* PERUVIAN FORO DINNER *

JR · Guru

RE: * PERUVIAN FORO DINNER *

Chica W · Guru

Dogo wrote:

I love ceviche de oreja de pollo.... yum! (o pechuga de cerdo.... either one)

What happened to el ceviche de "concha"? wasn't that one your favorite??

Dogo · Comandante

I love ceviche de oreja de pollo.... yum!

(o pechuga de cerdo.... either one)

Chilenita · Comandante

Yeah that last pic ain't ceviche at least it's not what I consider ceviche and that's all that matters

GENIE · Foro Master

Bainaman wrote:

GENIE wrote: IM JUST PROVING THAT NOT ALL CEVICHE IS THE SAME!!! AND JUST SO U KNOW NOT ALL PPL MAKE IT THE SAME!! MY GRANDMA MAKES IT TWO WAYS AND IT TASTE THE SAME!!! ONE SHE PRE COOKS AND ANOTHER SHE COOKS WITH LIMON!!! AND THANKS BUT I KNOW HOW TO MAKE CEVICHE AT LEAST SALVADOREIAN STYLE!! AND ALSO WHAT I WAS TRYING TO PROVE TO MIGUEL IS THAT THERE IS PERUVIAN CEVICHE DE CAMARONES NOW IM OFF TO ACCOUNTING SEE U ALL LATER!! Yeah man.... You should try my white flour, tuna pupusas......they're great!

AS LONG AS U PUT CHEEDAR CHEESE IN IT IM IN!!

miguel · TOP Guru

also, check out the wikipedia page, for all things ceviche

http://en.wikipedia.org/wiki/Ceviche

Bainaman · Foro Master

GENIE wrote:

IM JUST PROVING THAT NOT ALL CEVICHE IS THE SAME!!! AND JUST SO U KNOW NOT ALL PPL MAKE IT THE SAME!! MY GRANDMA MAKES IT TWO WAYS AND IT TASTE THE SAME!!! ONE SHE PRE COOKS AND ANOTHER SHE COOKS WITH LIMON!!! AND THANKS BUT I KNOW HOW TO MAKE CEVICHE AT LEAST SALVADOREIAN STYLE!! AND ALSO WHAT I WAS TRYING TO PROVE TO MIGUEL IS THAT THERE IS PERUVIAN CEVICHE DE CAMARONES NOW IM OFF TO ACCOUNTING SEE U ALL LATER!!

Yeah man....

You should try my white flour, tuna pupusas......they're great!

miguel · TOP Guru

GENIE wrote:

miguel wrote:
GENIE wrote: http://www.saboresdelperu.com/entradas/cebiche_camarones.htm there u go ASSES!!!!! i guess you could make ceviche out of any type of seafood i'll say this though, ask a peruvian about ceviche and that person will not think about camarones instantly, trust me.

I DONT KNOW MY CUZIN MARRIED A PERUANO AND HE MAKES IT OUT OF CAMARONES AND HE ALSO MAKES IT OUT OF CHICKEN???

like i said, you can make it out of a lot of things... i make ceviche out of frigging mushrooms...

but the typical dishes are:

ceviche de pescado (cojinoba, corbina.. etc)
ceviche mixto (pescado y mariscos)
ceviche de pulpo

GENIE · Foro Master

Bainaman wrote:

GENIE wrote: http://www.saboresdelperu.com/entradas/cebiche_camarones.htm there u go ASSES!!!!! This is retarded Genie. Do you not understand the part that in order for it to be Ceviche.....the FISH must be cooked by the acidity of the lemon/lime juice. Second....who ever the heck boils a shrimp for 20 mins....can't cook for beans......that's waaaay too long to cook a shrimp.......it'll be tough and over cooked..... That looks nothing like a ceviche.....is not prepared like a ceviche...... That they call it ceviche is just plain retarded.

