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Old 03-10-2006, 10:49 PM   #21
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We had a key lime-red pepper shellfish ceviche as a side for dinner tonight. It was great stuff. I'll put the recipe for it below.

(Recipe from Bobby Flay, btw)

Ceviche:

1/2 pound medium shrimp
1 pound squid (I used calimari)
1/2 pound Calico Bay scallops
2 cups fresh key lime juice
1 cup fresh lemon juice
1/2 cup bottled clam juice
1/4 cup smoked red pepper sauce (recipe below)
a yellow pepper; roasted, peeled seeded and diced
a poblano pepper, roasted peeled, seeded and diced
1/4 cup chopped red onion
an orange, sgemented
a lemon, segmented
a key lime, segmented
1/4 cup chopped cilantro

Red Pepper Sauce:

1 red pepper, roasted, peeled, seeded and diced
2 tablespoons chopped red onion
1 tablespoon chipotle puree
2 tablespoons lime juice
1/4 cup olive oil
1 tablespoon of honey
salt/pepper

*Combine peppers, onion, chipolte, lime juice and oil in food processor. Blend until it's smooth. Add in the honey salt and pepper and blend another 10 seconds.

Ceviche:

*Bring saucepan of salted water to boil. Fill a bowl with ice cubes and cover in cold water. Add shrimp and squid (calimari) to the boiling water and blanch for 30 seconds. Lift out of the water and throw into the ice water to shock. When it's cooled, drain them on paper towels

Place blanched shrimp and squid and the scallops in a bowl and add the lime and lemon juice...mix well and refrigerate for 2 hours, covered

After two hours, remove fish from the fridge and pour off all the juice. Whisk together the clam juice and red pepper sauce until combined and add to the fish. Add peppers, onion, citrus sections and cilantro and mix to combine. Add salt and pepper for taste

We fried some tortillas and served the whole thing in bowls with a couple tortillas in there for scooping.
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Old 03-13-2006, 02:26 PM   #22
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I mentioned this to my husband and asked if he would be willing to try this next time we go fishing, thinking this will be entirely new to him, and he gives me this "where have you been the last three years?" look. Apparently ceviche conch is one of the specialties of our little island.
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Old 03-13-2006, 02:43 PM   #23
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Quote:
Originally Posted by Yakuta
I had one that was made with red snapper and it was delish. I asked the server at the restaurant how they make it and he said it was marinated in lime juice for several hours. The acid changes the texture of the fish and it's almost cooked. I did not taste any rawness.

The one I had was made with finely diced red snapper marinated in lime juice (lots of it) and then tossed in with finely diced tomatoes, red onion, avacados, cilantro, jalapeno and garlic. It was served in a martini glass - I can't get the taste out of my mouth. I think I need to go to San Angel in Oralando at Epcot again to enjoy this treat.
That is about the same ingredients that I use in ceviche. I use ocean fish and shell fish as fresh water fish needs to be cooked. A Peruvian friend always adds sweet potatoes to his ceviche. I like l;ots of scallops in it.
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Old 03-13-2006, 02:45 PM   #24
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Quote:
Originally Posted by Swann
A Peruvian friend always adds sweet potatoes to his ceviche.
Swann that sounds very interesting. Does he cook the sweet potatoes first or do they go in raw as well?
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Old 03-13-2006, 02:53 PM   #25
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Originally Posted by GB
Swann that sounds very interesting. Does he cook the sweet potatoes first or do they go in raw as well?
The sweet potatoes are firm cooked and cut into chunks of about 1" size. Gives a sweetness to the ceviche. Care must be taken as the potato falls apart.
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Old 03-13-2006, 02:59 PM   #26
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Thanks Swann. that sounds really good. In addition to the sweetness I bet the color it adds looks great too.
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Old 03-13-2006, 03:08 PM   #27
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Quote:
Originally Posted by Swann
That is about the same ingredients that I use in ceviche. I use ocean fish and shell fish as fresh water fish needs to be cooked. A Peruvian friend always adds sweet potatoes to his ceviche. I like l;ots of scallops in it.
He adds the purple sweet potatoes right? Not the orange ones.
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Old 03-13-2006, 03:11 PM   #28
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Well he is Peruvian
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Old 03-13-2006, 03:13 PM   #29
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Well he is Peruvian
Just making sure...judging by a lot of our guests in the restaurant, a lot of them never seen a purple potato before. They ask the waitstaff how we got the potato to be purple.
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Old 03-13-2006, 03:16 PM   #30
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As long as you do not tell them it is food coloring
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