El Duro wrote:

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Here's more bro..

The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche. It has been one of South America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.

  Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, it is accompanied by popcorn, potato chips, nuts, or corn nuts. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

It is considered Peru's national dish. Diana Nuñez de Smolij, who is Peruvian and now living in Ecuador, sent me the following information on the history of Ceviche:

There is a theory that pre-Hispanic peoples cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

There are other historians that believe that Ceviche's origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.

The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said "See the beach." Since this is a phrase that the locals could not repeat well, they instead pronounced it "Ceviche."

Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.

Latin American flavors first found a place on Florida menus with South Florida's "New World Cuisine" in the late 1980's. This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America. They became fascinated by the tempting flavors of exotic tropical fruits and vegetables. From this fascination, many versions of Ceviche were developed.

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Diana Nuñez de Smolij, also sent me the following interesting information on Ceviche. Thank you Diana!

There is ceviche in some countries of Latin America, but the recipes change. There is ceviche in Chile, but you know, Chile made an occupation of the city of Lima for about 4 years, because of the war of 1879. Then they learned about Pisco (grape alcohol liquor) and of course Pisco Sour, and ceviche.

There is ceviche in Equator, where I live now, The most popular is the shrimp ceviche which includes ketchup and some lemon and oil (like a salad). The ceviche of fish has lemon, but the fish is previously lightly cooked in water. The Lobster ceviche includes "Golf Sauce" which is a mix of mayonnaise and ketchup. Personally I like it very much, the only problem for me was the fist time I asked for a ceviche here, because I was waiting something else. This unknown preparation took me by surprise.

The ceviche in Mexico has the onions and tomato cut in small squares.

In Peru, my favorite, the ceviche is always cooked in lemon. Just the shrimps ceviche demands a little cooking in water, but then it is finsihed by lemon. Our recipes has been being modified lately by sophisticated chefs, in some kind of contest, or competitive spirit, between the "cevicherias" (specialized in Ceviche restaurants). The traditional ingredients include fish or shellfishes, shrimp. Other ingredients include orange sweet potatoes, corn, salad leaves, thin cut onions (these ingregients are washed with water added to the top of the Ceviche at the last minute before serving.

Another Peruvian version uses an exquisite Peruvian hot pepper called "aji amarillo." The fish or shellfish is immersed into a blend of lemon, salt, aji amarillo peppers, ground pepper, and sometimes including sour orange juice and garlic (but garlic is better when spread with salt over the fish, 30 minutes before mixing with lemon).

As I said before, nowadays chefs have experimented by searching for their special version of the Ceviche that will distinguish their recipe from others. They have added other ingredients in the lemon blend, such as celery, drops of soy sauce, sugar or even milk (this last one added just before putting the blend over the fish or shellfish).

The most important ingredients of the Peruvian Ceviche is the Peruvian lemon (a cousin of the Key Lime), which is not so sour but strong, and the aji amarillo pepper, which is not only hot, but very tasty (be careful when using a small piece of a red, round vegetable called "rocoto pepper." It is sometimes put over the dish as a decoration when serving. Because you could take it to be a tomato and it is a very, very, very hot big red pepper.

Tiger milk is the juice that stays in the plate after eating the fish. Perfect after a "resaca", the way we call that miserable feeling we have after drinking too much the night before. It is not a misbehavior if you raise the plate with your hands and put it in your mouth to drink it. But you can also put it in a glass, alone or with some vodka or Pisco, if you like.

That is some of the things I know about this dish that has turned me on since I was a 6-year old kid and my mom took me to the market place. I remember I ate it with tears in my eyes, because of the hot "ajies" and rocotos". I hope these long explanations to be useful for you.

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Salsera de Corazon wrote:

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Pajaro_Loco wrote:

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Salsera de Corazon wrote:

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Pajaro_Loco wrote:

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Salsera de Corazon wrote:

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angelita wrote:

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A la gran puchica, if i were to make pupusas for all of foro, i'd be in the kitchen forever!!! Que me han visto, cara de cocinera!!!!!!!!!

Ok, i will make them for the ones that have been buggin me for like forever!!!

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@PL:  now you see you are just a newbie and now you are going to get pupusas, it took me two years for her to say yes, so now para recompensar that I CONVICED HER you get the coronitas

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I will gladly buy the coronitas, maseca and chicharon… no mas que me inviten y ya!