IM JUST PROVING THAT NOT ALL CEVICHE IS THE SAME!!! AND JUST SO U KNOW NOT ALL PPL MAKE IT THE SAME!! MY GRANDMA MAKES IT TWO WAYS AND IT TASTE THE SAME!!! ONE SHE PRE COOKS AND ANOTHER SHE COOKS WITH LIMON!!!

AND THANKS BUT I KNOW HOW TO MAKE CEVICHE AT LEAST SALVADOREIAN STYLE!!

AND ALSO WHAT I WAS TRYING TO PROVE TO MIGUEL IS THAT THERE IS PERUVIAN CEVICHE DE CAMARONES

NOW IM OFF TO ACCOUNTING SEE U ALL LATER!!

Bainaman · Foro Master

I make PUPUSAS with regular flour.....and I stuff it with tuna.

Bainaman · Foro Master

GENIE wrote:

miguel wrote: GENIE wrote: http://www.saboresdelperu.com/entradas/cebiche_camarones.htm there u go ASSES!!!!! i guess you could make ceviche out of any type of seafood i'll say this though, ask a peruvian about ceviche and that person will not think about camarones instantly, trust me. I DONT KNOW MY CUZIN MARRIED A PERUANO AND HE MAKES IT OUT OF CAMARONES AND HE ALSO MAKES IT OUT OF CHICKEN???

WHAAATT!!!!!!

GENIE · Foro Master

miguel wrote:

GENIE wrote: http://www.saboresdelperu.com/entradas/cebiche_camarones.htm there u go ASSES!!!!! i guess you could make ceviche out of any type of seafood i'll say this though, ask a peruvian about ceviche and that person will not think about camarones instantly, trust me.

I DONT KNOW MY CUZIN MARRIED A PERUANO AND HE MAKES IT OUT OF CAMARONES AND HE ALSO MAKES IT OUT OF CHICKEN???

Bainaman · Foro Master

GENIE wrote:

http://www.saboresdelperu.com/entradas/cebiche_camarones.htm there u go ASSES!!!!!

This is retarded Genie.

Do you not understand the part that in order for it to be Ceviche.....the FISH must be cooked by the acidity of the lemon/lime juice.

Second....who ever the heck boils a shrimp for 20 mins....can't cook for beans......that's waaaay too long to cook a shrimp.......it'll be tough and over cooked.....

That looks nothing like a ceviche.....is not prepared like a ceviche......

That they call it ceviche is just plain retarded.

El Duro · Foro Master

Chilenita wrote:

miguel wrote: Chilenita wrote: miguel wrote: Well why the FACK didn't she tell me that Like say "we don't carry ceviche" don't give me something else and make me bad mouth peruvians Okay so Peruvians don't make shrimp ceviche...got it i think (and i could be wrong here) it's the colombians that make shrimp ceviche.. i had some once and it was served in a cup and tasted kindof sweet. ECUADOR!!!!! Yep they have the BEST ceviche de camaron!! HANDS DOWN!!!!

I agree

miguel · TOP Guru

GENIE wrote:

http://www.saboresdelperu.com/entradas/cebiche_camarones.htm
there u go ASSES!!!!!

i guess you could make ceviche out of any type of seafood

i'll say this though, ask a peruvian about ceviche and that person will not think about camarones instantly, trust me.

GENIE · Foro Master

http://www.saboresdelperu.com/entradas/cebiche_camarones.htm

there u go ASSES!!!!!

Chilenita · Comandante

miguel wrote:

Chilenita wrote: miguel wrote: Well why the FACK didn't she tell me that Like say "we don't carry ceviche" don't give me something else and make me bad mouth peruvians Okay so Peruvians don't make shrimp ceviche...got it i think (and i could be wrong here) it's the colombians that make shrimp ceviche.. i had some once and it was served in a cup and tasted kindof sweet.

ECUADOR!!!!! Yep they have the BEST ceviche de camaron!! HANDS DOWN!!!!

miguel · TOP Guru

Chilenita wrote:

miguel wrote:

Well why the FACK didn't she tell me that Like say "we don't carry ceviche" don't give me something else and make me bad mouth peruvians
Okay so Peruvians don't make shrimp ceviche...got it

i think (and i could be wrong here) it's the colombians that make shrimp ceviche.. i had some once and it was served in a cup and tasted kindof sweet.

