<p>Hey guys. So many home chefs on here and I’m looking for a really great ceviche recipe for the weekend.</p>
<p>Thanks in advance!</p>
<p>Well, this is one food category on which you can count me out. I worked in a fish processing plant years ago, and as a result will not eat raw fish. Even ceviche. :)</p>
<p>If you want some great recipes for cooked fish and seafood, that I can do.</p>
<p>would ceviche be considered raw? I understand it’s not cooked by heat, but it’s sort of cooked by the marinade.</p>
<p>(don’t have a recipe, pg, sorry.)</p>
<p>Here is an easy recipe that I use a lot:
For 15 people ( calculate 3 oz per person):
3 lb of Tilapia
1 red and 1 green bell pepper diced
1 onion diced
7 cloves of garlic minced
2 inches of fresh ginger minced
1 cup of chopped fresh cilantro
Sal to taste
Juice of 15 fresh limes</p>
<p>Wash the fish and cut it in 1/2 inch cubes. Marinate the fish in the garlic, and ginger for 2 to 3 hours.
1 hour before eating ( do not do it too far ahead because the line will “overcook” the fish) cover the fish with the lime juice(the lime has to cover the fish, add more if needed) and add the salt. 10 minutes before serving add the bell peppers, onions, cilantro, pepper and taste it to see if it needs any adjustment of ingredients.</p>
<p>Traditionally, ceviche uses raw seafood, but it certainly doesn’t have to. Just cook it first, but just barely.</p>
<p>I do not see the need to cook ceviche, specially if you buy you fish good a good retailer. The salt and lime will “cook” the proteins of the fish and make it a inhospitable place for bacteria. The important thing is to always keep fish refrigerated, so do not live it in your counter more than necessary. Also I do not like to eat left over ceviche. I like to serve mine in martini glasses decorated with long plantain chips. I used to be very concerned about ceviche too now I find it to be a lot safer than sushi or tuna.</p>
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<p>I’m more worried about parasites than bacteria. And I doubt that lime juice would kill them. Is this a realistic concern? Perhaps not. But if you had spent hour upon hour picking worms out of the muscles of fish with tweezers–worms that are NOT visible from the exterior–you might share my concern. :)</p>
<p>I will buy the seafood from the local Asian grocer who has sushi grade, Consolation. But, if you come to the party, we will also have Gaspacho, etc… for you. ;)</p>
<p>thanks ddahwan!</p>
<p>Ok. Heat will definitely kill bacteria and parasites better than lime juice, no doubt, that is why is important to start with a very fresh fish from a very reliable source. Ceviche as any fish dish ( cooked or raw) does carry some risk of contamination either by some organic or inorganic material like lead or mercury. I think in the end is up to individual experiences and choices.</p>
<p>I like the idea of ginger, ddahwan. I’ve never heard of that in a ceviche, but it’s a natural. Nice touch.</p>
<p>This is the recipe I use. </p>
<p>[Peruvian</a> Ceviche Recipe | MyRecipes.com](<a href=“http://www.myrecipes.com/recipe/peruvian-ceviche-10000001194615/]Peruvian”>http://www.myrecipes.com/recipe/peruvian-ceviche-10000001194615/)</p>
<p>I’ve learn it from a Peruvian lady. I have made this recipe many times, mostly for parties. You can add many variants to it like different fish or seafood. I know they have a special type of corn that is common to Ceviche but I can never find it. Add mango and papaya for a tropical twist.</p>