Erik.f.Dowell
Assistant Cook
Shrimp Ceviche (Cebiche or Seviche)
An international seafood dish that originated in South/Central Americas, Latin & Caribbean cultures. Ceviche must be prepared fresh and strictly using only fresh ingredients to prevent food poisoning. Ceviche is made from raw fish that is marinated in citrus juice, with no cooking involved. The citrus acids will actually “cook” the fish in the marinade. Citrus juices used are anything involving acidic fruits, most popular are lemon and lime juice, but also include grapefruit juice and orange juice. There are several different types of variations of ceviche and have been dated back to nearly 2000 years ago. Ceviche is marinated in a citrus-based mixture, and the acids from the citrus make the proteins in the fish to become denatured and like alcohol, will kill any cell activity and problems dealing with food poisoning. Classically, it was told to let the diced fish rest in the acids for about 3 hours, but commonly today when you add the diced fish to the acids, by the time you add the rest of the ingredients, combine and serve to the table the dish will be perfect for consumption. Ceviche is commonly used with white fish, not fish with a dark, or red color of flesh. For example, you would make ceviche from shrimp, lobster, scallops, etc. and not from a tuna. Typically when the fish is marinated in the acids, the fish will turn a pale white color instead of being translucent, so if you used a red-fleshed fish, it would turn brown like an avocado or an apple would when exposed to air. ErikDowellCulinary.Tumblr.com or twitter- ErikFDowell.
Shrimp Ceviche
2 lbs Shrimp. Peeled, and De-veined
2-3 Tomatoes, small dice
1/2 of a Red Onion, small dice
1 Cucumber, small dice
12 lemons, juiced
6 limes, juiced
2 oranges, juiced
1 tsp. Apple Cider Vinegar
2 tbsp. oil
1 bundle of Cilantro, finely chopped
1 Jalepeno pepper, small dice (keep the seeds in if you like spicy, take the seeds out if you like it less spicy)
1/2 of a Red Bell Pepper, small dice
1/2 of a yellow Bell Pepper, small dice
1 Serano Pepper, small dice
Procedure
1.)[FONT="] [/FONT]Peel, De-Vein and chop the shrimp into small pieces. Use fresh shrimp from the market, or in the deli case in your super market, not frozen! (1/4-1/2 inch pieces, medium-large dice) and place into a tall bowl or even a large ziplock bag.
2.)[FONT="] [/FONT]Juice the lemons, limes, and oranges and place the juice into the bowl or large ziplock bag and cover. Place in the Refrigerator for 2-3 hours.
3.)[FONT="] [/FONT]In a seperate bowl, combine all of the other ingredients…
4.)[FONT="] [/FONT]Small dice: the tomatoes, onion, peppers, & cucumber and finely chop the bunch of cilantro and combine.
5.)[FONT="] [/FONT]Add the apple cider vinegar and oil.
6.)[FONT="] [/FONT]Once the shrimp have reached a pale, white color, marry the two mixtures together.. Depending on how you want it, first strain the liquid from the shrimp into another bowl. Once you add the shrimp and toss it together, check the taste and consistency… You can add more of the juice that you strained off, or not.
[FONT="]…Apparently the juice leftover from ceviche is a magical hangover cure, I have not tested this but please feel free to get back to me about that and let me know! [/FONT]
An international seafood dish that originated in South/Central Americas, Latin & Caribbean cultures. Ceviche must be prepared fresh and strictly using only fresh ingredients to prevent food poisoning. Ceviche is made from raw fish that is marinated in citrus juice, with no cooking involved. The citrus acids will actually “cook” the fish in the marinade. Citrus juices used are anything involving acidic fruits, most popular are lemon and lime juice, but also include grapefruit juice and orange juice. There are several different types of variations of ceviche and have been dated back to nearly 2000 years ago. Ceviche is marinated in a citrus-based mixture, and the acids from the citrus make the proteins in the fish to become denatured and like alcohol, will kill any cell activity and problems dealing with food poisoning. Classically, it was told to let the diced fish rest in the acids for about 3 hours, but commonly today when you add the diced fish to the acids, by the time you add the rest of the ingredients, combine and serve to the table the dish will be perfect for consumption. Ceviche is commonly used with white fish, not fish with a dark, or red color of flesh. For example, you would make ceviche from shrimp, lobster, scallops, etc. and not from a tuna. Typically when the fish is marinated in the acids, the fish will turn a pale white color instead of being translucent, so if you used a red-fleshed fish, it would turn brown like an avocado or an apple would when exposed to air. ErikDowellCulinary.Tumblr.com or twitter- ErikFDowell.
Shrimp Ceviche
2 lbs Shrimp. Peeled, and De-veined
2-3 Tomatoes, small dice
1/2 of a Red Onion, small dice
1 Cucumber, small dice
12 lemons, juiced
6 limes, juiced
2 oranges, juiced
1 tsp. Apple Cider Vinegar
2 tbsp. oil
1 bundle of Cilantro, finely chopped
1 Jalepeno pepper, small dice (keep the seeds in if you like spicy, take the seeds out if you like it less spicy)
1/2 of a Red Bell Pepper, small dice
1/2 of a yellow Bell Pepper, small dice
1 Serano Pepper, small dice
Procedure
1.)[FONT="] [/FONT]Peel, De-Vein and chop the shrimp into small pieces. Use fresh shrimp from the market, or in the deli case in your super market, not frozen! (1/4-1/2 inch pieces, medium-large dice) and place into a tall bowl or even a large ziplock bag.
2.)[FONT="] [/FONT]Juice the lemons, limes, and oranges and place the juice into the bowl or large ziplock bag and cover. Place in the Refrigerator for 2-3 hours.
3.)[FONT="] [/FONT]In a seperate bowl, combine all of the other ingredients…
4.)[FONT="] [/FONT]Small dice: the tomatoes, onion, peppers, & cucumber and finely chop the bunch of cilantro and combine.
5.)[FONT="] [/FONT]Add the apple cider vinegar and oil.
6.)[FONT="] [/FONT]Once the shrimp have reached a pale, white color, marry the two mixtures together.. Depending on how you want it, first strain the liquid from the shrimp into another bowl. Once you add the shrimp and toss it together, check the taste and consistency… You can add more of the juice that you strained off, or not.
[FONT="]…Apparently the juice leftover from ceviche is a magical hangover cure, I have not tested this but please feel free to get back to me about that and let me know! [/FONT]