GENIE · Foro Master

Bainaman wrote:

GENIE wrote: rEALLY ARE U SURE CUZ I JUST FOUND THIS http://images.google.ca/imgres?imgurl=http://www.saboresdelperu.com/platos/segundos/jalea_mariscos.jpg&imgrefurl=http://www.saboresdelperu.com/segundos/jalea_mariscos.htm&h=193&w=188&sz=13&hl=en&start=4&tbnid=Qnt1lE_UZJMfqM:&tbnh=98&tbnw=95&prev=/images%3Fq%3DJALEA%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN THAT'S NOT CEVICHE GENIE!!!! AGAIN!

i know it linked the wrong page relax!!! fawk i dont like u anymore!!!

miguel · TOP Guru

LaDyBuG wrote:

@ MIGUEL
HAVE YOU BEEN TO EL BODEGON? THEY HAVE YUMMY PERUVIAN FOOD.....BUT I NEVER TRIED THE CEVICHE.....NOTHING ABOUT THAT DISH IS APPEALING TO ME....I DON'T LIKE SEAFOOD OR DISHES SOAKED IN LIME/LEMON JUICE....

LB: i've been there many times.. i don't find it particularly good myself.

one thing, i'm a complainer about the quality, but i'll still go.. cause it's easier than making it yourself and it's better than nothing.

miguel · TOP Guru

GENIE wrote:

miguel wrote:
Chilenita wrote: miguel wrote: @ Baina i'm not surprised.. @ Chile I am going on saturday, I won't go two days in a row, and like i said the friday night buffet is 30 bucks, it's 15 during the day for lunch.. so i'm going with my family on saturday. also, don't be too surprised if you're dissapointed. i've yet to have good ceviche in TO (other than the ones made at home by people).. fish is expensive and it's not fresh and they chintz out on the portions in restaurants. I am super strange I don't like fish in my ceviche only shrimp. Oh and you suck okay buh bye... in that case, you would not be having peruvian ceviche, because there's no such thing as shrimp peruvian ceviche. (at least a full-on shrimp ceviche). i wouldn't order it then if i were you i'll go next time.. be reasonable!!

rEALLY ARE U SURE CUZ I JUST FOUND THIS
http://images.google.ca/imgres?imgurl=http://www.saboresdelperu.com/platos/segundos/jalea_mariscos.jpg&imgrefurl=http://www.saboresdelperu.com/segundos/jalea_mariscos.htm&h=193&w=188&sz=13&hl=en&start=4&tbnid=Qnt1lE_UZJMfqM:&tbnh=98&tbnw=95&prev=/images%3Fq%3DJALEA%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN

yep genie.. read what it says

Sazonar los mariscos con sal y pimienta al gusto, y cubrirlos con harina de maiz. Luego, freirlos en una sartén con abundante aceite hasta que estén dorados.

that is the deep fry part.. if done right what it looks like is those fried calamari they serve in bars

that is a bad picture too.

El Duro · Foro Master

Bainaman wrote:

GENIE wrote: rEALLY ARE U SURE CUZ I JUST FOUND THIS http://images.google.ca/imgres?imgurl=http://www.saboresdelperu.com/platos/segundos/jalea_mariscos.jpg&imgrefurl=http://www.saboresdelperu.com/segundos/jalea_mariscos.htm&h=193&w=188&sz=13&hl=en&start=4&tbnid=Qnt1lE_UZJMfqM:&tbnh=98&tbnw=95&prev=/images%3Fq%3DJALEA%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN THAT'S NOT CEVICHE GENIE!!!! AGAIN!