But angelita is saying no -

and it took you two YEARS to convince her! ( How about you get them from her, and then you and I enjoyed them with the Coronitas that I will buy! )

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@PL: ( I don't think so because if angelita finds out she won't give me any pupusas and I don't think I am ready to give up my pupusas for coronitas )

-- Edited by Salsera de Corazon at 13:34, 2007-02-09

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What are you willing to give up your pupusas for?

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well I am not sure  I have to realllllllllllllly think about it I waited for the pupusas for two years it is not easy

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Two years is too long a time no nada mas para comerse una pupusa.  Mucha Espera.  I want a short-cut!

I hope it's worth your wait for TWO YEARS!

Salsera de Corazon wrote:

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Pajaro_Loco wrote:

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Salsera de Corazon wrote:

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angelita wrote:

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A la gran puchica, if i were to make pupusas for all of foro, i'd be in the kitchen forever!!! Que me han visto, cara de cocinera!!!!!!!!!

Ok, i will make them for the ones that have been buggin me for like forever!!!

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@PL:  now you see you are just a newbie and now you are going to get pupusas, it took me two years for her to say yes, so now para recompensar that I CONVICED HER you get the coronitas

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I will gladly buy the coronitas, maseca and chicharon… no mas que me inviten y ya!

But angelita is saying no -

and it took you two YEARS to convince her! ( How about you get them from her, and then you and I enjoyed them with the Coronitas that I will buy! )

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@PL: ( I don't think so because if angelita finds out she won't give me any pupusas and I don't think I am ready to give up my pupusas for coronitas )

-- Edited by Salsera de Corazon at 13:34, 2007-02-09

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What are you willing to give up your pupusas for?

angelita wrote:

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A la gran puchica, if i were to make pupusas for all of foro, i'd be in the kitchen forever!!! Que me han visto, cara de cocinera!!!!!!!!!

Ok, i will make them for the ones that have been buggin me for like forever!!!

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could a get a couple of revueltas plz???

zenkiu....

Salsera de Corazon wrote:

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angelita wrote:

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A la gran puchica, if i were to make pupusas for all of foro, i'd be in the kitchen forever!!! Que me han visto, cara de cocinera!!!!!!!!!

Ok, i will make them for the ones that have been buggin me for like forever!!!

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@PL:  now you see you are just a newbie and now you are going to get pupusas, it took me two years for her to say yes, so now para recompensar that I CONVICED HER you get the coronitas

---

I will gladly buy the coronitas, maseca and chicharon… no mas que me inviten y ya!

( How about you get them from her, and then you and I enjoyed them with the Coronitas that I will buy! )

Salsera de Corazon wrote:

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@PL:  now you see you are just a newbie and now you are going to get pupusas, it took me two years for her to say yes, so now para recompensar that I CONVICED HER you get the coronitas

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Salsera de Corazon wrote:

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angelita wrote:

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Salsera de Corazon wrote:

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angelita wrote:

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TV Buff wrote:

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By golly, I got it...

Why don't you all bring me a plate of ceviche (or a cup or whatever), I'll try them all and I'll tell you which one is better. Ha! Isn't that a great idea???

I thought so.!!!

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 I'm making the Ecuadorian style ceviche tomorrow and NO, i will NOT bring a dish over!!! 

Although i do make the best ceviche!!!! ........

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well make sure I get my container on Sunday morning thank you

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 If there are some ceviche left, then i will bring you some But knowing my family, it will be gone quickly!! LOL

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fine, fine, I am not going to argue for el Ceviche, since I am not a fantic of eating ceviche  pero si fueran pupusas te dijiera you BETTER bring me a couple

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Salsera de Corazon wrote:

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angelita wrote:

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TV Buff wrote:

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By golly, I got it...

Why don't you all bring me a plate of ceviche (or a cup or whatever), I'll try them all and I'll tell you which one is better. Ha! Isn't that a great idea???

I thought so.!!!

---

 I'm making the Ecuadorian style ceviche tomorrow and NO, i will NOT bring a dish over!!! 

Although i do make the best ceviche!!!! ........

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well make sure I get my container on Sunday morning thank you

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If there are some ceviche left, then i will bring you some But knowing my family, it will be gone quickly!! LOL

TV Buff wrote:

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By golly, I got it...

