
fresh hot chiles (to taste) stemmed & seeded
1/3 cp chopped fresh cilantro (save a few for garnish)
1/3 cp chopped pitted olives
1-2 TBS olive oil
salt
3 TBS orange juice or 1/2 tsp sugar (to cut the bite)
1-2 avacados, peeled pitted & diced
tostados, tortilla chips, or saltines

1. marinate fish using a 1.5 qt glass or stainless steel bowl in lime juice & onion. cover the fish COMPLETELY, but it should float a bit freely. cover & refridge for 4-6 hours, until fish, when broken open, no longer looks "raw". pour off lime juice.

2. in large bowl, mix togehter tomatoes, cilantro, olives, chiles & olive oil. stir in fish, and salt to taste, and the oj or sugar. (if not using immediately, cover & fridge)

3. just before serving, stir in diced avacado, being careful not to break up the pieces. garnish.

serving options: let people spoon their own onto chips or saltines. serve on little tostado bowls, with chips/saltines on the side. or just serve the little filled tostado bowls as "pick ups".

note: fish can be marinated a day ahead. after fish is cooked, be sure to pour off the lime juice. add the flavorings no more than a few hours before serving.

whew! that was a lot! the other recipes offered were Shrimp Ceviche Cocktail, and Salmon Ceviche with Orange, Capers & roasted Green Chile. didn't try 'em.

yummmmmmmmmmmm - thanks! My last Belikins will be happy now.