Ceviche: tasty seafood without cooking

Peruvian ceviche / Don Lucho image Hot food loses its appeal when the thermometer pushes past 80F and humidity is high. Cool foods are the thing. At the end of a hot summer beach day, when my body is sticky with sunscreen, sweat and sand and my mouth is parched and dry, give me a cool cerveza and a bowl of ceviche.  According to Damian Barr, ceviche (pronounced say-veech-eh) is the new sushi... or sashimi as the case may be. It's a Latin American mixture of raw seafood that's been marinated in lime juice and perked up further with chilis. The seafood in ceviche isn't technically raw, it's cured by the lime (sometimes lemon) juice. There is no actual cooking thus there's no hot stove - a big plus in a summer house without central ac.  The main flavors in ceviche are salt, lime and chili.  It's served cold, usually with something crunchy such as lettuce or daikon.  Firm fish works best and the fish must be absolutely fresh, never previously frozen, otherwise the citrus juice isn't absorbed. Shrimp, squid, octopus, scallops and lobster are all taste great ceviche style.  Here are some links to recipes: Chez Wong's ceviche (easy) Emeril's ceviche  intermediate) Grilled Mahi Mahi ceviche style by Alton Brown (easy) More about ceviche in Wikipedia Set as favorite Bookmark Email This Hits: 178 Trackback(0) TrackBack URI for this entry Comments (0) Subscribe to this comment's feed Write comment Name Email Comment smaller | bigger I have read and agree to the Terms of Usage. Write the displayed characters Add Comment

Last Updated ( Friday, 25 July 2008 )

 

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