@genie that is a jalea

Chilenita · Comandante

miguel wrote:

Chilenita wrote: miguel wrote: @ Baina i'm not surprised.. @ Chile I am going on saturday, I won't go two days in a row, and like i said the friday night buffet is 30 bucks, it's 15 during the day for lunch.. so i'm going with my family on saturday. also, don't be too surprised if you're dissapointed. i've yet to have good ceviche in TO (other than the ones made at home by people).. fish is expensive and it's not fresh and they chintz out on the portions in restaurants. I am super strange I don't like fish in my ceviche only shrimp. Oh and you suck okay buh bye... in that case, you would not be having peruvian ceviche, because there's no such thing as shrimp peruvian ceviche. (at least a full-on shrimp ceviche). i wouldn't order it then if i were you i'll go next time.. be reasonable!!

Well why the FACK didn't she tell me that Like say "we don't carry ceviche" don't give me something else and make me bad mouth peruvians

Okay so Peruvians don't make shrimp ceviche...got it

LaDyBuG · Comandante

@ MIGUEL

HAVE YOU BEEN TO EL BODEGON? THEY HAVE YUMMY PERUVIAN FOOD.....BUT I NEVER TRIED THE CEVICHE.....NOTHING ABOUT THAT DISH IS APPEALING TO ME....I DON'T LIKE SEAFOOD OR DISHES SOAKED IN LIME/LEMON JUICE....

Bainaman · Foro Master

GENIE wrote:

rEALLY ARE U SURE CUZ I JUST FOUND THIS http://images.google.ca/imgres?imgurl=http://www.saboresdelperu.com/platos/segundos/jalea_mariscos.jpg&imgrefurl=http://www.saboresdelperu.com/segundos/jalea_mariscos.htm&h=193&w=188&sz=13&hl=en&start=4&tbnid=Qnt1lE_UZJMfqM:&tbnh=98&tbnw=95&prev=/images%3Fq%3DJALEA%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN

THAT'S NOT CEVICHE GENIE!!!!

AGAIN!

Marky Mark · Foro Master

miguel wrote:

in that case, you would not be having peruvian ceviche, because there's no such thing as shrimp peruvian ceviche. (at least a full-on shrimp ceviche). i wouldn't order it then if i were you

i'll go next time.. be reasonable!!

Miguel has officially ruined Peruvian food day for me

Bainaman · Foro Master

miguel wrote:

in that case, you would not be having peruvian ceviche, because there's no such thing as shrimp peruvian ceviche. (at least a full-on shrimp ceviche). i wouldn't order it then if i were you i'll go next time.. be reasonable!!

I like Corbina the best!

GENIE · Foro Master

miguel wrote:

Chilenita wrote: miguel wrote: @ Baina i'm not surprised.. @ Chile I am going on saturday, I won't go two days in a row, and like i said the friday night buffet is 30 bucks, it's 15 during the day for lunch.. so i'm going with my family on saturday. also, don't be too surprised if you're dissapointed. i've yet to have good ceviche in TO (other than the ones made at home by people).. fish is expensive and it's not fresh and they chintz out on the portions in restaurants. I am super strange I don't like fish in my ceviche only shrimp. Oh and you suck okay buh bye... in that case, you would not be having peruvian ceviche, because there's no such thing as shrimp peruvian ceviche. (at least a full-on shrimp ceviche). i wouldn't order it then if i were you i'll go next time.. be reasonable!!

rEALLY ARE U SURE CUZ I JUST FOUND THIS

http://www.saboresdelperu.com/entradas/cebiche_camarones.htm

CEBICHE DE CAMARONES

Para 6 personas
2 kilos de camarones
2 cebollas picadas a lo largo
10 limones
1 rocoto
1 ramita de perejil
2 cucharadas de ají mirasol molido
sal y pimienta

Primero, debemos sancochar los camarones durante 20 minutos. Luego, separamos los camarones grandes de los pequeños. A los camarones grandes les pelamos la cola (no la separamos del cuerpo ni de las tenazas). A los camarones pequeños les desprendemos y pelamos las colas, y desechamos lo sobrante. Seguidamente, curtimos la carne del camarón con el jugo de limón por un tiempo prolongado, hasta que adquieran la cocción necesaria. Cuando la coloración de los camarones sea roja intensa, agregamos la sal, la pimienta, el ají marisol, el perejil y la cebolla picada. Adornamos el cebiche con algunas rodajas de rocoto y otro poco de perejil.
Servir de preferencia acompañado con hojas de lechuga, rodajas de choclo, camote sancochado y cancha. Si se desea, colocar en cada plato como adorno un camarón grande.

