The Tv Tome (like the IMDB but for television) seems to be under new management.
Also- have any of you ever made ceviche at home? Tips, cautions, and recipes would be appreciated.
by John Cole| 10 Comments
This post is in: Open Threads
Comments are closed.
don’t make it, unless you want to be identified as hopelessly addicted to culinary fads that have passed their “sell by” date.
Hmmm. I think soemone watches too much Food TV and cares too much about what others think. My mother-in-law has been making ceviche for sixty years, as did her mother and her mother before that. My wife makes it as well.
Culinary fad? I think not.
The basic recipe she uses is here at Epicurious.
My wifes family hails from Ecuador, so the recipe is a bit different than the one at Epicurious. It’s meant to be played with a bit, of course.
My wife makes the basic recipe, but does not add the avocado, and uses fresh ripe plum tomatoes as well, to freshen it up.
Also, the mother-in-law cooks the shrimp in the lemon and lime juice. Ut nakes for a much finer ceviche. If that’s a bit much for you, cooking as in the recipe is fine too. A touch of Cognac may be added as well, but it should be good Cognac, as less fine will taste bitter.
Interestingly, the ketchup is really important. It’s a shortcut for sure, that works. Right amount of tomato and sugar and vinegar.
Make it in the AM, to serve later.
Wife just sent me this link, which is pretty much the recipe she makes…
Hrmm. I will have to try that. I usually make mine with scallops, shrimp, red snapper, and clams, with jalapeno, onion, roma tomatoes, cilantro, green pepper, red pepper, and lemon and lime juice and some other things I know I am forgetting.
I use everything raw, though.
I am approaching the mountaintop – a/k/a kitchen – as I write, to ask TLOML. Answere will be forthcoming. Soon.
I was disappointed to see the change at TV Tome. The old version was fine; this new one looks like a glitzy mess.
John, sounds like you need no help at all with the ceviche.
raw seems to be the key to good ceviche, cook with the lemon and lime juice.
sounds good…. enjoy!
I have used that epicurious recipe with sucess, although I added mango, shallots, and some other stuff I now can’t remember. hmm, I think a few shredded lime leaves. if you really want to upset people concerned about food fads, may I suggest you serve it in a martini glass with a big tortilla chip stuck into it? seriously, it looks cool.
Well that’s been ruined.
MMMMM. Mango and shallots would be a great addition. I like the martini glass, too. That is yuppie enough to piss off all my friends who are disgusted I am eating what in their minds is raw fish.
I wonder if pineapple would be too over the top…