T O P I C R E V I E W |
hippichick | So, I am experimenting with ceviche this week and will experiment with a Vietnameese lime marinated beef salad next week. Any recipies, suggestions? |
Yin | No, but what is ceviche? |
hippichick | Ceviche is a Mexican dish, basically shrimp or red snapper cured in lime juice with a bit of added red onion and oregano. Served with cilantro and avocado on chips, tortillas. It is wonderful, but want to make my own. I think it is wonderfully healthy as the curing not cooking preserves the nutrients of the seafood. |
hippichick | I plan to serve mine, (to myself ) as a side to a bed of spinache and a light balsalmic vinegarette for my work lunches this week! |
hippichick | OOOO yea! Just marinated in a few chilis, tomatos and alot of red onions!!! Topped with a bath of lime juice...red snapper to the left and shrimp to the right!!! YOWZA! Will post the final product~ |
hippichick | ps, the kid says "I hope you dont get tapeworms..." |
hippichick | btw I squoze every lime and 2 lemons by hand (by these arthritic hands) no comps for me...I peeled, cleaned, deveined, butterflied the shrimp, sliced the snapper off the skin... diced the tomatos, chilis and onions~ who says this is a quick and easy meal LOL!!! |
Yin | You do cook the fish and shrimp first, right? I've never tasted this. Hmmm. Something new to try! Nice pics, hippi! |
hippichick | no the lime cooks it... It is fun to watch the "cooking" take place with the acidic marinade of the lime. |
Junethird | Actually ceviche is not necessarily Mexican. It belongs to Peru but its popular to most coastal central and south American countries. Each country has its own unique version. Glad your recipe turned out nicely |
hippichick | The finished product...complete with avacado and cilantro, and sriracha. June, and I hear that the Peruvians serve it with a nice cold cerveza and corn nuts! yay!!! |
Junethird | Looks good!! Yeah they do. Also Yams or "yuca" avocado or just plain corn on the cob |
hippichick | I need to move to Peru~ |
Junethird | Lol also they have this awesome sweet drink made out of purple corn. It's called "chicha morada" and for dessert it's their rice pudding or again made out of purple corn pudding called "mazamorra morada" it's all very yummy. |
Randall | ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
Dreamweaver | Hippichick - your ceviche looks DELISH! I have a really simple "raw' salmon recipe which I often serve when I have people over as a starter while I cook the main meal. Its adapted from a Vietnamese cookbook, using sashimi grade salmon. You simply slice the salmon up as thinly as possible and spread it out on the serving platter. Thinly slice 1/4 a red onion into crescents and scatter on top of the salmon. Scatter 5-10 basil leaves, mint leaves, coriander leaves and thinly sliced lemongrass (about 3cm of the white bit) over the salmon. The dressing (which you mix beforehand) is made up of 3TBsp fishsauce, 3TBsp rice vinegar, 2 TBsp sugar, 1 garlic clove, 1 chilli & 2TBsp lime juice (Shake in a jar with lid). Drizzle this dressing over the salad & serve with extra lime around. Its very tangy & nice in summer! Sometimes when I can't get sashimi grade salmon, I make this dish with smoked salmon & it works just as well! This is the Vietnamese beef salad recipe I use (a lot of ingredients but very simple to prepare.): INGREDIENTS: 400ml lemon or lime juice (14fl oz) 1TBsp fishsauce 1tsp salt 2tsp sugar 1tsp white pepper 500g sirloin (1 lb 2 oz) sliced as thinly as possible (freeze the meat for 20 min before slicing) 1 garlic clove, minced & fried in oil - keep the garlic oil handful of coriander, mint, basil (vietnamese ones best) 1/2 small red onion, handful bean sprouts. METHOD: Combine first 5 ingredients. arrange the sirloin in a single layer on a plate & pour the lemon mixture over. marinate for 10 mins. Remove sirloin from lemon mixture & gently drain the excess juice. Mix sirloin with the remaining ingredients in a large mixing bowl. Pile onto a serving platter to serve. You can sprinkle chopped peanuts or cashew nuts & extra chilli to serve. If you can get banana leaf, I put this down onto the serving platter first for tropical effect. Actually tastes really good with a mojito!
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charmainec | It looks good, Hippi! ------------------ quote: Remember, love can conquer the influences of the planets....It can even eliminate karma.
Linda Goodman |
Randall | ------------------ "Never mentally imagine for another that which you would not want to experience for yourself, since the mental image you send out inevitably comes back to you." Rebecca Clark |
hippichick | Dreamweaver thanks will try! Char and Randall it was GOOD! I liked the fish one much better than the shrimp one! |
virgolotus | OMGOSH! I love ceviche, yummm! ^.^ |
hippichick | I am going to do this again...but the raw part really crept me out. Next time, I will do only fish, it was much more yummy than the shrimp and I will make the seller swear on a stack of Bibles the fish is sushi-ready... |
ghanima81 | Mmmmm so flippin good! Have you thought of using baby scallops? That's how I make it. To die for! I like mild fish, white preferably, and it really sucks up the flavors. I also add fresh garlic mmmm! |
hippichick | ghani, no but I will try next time!! Yea, the shimp was too, big, I guess you could say, too meaty, that is why I liked the slivers of fish better. IF I remember correctly, I think I did put garlic in it. yummmmm~ |