Why don't you all bring me a plate of ceviche (or a cup or whatever), I'll try them all and I'll tell you which one is better. Ha! Isn't that a great idea???

I thought so.!!!

---

I'm making the Ecuadorian style ceviche tomorrow and NO, i will NOT bring a dish over!!! 

Although i do make the best ceviche!!!! ........

Salsera de Corazon wrote:

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LaDyBuG wrote:

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LOL

I never knew people could be territorial about CEVICHE.....

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I know is only some freaking fish cooked in limon is not a big deal people

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Salsera de Corazon wrote:

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JOKER_ESCO wrote:

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Salsera de Corazon wrote:

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JOKER_ESCO wrote:

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Oh Man we been talking about Tequila for a long time now LoL I think over 1 year LoL so I wonder when it would happen...

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I know babe we only done it once and that was for Anglita's B-day remember at Stir  

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I know just that time So when are we going 2 do it again??



maybe next week ?

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Salsera de Corazon wrote:

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JOKER_ESCO wrote:

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Oh Man we been talking about Tequila for a long time now LoL I think over 1 year LoL so I wonder when it would happen...

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I know babe we only done it once and that was for Anglita's B-day remember at Stir  

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Salsera de Corazon wrote:

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JOKER_ESCO wrote:

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Salsera de Corazon wrote:

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JOKER_ESCO wrote:

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Guadalupana wrote:

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Funny, this delightful dish originated in Peru.
And notice how there is no mention of argentina below:
Modern style variations

In Ecuador, shrimp ceviche tends to be made with ketchup or some tomato sauce. Occasionally one can find ceviche made with conch. It is served in a bowl with popcorn as a side dish

In Mexico and Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The ingredients include salt, lemon, onion, chile, aguacate, cilantro, and perejil. Tomatos are often added to the preparation.

In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes, culantro. Ceviche de corvina (white sea bass) is very popular and served as appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp.

In Costa Rica, preparation involves the marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as per Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular.

And that's all i have to say about that.

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Yeah I try the peruvian is really good, I have also try something call Jalea I think that's how u spell it n is really good

I serve my Ceviche with Cerveza LoL Or Liquor LoL

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yummmy Jalea is sooooooooooooooo good

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Oh yeah I like it allot I am a big time sea food lover...

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well then we will make sure that we get together for el ceviche, jalea coronitas y tequilitas

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JOKER_ESCO wrote:

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Oh yeah I like it allot I am a big time sea food lover...

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I just said THAT on the PAJARO LOCO thread.  Maybe YOU are ME!!!!

Mystery Solved: Pajaro Loco = JokerEsco!!!

LOL

JOKER_ESCO wrote:

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Guadalupana wrote:

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Funny, this delightful dish originated in Peru.
And notice how there is no mention of argentina below:
Modern style variations

In Ecuador, shrimp ceviche tends to be made with ketchup or some tomato sauce. Occasionally one can find ceviche made with conch. It is served in a bowl with popcorn as a side dish

In Mexico and Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The ingredients include salt, lemon, onion, chile, aguacate, cilantro, and perejil. Tomatos are often added to the preparation.

In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes, culantro. Ceviche de corvina (white sea bass) is very popular and served as appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp.

In Costa Rica, preparation involves the marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as per Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular.

And that's all i have to say about that.

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Yeah I try the peruvian is really good, I have also try something call Jalea I think that's how u spell it n is really good

I serve my Ceviche with Cerveza LoL Or Liquor LoL

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I heard argentinian salsa is good

In Ecuador, shrimp ceviche tends to be made with ketchup or some tomato sauce. Occasionally one can find ceviche made with conch. It is served in a bowl with popcorn as a side dish

In Mexico and Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The ingredients include salt, lemon, onion, chile, aguacate, cilantro, and perejil. Tomatos are often added to the preparation.

In Panama, it is prepared with lime juice, salt, scotch bonnet pepper, chopped celery, salt and sometimes, culantro. Ceviche de corvina (white sea bass) is very popular and served as appetizer in most local restaurants. It is also commonly prepared with octopus and shrimp.

In Costa Rica, preparation involves the marinated fish, lime juice, salt, ground black pepper, finely minced onions, cilantro and finely minced peppers. It is usually served in a cocktail glass with a lettuce leaf and soda crackers on the side as per Mexico. Popular condiments are tomato ketchup and tabasco. The fish is typically tilapia or corvina although mahi-mahi, shark and marlin are popular.

