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Old 08-27-2006, 08:02 PM   #1
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ISO info on Ceviche?

ever heard of cooking fish in the fridge? i heard a part of what someone on tv said about if you marinate fish in the fridge in lemon juice, that it will cook it. do you know if i heard that correctly? if so, do you have any recipes to offer with that cooking technique?

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Old 08-27-2006, 08:14 PM   #2
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Sounds like you are talking about ceviche. The acid chemically "cooks" the fish. Do a google search and you will find millions of recipes. It is great stuff!
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Old 08-27-2006, 08:38 PM   #3
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There are so many recipes out there - I would suggest looking at some to get a feel for what you would want yours to be. You can google ceviche recipes and it is also spelled seveche by some. I love it. Epicurious has one with scallops - it's awesome!
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Old 08-27-2006, 10:10 PM   #4
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I doesn't techincally "cook" the fish, but it firms the protien. Also good with conch and scallops.
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Old 08-27-2006, 10:20 PM   #5
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When you cure a fish, say salmon, that cooks it as well doesn't it?
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Old 08-27-2006, 10:33 PM   #6
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Don't mistake making ceviche with actual cooking. There is no cooking involved in marinating fish in a strong acidic marinade.

While ceviche can be delicious, you must be sure to use the best quality fish and handle it carefully as there will be no application of heat to kill off any harmful bacteria that may be present.

Curing fish in salt does not cook it either. It's cured, the same as bacon and ham are cured. Curing is a preservation process, not a cooking replacement.
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Old 08-27-2006, 10:48 PM   #7
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Quote:
Originally Posted by college_cook
When you cure a fish, say salmon, that cooks it as well doesn't it?
It doesn't cook it per se, but it does change the physical and chemical state of the fish to where it's not considered "raw" either.
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Old 08-28-2006, 05:03 AM   #8
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the acid denatures the protein molecules and causes them to coagulate, much in the same way heating does, it`s vital that the fish be 100% fresh though as it contains less bacteria, and although most bacteria don`t tend to grow very well in an acid media, it can still happen.

it`s also nice to add a few sprigs of chopped Dill between layers.
rice wine vinigar can be used instead of lemon or lime juice too.
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Old 08-28-2006, 05:50 AM   #9
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The person on tv may have been Michael Chiarello. I watched him on Saturday, and he did a salmon in the fridge. It looked pretty good.
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Old 08-28-2006, 07:02 AM   #10
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Gravlax: http://en.wikipedia.org/wiki/Gravlax
is another type, I`ve never made it myself, but I have tried it and it`s rather nice! :)
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