Ceviche: cure for common seafood

By Times staff writer
© St. Petersburg Times
published August 21, 2002

The marinated shellfish and fish dish called ceviche is thought to have originated in Peru.

It has been eaten there and in parts of Ecuador, Chile and Honduras for many years.

According to Linda Stradley, author of What's Cooking America (Chehalem Publishing, 1997) the name of this fish dish might have came from English-speaking people who watched fishermen on the coast of Peru eating their fresh catch with lemon.

"See the beach," they reportedly said and that got translated to "ceviche" by local fishermen, Stradley writes.

The pronunciation also is up to debate, said alternately seh-VEE-chee, seh-VEE-cheh or seh-VEESH.

In the late '80s, ceviche became popular in the United States, largely because of the "Floribbean" craze, which melded Caribbean ingredients and the talents of Miami chefs such as Allen Susser and Norman van Akken.

Today, it is served in Latin-influenced restaurants all over the country, usually as an appetizer.

Making ceviche, sometimes spelled seviche, is simple. Add chopped vegetables and spices to bite-size pieces of uncooked shellfish or fish.

Cover the mixture with citrus juices and let marinate for at least two hours or more depending on the seafood.

The acid in the citrus juices cures the seafood, making it taste and look like it has been cooked. Be warned, though, the process does not kill parasites in fish. Freezing kills parasites in fish so this is one case where buying frozen fish might be beneficial.

Defrost it in the refrigerator before using.

With shellfish, bacteria is more of an issue than parasites, so freezing won't help.

To avoid contamination problems, buy seafood from a reputable fish market or grocery store. If you are comfortable eating sushi, go ahead and try ceviche.

If you have an immune system disorder or are pregnant, it's best to avoid uncooked fish.

Scallop Ceviche

• 5 fresh limes
• 1 pound bay scallops
• 1/2 medium red bell pepper, finely diced
• 1 fresh jalapeno chili, seeded, minced
• 4 scallions, finely diced
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro (or more to taste)
• 3 tablespoons olive oil
• Salt and pepper to taste

Juice limes, discarding seeds. Combine juice and scallops, red pepper, jalapeno, scallions, garlic, cilantro and oil in a mixing bowl. Add salt and pepper.

Cover and refrigerator, stirring occasionally, for at least 6 hours or overnight.

Source: Janet K. Keeler, Times food editor

Ceviche

• 1 pound seafood (shrimp, scallops, whitefish)
• 1-1/2 cup fresh lime juice
• 2 minced pickled jalapeno peppers
• 1 chopped onion
• 1 skinned, cubed tomato
• 6 tablespoons olive oil
• 2 tablespoons white-wine vinegar
• 1/4 teaspoon oregano
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 12 lime wedges

Clean and rinse fish. Pat dry with clean cloth. Remove skin and bones. Shred. Shell and devein any seafood that would require it.

Place all seafood in casserole dish. Cover in lime juice. Refrigerate two hours, then stir and refrigerate for two more hours. Drain lime juice.

Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate three hours. Bring to room temperature before serving (about 15 minutes). Garnish with lime wedges.

Source: www.about.com

Ceviche with Shrimp and Avocado

• 1-1/2 pounds peeled raw shrimp
• Juice of 5 limes
• 2 tablespoons seeded, minced jalapeno
• 1/4 cup minced red onion
• 1 cucumber, peeled, seeded and diced
• 2 avocados, peeled and diced
• 1 bunch cilantro, chopped
• Fried tortilla chips (optional)

Rinse shrimp under cold running water and pat dry. Place in a mixing bowl with lime juice, 1 tablespoon jalapeno, 2 tablespoons red onion and sprinkling of salt. Toss well to coat. Spoon into plastic bag, press out air and seal tightly. Refrigerate, turning from time to time to distribute lime juice, until shrimp are opaque, about two hours.

When ready to serve, toss shrimp with remaining 1 tablespoon jalapeno and remaining 2 tablespoons red onion, cucumber, avocados and cilantro. Taste and adjust salt. Serve with tortillas.

Source: Los Angeles Times.

Conch and Lobster Ceviche

• 2 cups cleaned and diced fresh conch or frozen, thawed
• 2 cups diced poached spiny lobster, about 2
• 1/2 small red onion, diced 3 scallions, sliced on the diagonal
• 1/2 small red pepper, diced
• 1/2 small yellow pepper, diced
• 1/2 small green pepper, diced
• 1/2 small papaya, peeled, seeded and diced
• 2 to 4 jalapeno or serrano peppers chopped fine, (seeds optional)
• 1/2 bunch chopped fresh cilantro
• 1/2 bunch chopped fresh basil
• 1/2 bunch chopped fresh mint leaves
• 1 tablespoon grated fresh ginger
• 1/2 lime, juiced
• 1/4 cup rice wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper

In a medium bowl, combine all ingredients and mix well. Season totaste.

Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips. Serves 6.

Source: www.recipes.alastra.com

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