-- Edited by GENIE at 12:30, 2006-06-06

-- Edited by GENIE at 12:31, 2006-06-06

Bainaman · Foro Master

Marky Mark wrote:

WOOHOO!!!! Seriously, I had like 2 big helpings Sori Buffy.

Was there lime/lemon juice in it????

'Cause if not....she gave you Jalea thinking that it was Ceviche!!!!

miguel · TOP Guru

Chilenita wrote:

miguel wrote:
@ Baina i'm not surprised.. @ Chile I am going on saturday, I won't go two days in a row, and like i said the friday night buffet is 30 bucks, it's 15 during the day for lunch.. so i'm going with my family on saturday. also, don't be too surprised if you're dissapointed. i've yet to have good ceviche in TO (other than the ones made at home by people).. fish is expensive and it's not fresh and they chintz out on the portions in restaurants.

I am super strange I don't like fish in my ceviche only shrimp.
Oh and you suck okay buh bye...

in that case, you would not be having peruvian ceviche, because there's no such thing as shrimp peruvian ceviche. (at least a full-on shrimp ceviche). i wouldn't order it then if i were you

i'll go next time.. be reasonable!!

Marky Mark · Foro Master

GENIE wrote:

Marky Mark wrote:

All this ceviche talk reminded me of the potluck... who brought that ceviche...that was good!!

THAT WOULD BE ME THANKS MM!!! ILL MAKE U SOME CUZ UR NICE!!!! LMAO!! -- Edited by GENIE at 12:09, 2006-06-06

WOOHOO!!!!

Seriously, I had like 2 big helpings

Sori Buffy.

Chilenita · Comandante

miguel wrote:

@ Baina i'm not surprised.. @ Chile I am going on saturday, I won't go two days in a row, and like i said the friday night buffet is 30 bucks, it's 15 during the day for lunch.. so i'm going with my family on saturday. also, don't be too surprised if you're dissapointed. i've yet to have good ceviche in TO (other than the ones made at home by people).. fish is expensive and it's not fresh and they chintz out on the portions in restaurants.

I am super strange I don't like fish in my ceviche only shrimp.

Oh and you suck okay buh bye...

GENIE · Foro Master

Marky Mark wrote:

All this ceviche talk reminded me of the potluck... who brought that ceviche...that was good!!

THAT WOULD BE ME THANKS MM!!! ILL MAKE U SOME CUZ UR NICE!!!! LMAO!!

-- Edited by GENIE at 12:09, 2006-06-06

miguel · TOP Guru

@ Baina

i'm not surprised..

@ Chile

I am going on saturday, I won't go two days in a row, and like i said the friday night buffet is 30 bucks, it's 15 during the day for lunch.. so i'm going with my family on saturday. also, don't be too surprised if you're dissapointed. i've yet to have good ceviche in TO (other than the ones made at home by people).. fish is expensive and it's not fresh and they chintz out on the portions in restaurants.

Bainaman · Foro Master

Ceviches from around the world!

General recepies....they may vary from place to place.

Here is a version of seviche which Japanese housewives were making hundreds of years ago. They call it sashimi and serve it with horseradish or very strong mustard. (Note the omission of hot pepper.)

Sashimi
2 pounds fish fillets
2 cups lemon juice
1/4 cup soy sauce
1/2 cup thinly sliced onions
1/4 cup teaspoon white pepper
1 teaspoon salt

Remove the skin from fillets and slice 1/8 inch thick. Mix the other ingredients and pour over the fillets which have beend placed in a glass bowl or platter. Let it marinate overnight.

