"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 04-20-2010, 09:36 AM   #11
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
It is possible to "cook" it all the way through. I've only had ceviche that is done all the way. Mind you the stuff I had was fresh caught marlin or something, but the flesh should be firm to the touch and not at all raw looking.

Thats just my own personal opinion though. Others may tell you differently. For me its a texture thing.

Now you have me craving ceviche!
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 04-20-2010, 07:29 PM   #12
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Quote:
Originally Posted by TheNoodleIncident View Post
right, it gives a guide on how long to let it sit, but does not say what is the overall goal... to "cook" the fish through? just the outside? is it even possible to "cook" it all the way through in a reasonable amount of time? thats what im looking for - what should be the texture of properly prepared catfish (or other whitefish) ceviche

In the actual episode, he states that 6hours is ideal.
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Old 04-20-2010, 07:34 PM   #13
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Regardless of what "Alton" says, I still won't eat freshwater fish ceviche or freshwater fish sushi.

Unless I can be absolutely sure that it's been frozen & prepared properly, I'm not interested in taking the risk. And there is a risk.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-20-2010, 07:46 PM   #14
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
The marinade time for ceviche is dependent on the size of diced fish. My rule of thumb is 1cm square, prepared for next meal (i.e. prepared lunchtime for dinner serving). Catfish would be at the bottom of my list because its flesh is not consistent in texture. At the top of my list are any sushi grade fish because it doesn't matter whether the acid has fully cooked the fish. White flesh is mostly an aesthetic choice so that cooked vs uncooked portions of the fish are less apparent.

Although not a true ceviche, I like Hawaiian style poke and lomi lomi.
__________________
spork is offline   Reply With Quote
Old 04-20-2010, 11:24 PM   #15
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,928
I like using scallops. I posted a recipe in a DC newsletter awhile back. GB, did you ever try it? If I find it I can post it if anyone is interested.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 04-21-2010, 08:24 AM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I did Laurie. It was amazing!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-21-2010, 11:40 AM   #17
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,928
Glad you liked it GB.

Here is the recipe - I dug it out of the newsletter. I use this often for summer weddings.

Scallops Ceviche
Servings: 8
pound bay scallops
1/4 cup lime juice
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp hot pepper flakes
2 tbsp diced seeded cucumber
2 tbsp finely sliced celery
2 tbsp each finely diced red and yellow bell peppers
2 tbsp chopped coriander

If using larger scallops, chop into inch pieces before marinating. Rinse and drain scallops well.

In a glass (not metal or plastic) bowl, mix the scallops with the lime juice and marinate in the refrigerator 2 – 3 hours, until the scallops become completely opaque. Add other ingredients and refrigerate for another - 3 hours to blend flavours until serving time. To serve, divide among small bowls or Chinese soup spoons.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 05-19-2010, 11:17 PM   #18
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
Quote:
Originally Posted by LPBeier View Post
Glad you liked it GB.

Here is the recipe - I dug it out of the newsletter. I use this often for summer weddings.

Scallops Ceviche
Servings: 8
pound bay scallops
1/4 cup lime juice
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp hot pepper flakes
2 tbsp diced seeded cucumber
2 tbsp finely sliced celery
2 tbsp each finely diced red and yellow bell peppers
2 tbsp chopped coriander

If using larger scallops, chop into inch pieces before marinating. Rinse and drain scallops well.

In a glass (not metal or plastic) bowl, mix the scallops with the lime juice and marinate in the refrigerator 2 3 hours, until the scallops become completely opaque. Add other ingredients and refrigerate for another - 3 hours to blend flavours until serving time. To serve, divide among small bowls or Chinese soup spoons.
That recipe sounds amazing LB, and I'm sure going to give it a try.
I love Ceviche but have never done it with scallops.

I also would never do it with fresh water fish, and most especially with a mud bottom feeder like catfish. Icky...... Personally, I think even fried catfish taste like mud, but it might be just me.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-20-2010, 08:15 PM   #19
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Today's farm-raised catfish feed entirely on the water's surface when they are fed food pellets according to a clock. They don't suck up mud, and they don't consume bottom carrion. But, I agree, their flesh is muddy and inconsistent, not good for ceviche.

I like LPB's scallop recipe too, looks really refreshing. My grocery's bay scallops come frozen. So, thaw and pat dry first. Otherwise the osmotic acidic process will not work, which is the whole point for ceviche.
__________________
spork is offline   Reply With Quote
Old 05-20-2010, 11:04 PM   #20
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
Quote:
Today's farm-raised catfish feed entirely on the water's surface when they are fed food pellets according to a clock. They don't suck up mud, and they don't consume bottom carrion. But, I agree, their flesh is muddy and inconsistent, not good for ceviche.
I'm sure you are right Spork, but even more than that, is the thought of "cat" and "fish" at the same time is a turn off for me.. not to mention those nasty whiskers. Nope, after eating those wild bottom feeders as a kid, Catfish is at the bottom of the list of things I'll ever eat again, farm or no farm. AND Daddy was so wrong.......they were not, "delicious"
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.