Does anyone happen to know the recipe....I am having cravings....

here's 1 way:
1 pound fresh fish (snapper works well)
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 cup chopped fresh parsley
freshly ground black pepper
1 1/2 tablespoons light olive oil
1/8 cup chopped fresh cilantro


Directions

1 Rinse fish and place in a medium sized bowl. Pour lime juice over the fish. The fish should be completely immersed in the lime juice. Chill the lime juice and fish all day or overnight until fish is opaque.
2 Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. and Tostadas.

This works with shrimp and scallops too.

Thank you for the recipe. Think I will try it with shrimp and scallops! Maybe able to find some fresh conch here in nc. Thanks again!!

Question? Where did you get this recipe? I am curious that a man would have it?

cerviche-----is that a combination of cerveza and ceviche? :-)

The cerviche I make has beer in it...really.
so it is truly cerveza cerviche.

Chloe - that' a riot ---how about sharing that recipe with us. I even have 2 Belikins in my frig I've been saving for some reason.

.

[This message has been edited by klcman (edited 04-25-2002).]

Hang on.....stay tuned.........more to come.

hahah -- sounds like a line I used a short while ago

klc - I loved the reply you deleted! It looked as if you had polished off the belikins and several other varieties of adult beveriges!!!

heheheh maybeeeeeeeeeee

oh, dang, guys!!! who's gonna fill me in on what i missed?? chloe? did you see it? if it's worth it, email it to me!!

i have 2 recipes in books that i have not tried: joy of cooking & mexico: one dish at a time

Jane.....Kicman is just a Kic.......nothing more or less..........LOL

Who do you know that has eaten cerviche, without a beer chaser?

[This message has been edited by Chloe (edited 04-26-2002).]

Jane - only a slightly inebriated verion of the message right above it...nothing more, nothing less, to borrow a phrase from Chloe.

Chloe - u trying to trash talk me now?? :-)

oh, btw, it's KLC, not KIC...better put some spit on those goggles

It fit my post best as KIC vs KLC...
That is my story and I'm sticking to it.


[This message has been edited by Chloe (edited 04-26-2002).]

ok, it WAS your past, so who am I to argue!

Klcman you promised to never bring up my PAST again.....so why now??????......

ummmmmmmmm maybee becuz I can't tipe??

Now we are on common ground......mi no tipe mucho perfecto.

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.

South Texas, much the same recipe, except no olives, and we use 1/2 bottle beer to cut the bite, instead of orange juice.
Also we cut the fish a tad smaller.

[This message has been edited by Chloe (edited 05-29-2002).]

agreed, chloe. f had to go back and make them smaller. they weren't "cooking" fast enuff.