Peruvian Seviche

The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.

1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)

Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.

Ecuadorean Seviche

In Ecuador seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadoreans usually combine three citrus juices plus vinegar in their seviche.

2 pounds whitefish
juice of 6 limes, 3 lemons, 3 sour oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium onions sliced very thin
2 or 3 red or yellow hot peppers, slivered

cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers and let set overnight.
Here is another version of Ecuadorean seviche using lemon juice only:

3 pounds corbina, washed thoroughly and dried with paper toweling
juice from about 25 lemons
2 onions (medium size) chopped
2 teaspoons salt
1 aji chombo, (hot pepper) cut into small pieces

Cut the fish into bite size pieces and place in glass bowl with one cup lemon juice and one teaspoon of salt. Let it set for 15 minutes and then drain, squeezing the fish gently. Add the remaining lemon juice or enough to cover the fish. Add the chopped onions and stir with a wooden spoon. Let set for 15 minutes. Then add the aji and the remaining salt. Let it set for 30 minutes, cover and place in refrigerator. It may be eaten in about 2 hours. (Segundo Franco).

Panama’s Corvina Seviche
1 pound fillets of corvina
juice from a dozen limes, more if necessary
3 medium size tomatoes, chopped fine
3 onions, chopped fine
2 hot peppers, remove part of it after it has
set about 2 hours
1 green pepper, chopped fine
1 clove garlic, minced
1 tablespoon finely chopped parsley
salt and pepper to taste

Place corvina fillets on a platter. Mix the remaining ingredients and spread over the fish, making sure it is completely covered. Let it set for a few minutes and then turn the fillets over so both sides of the fish are well marinated. Cover platter and place in refrigerator. Turn the fish several times. Can be eaten after 8 hours.

Shrimp Seviche
2 pounds of shrimp
approximately 10 lemons
1 hot pepper
1 chopped onion
1 teaspoon salt

Put raw shrimp in boiling water for 5 minutes. Remove and place in cold water immediately. Remove shells and clean shrimp. Place in a glass bowl with the lemon juice, the onion, pepper, and salt. Let it set for 1 hour and serve. (Franco)

Here is another variation of shrimp seviche:

2 pounds shrimp, cooked and cleaned
1/2 pound onions, chopped
1/2 bottle French’s mustard
1 1/2 teaspoon salt
1/2 cup olive oil
1/2 cup lime juice
1 hot pepper, chopped

Cut shrimp into pieces. Add remaining ingredients and marinate for about 8 hours. (Mrs. Stanley Fidanque).

Scallop Seviche
1 1/2 pounds scallops (Panama Bay scallops preferred)
1 hot pepper
1 tablespoon vinegar
1/4 teaspoon oregano
1/2 cup lime juice (or more if needed)
1 medium onion, chopped
1 clove garlic, mashed
2 teaspoons mustard pickle
3 tablespoons olive oil
2 tablespoons catsup
salt and pepper to taste

Clean scallops and put in a colander. Pour boiling water over them and let drain. Mix the onion and hot pepper (chopped very fine), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes. Then add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time-to-time. Some metal spoons will tarnish from the acids.) (Mrs. Robert Rupp.)

TV Buff · TOP Guru

Marky Mark wrote:

All this ceviche talk reminded me of the potluck... who brought that ceviche...that was good!!

I didn't have any!

Man, now I'm

I shouldn't have read this thread before lunch.

Marky Mark · Foro Master

All this ceviche talk reminded me of the potluck... who brought that ceviche...that was good!!

Sweetness · Guru

mmmmm..... all this ceviche talk is making my mouth water.....mmmmmm Our Ceviche is like the Ecuadorian ceviche, but we don't put any kind of peppers in ours. Mainly chopped up tomatoes, onions, cilantro, salt, and lime or lemon, and of course the fish, or shrimp, or whatever you prefer, and we eat the ceviche with salted crackers. Oh and we serve tamales de elote plain or with chipilin on the side, and of course a nice cold beer for the men. mmmmmm I'm so craving ceviche right now.

