Citrus Shrimp Recipe
Michelle Said:
When you make ceviche, how long do you leave the fish in the citrus juice?We Answered:
Where's the acid usally it's the acid from citrus that does the cooking. The longer you leave the meat in the marinade the more it is cooked. Some recipes will also call for some cooking first. Here's a page with all kinds of Ceviche/Seviche recipes from South America.It's discription of Ceviche/Seviche starts out:
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.
Shane Said:
I don't live in the UK, can anyone help me find the recipe on this couscous box?We Answered:
You should find it here:http://www.ainsley-harriott.co.uk/recipe…
Jennie Said:
I am looking for a good ceviche recipe. Do you have one?We Answered:
As you've clearly already tasted, ceviche can be a delicious cold dish for a warm summer day. I note you said the shrimp was pre-cooked. I'm guessing it was not. Ceviche does in fact contain fish that is cooked in the traditional sense, but it is cooked with lime juice (which usually takes overnight), and which has the interesting property of being able to cook fish without heat. I suspect she made the dish a day ahead of time.You noted that the person who brought it was of Mexican origin. This could account for what you call the "mild" citrus flavor. Although ceviche can be cooked in a lemon-lime marinade, in Mexico, it is highly unusual to use lemons, which make for a much more tart and acidic flavor. In addition, the Mexican version also can use red peppers, which are sweet and cut down on the tartness. That said, without more information, I'm not sure which version you might have had and there are oodles of ways to make it. I'm sure you did not have the following particular version (it's got the magic ingredient of mango), but it did win an award here in California (ceviche territory), and I share it with you because it's my personal favorite. You can remove the mango if you like.
One note: your fish, whatever you use, should be absolutely fresh. It does not have to be sashimi grade, but make sure you've washed it well. If you are using mollusks or crustaceans or shellfish, make sure to get their waste tract, which is often overlooked. Everything depends on the unique flavors of very fresh seafood.
CEVICHE
1 lb fish, such as tuna, halibut, snapper, or other hearty fish, or use a mixture of fish and shrimp
5 6 limes for juicing (if you have them, use key limes, which add extra flavor)
1 cup diced firm red tomato
1/4 cup cilantro
1/2 red pepper, chopped
1/2 cup diced firm mango (optional but truly transformative)
1/4 tsp sea salt
1/2 tsp freshly ground black pepper (don't use pre-ground)
2 tbl rice wine vinegar or 1 tbl white vinegar
1/2 red onion diced
1/2 fresh jalapeno, seeds completely removed, minced.
clean and cut the fish into bite-sized chunks. Combine the fish in non-metal bowl. Pour the lime juice over the fish. If your fish is not completely covered, add a bit more lime juice. Cover with plastic wrap and refrigerate overnight.
Next day, pour off much of the juice, leaving the fish wet, but not dripping with lime juice. An hour or two before serving, Gently toss in the remaining ingredients. Serve on lettuce cups or just go off in a corner and eat it all yourself.
Say it with me: to die for.