And that's all i have to say about that.

Dogo wrote:

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You're both wrong
Everybdy knows Ceviche is Argentinian

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you wish! Argentinos are not that talented.
 

Ps. Confu, this is solely directed at dogo only. In no way or manner am i saying that you or other wonderful argentinos are talentless. Dogo is just in a category of his own.
Thank you.

Dogo wrote:

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You're both wrong
Everybdy knows Ceviche is Argentinian

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The new "in" food of the beginning of the 21st century is actually an old world dish from South America called Ceviche. It has been one of South America's best-kept secret for centuries, but Ceviche is becoming a popular appetizer and will be gaining popularity as the century progresses.

There is a theory that pre-Hispanic peoples cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

There are other historians that believe that Ceviche's origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.

The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said "See the beach." Since this is a phrase that the locals could not repeat well, they instead pronounced it "Ceviche."

Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.

Latin American flavors first found a place on Florida menus with South Florida's "New World Cuisine" in the late 1980's. This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America. They became fascinated by the tempting flavors of exotic tropical fruits and vegetables. From this fascination, many versions of Ceviche were developed.

Diana Nuñez de Smolij, also sent me the following interesting information on Ceviche. Thank you Diana!

There is ceviche in some countries of Latin America, but the recipes change. There is ceviche in Chile, but you know, Chile made an occupation of the city of Lima for about 4 years, because of the war of 1879. Then they learned about Pisco (grape alcohol liquor) and of course Pisco Sour, and ceviche.

There is ceviche in Equator, where I live now, The most popular is the shrimp ceviche which includes ketchup and some lemon and oil (like a salad). The ceviche of fish has lemon, but the fish is previously lightly cooked in water. The Lobster ceviche includes "Golf Sauce" which is a mix of mayonnaise and ketchup. Personally I like it very much, the only problem for me was the fist time I asked for a ceviche here, because I was waiting something else. This unknown preparation took me by surprise.

The ceviche in Mexico has the onions and tomato cut in small squares.

In Peru, my favorite, the ceviche is always cooked in lemon. Just the shrimps ceviche demands a little cooking in water, but then it is finsihed by lemon. Our recipes has been being modified lately by sophisticated chefs, in some kind of contest, or competitive spirit, between the "cevicherias" (specialized in Ceviche restaurants). The traditional ingredients include fish or shellfishes, shrimp. Other ingredients include orange sweet potatoes, corn, salad leaves, thin cut onions (these ingregients are washed with water added to the top of the Ceviche at the last minute before serving.

Another Peruvian version uses an exquisite Peruvian hot pepper called "aji amarillo." The fish or shellfish is immersed into a blend of lemon, salt, aji amarillo peppers, ground pepper, and sometimes including sour orange juice and garlic (but garlic is better when spread with salt over the fish, 30 minutes before mixing with lemon).

As I said before, nowadays chefs have experimented by searching for their special version of the Ceviche that will distinguish their recipe from others. They have added other ingredients in the lemon blend, such as celery, drops of soy sauce, sugar or even milk (this last one added just before putting the blend over the fish or shellfish).

The most important ingredients of the Peruvian Ceviche is the Peruvian lemon (a cousin of the Key Lime), which is not so sour but strong, and the aji amarillo pepper, which is not only hot, but very tasty (be careful when using a small piece of a red, round vegetable called "rocoto pepper." It is sometimes put over the dish as a decoration when serving. Because you could take it to be a tomato and it is a very, very, very hot big red pepper.

Tiger milk is the juice that stays in the plate after eating the fish. Perfect after a "resaca", the way we call that miserable feeling we have after drinking too much the night before. It is not a misbehavior if you raise the plate with your hands and put it in your mouth to drink it. But you can also put it in a glass, alone or with some vodka or Pisco, if you like.

That is some of the things I know about this dish that has turned me on since I was a 6-year old kid and my mom took me to the market place. I remember I ate it with tears in my eyes, because of the hot "ajies" and rocotos". I hope these long explanations to be useful for you.

PRINCESSA wrote:

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El Duro wrote:

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All this talk about ceviche is making me hungry, i'm going to ask my mom to make some

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Then share with me pls.

BTW say hi to NeNa.

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