El Duro · Foro Master

Motown Junkie wrote:

El Duro wrote: Chilenita wrote: GENIE wrote: Chilenita wrote: Bainaman wrote: Chilenita wrote: Bainaman wrote: Chilenita wrote: Hey so can anyone answer my question.....does peruvian ceviche have juice (leche de tigre) in it It should! That's an integral part of making ceviche. The acidity lemon/lime juice cooks the fish. If there is no "leche de tigre".....then it ain't real ceviche. Well that's what I say but I could have sworn it was at Dona Luz that I had the juiceless ceviche We shall see on Friday You know what she probably did....... She probably cooked the fish by pouring boiling water over the fish. People do this when they don't have enough lime/lemon to fully cook the fish...... That sucks!!! I would complain. Yeah it was so weird. I am used to eating ceviche from Ecuador which I LOVE it's almost like a cold soup. This had no juice at all just shrimp I only like ceviche de camaron and this was just camaron Well if it happens on Friday heads are going to roll I am so much fun at dinner actually what u had was JALEA WHAT u had its a form of ceviche but without the sauce and its just as good!!!! ill check with orale we just had lunch there on sunday!! AND ITS KINDA SMALL WILL FIT ABOUT 10PPL OR SO ITS BIGGER THEN THE TACO/PUPUSA PLACE WE WENT TO! THEY PLAY LATIN MUSIC THERE BUT LIKE I SAID THE SERVICE CAN BE SLOW SOMETIMES!! No freaking way!!! Ceviche has juice man it ain't ceviche without the juice @NENA yeah finally going to meet you guys who said NeNa is going?.. Not me I DID!!!!!!!!!!!!

oh ok i'm SORRY i didn't see your post

AGAIN I APOLOGIZES

NOT.. BRING IT ON MJ

Chilenita · Comandante

miguel wrote:

ok... @LB: i haven't gone yet, i have reservations for 10 for lunch this coming saturday.. we're only going because it's a 15$ peruvian buffet.. i don't really expect it to be very good - the peruvian places i've been to here are just not that good. @chile: yes , leche de tigre is an integral part of ceviche, so if you got dry ceviche, it's not peruvian ceviche.. (or else you got screwed) @genie: peruvian jalea tastes nothing like ceviche, bainaman's fried chicken analogy is correct. jalea usually comes with some type of tartar sauce, and i guess people will squeeze lemon on it, but stilll. i can't go two days in a row myself... and the dinner buffet is twice the price so....

OMG see I knew it I got screwed it's supposed to be super juicy! See and I have been mad mouthing Peruvian ceviche for years....for NOTHING! Okay I'll order it and it betta be juicy.

Miguel join us! Join us!

Bainaman · Foro Master

miguel wrote:

ps- you guys should try the lomo saltado.. because frankly it's the one thing that's hard for restaurants to get wrong, very easy to make.

You'd be surprised!!!!

I had lomo saltado at a popular Peruvian restaurant....highly recommended by foro members......and the damn thing tasted like liver!!!!!

I like the lomo saltado at Pupusa Loca oddly enough!

miguel · TOP Guru

ps- you guys should try the lomo saltado.. because frankly it's the one thing that's hard for restaurants to get wrong, very easy to make.

miguel · TOP Guru

ok...

@LB: i haven't gone yet, i have reservations for 10 for lunch this coming saturday.. we're only going because it's a 15$ peruvian buffet.. i don't really expect it to be very good - the peruvian places i've been to here are just not that good.

@chile: yes , leche de tigre is an integral part of ceviche, so if you got dry ceviche, it's not peruvian ceviche.. (or else you got screwed)

@genie: peruvian jalea tastes nothing like ceviche, bainaman's fried chicken analogy is correct. jalea usually comes with some type of tartar sauce, and i guess people will squeeze lemon on it, but stilll.

i can't go two days in a row myself... and the dinner buffet is twice the price so....

Chilenita · Comandante

GENIE wrote:

Bainaman wrote: Chilenita wrote: No freaking way!!! Ceviche has juice man it ain't ceviche without the juice Jalea is nothing like ceviche. That's like saying that fried chicken is the same as boiled chicken. OK THERE CEVICHE IS NOT THE SAME IN EVERY COUNTRY U KNOW THAT RIGHT!!! AND SORRY I STAND CORRECTED JALEA IS MORE LIKE CALAMARI BUT WITH A TASTE LIKE CEVICHE!!! AND JALEA DE CARMARONES IS MORE LIKE CEVICHE SORI AH!!

Yeah well I ordered Ceviche at Dona Luz and it wasn't what I consider ceviche but you are right everyone in latin america makes if different.

Where are the Peruvians around here? What's up with the juiceless ceviche?

Bainaman · Foro Master

GENIE wrote:

OK THERE CEVICHE IS NOT THE SAME IN EVERY COUNTRY U KNOW THAT RIGHT!!!

ALL CEVICHE is cooked with lime/lemon juice.....no matter what country makes it!!!!

Some of the ingridients vary.....but the what makes ceviche..ceviche....is the marinade and how it cooks the fish/shrimp....whatever....

NeNa · Guru

Motown Junkie wrote:

who said NeNa is going?.. Not me I DID!!!!!!!!!!!!

LOL..

yes.. my eating partner!!!

GENIE · Foro Master

Bainaman wrote:

Chilenita wrote: No freaking way!!! Ceviche has juice man it ain't ceviche without the juice Jalea is nothing like ceviche. That's like saying that fried chicken is the same as boiled chicken.

OK THERE CEVICHE IS NOT THE SAME IN EVERY COUNTRY U KNOW THAT RIGHT!!!

AND SORRY I STAND CORRECTED JALEA IS MORE LIKE CALAMARI BUT WITH A TASTE LIKE CEVICHE!!! AND JALEA DE CARMARONES IS MORE LIKE CEVICHE SORI AH!!

Motown Junkie · TOP Guru

El Duro wrote:

Chilenita wrote: GENIE wrote: Chilenita wrote: Bainaman wrote: Chilenita wrote: Bainaman wrote: Chilenita wrote: Hey so can anyone answer my question.....does peruvian ceviche have juice (leche de tigre) in it It should! That's an integral part of making ceviche. The acidity lemon/lime juice cooks the fish. If there is no "leche de tigre".....then it ain't real ceviche. Well that's what I say but I could have sworn it was at Dona Luz that I had the juiceless ceviche We shall see on Friday You know what she probably did....... She probably cooked the fish by pouring boiling water over the fish. People do this when they don't have enough lime/lemon to fully cook the fish...... That sucks!!! I would complain. Yeah it was so weird. I am used to eating ceviche from Ecuador which I LOVE it's almost like a cold soup. This had no juice at all just shrimp I only like ceviche de camaron and this was just camaron Well if it happens on Friday heads are going to roll I am so much fun at dinner actually what u had was JALEA WHAT u had its a form of ceviche but without the sauce and its just as good!!!! ill check with orale we just had lunch there on sunday!! AND ITS KINDA SMALL WILL FIT ABOUT 10PPL OR SO ITS BIGGER THEN THE TACO/PUPUSA PLACE WE WENT TO! THEY PLAY LATIN MUSIC THERE BUT LIKE I SAID THE SERVICE CAN BE SLOW SOMETIMES!! No freaking way!!! Ceviche has juice man it ain't ceviche without the juice @NENA yeah finally going to meet you guys who said NeNa is going?.. Not me

I DID!!!!!!!!!!!!

Marky Mark · Foro Master

Bainaman wrote:

In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

I tried the Mexican one in Uruapan... holy crap even that was HOOTTTTT!!! But goood!!!

Bainaman · Foro Master

CEVICHE

Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. the marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.

Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. 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.