HER2 Support Group Forums - Diet suggestion

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TO: RB; and for Karina, StephN, Suzan, and Bette's next Seattle gastronomic adventure (and anybody else who wants to try it)

Alaskan Ceviche Breast Cancer Treatment Regimen

Assemble:

fairly firm white fish like (of course) fresh Alaskan halibut
organic garlic, salt (or garlic salt)
organic oregano
spicy tomato juice (or tomato juice and hot sauce)
organic lemons or limes
organic onion, minced
sliced green olives
fresh organic tomatoes, peeled and cut in small pieces
cold-pressed olive oil

Use a glass or ceramic dish (NOT plastic or wood) with a lid. Cut up fish into small chunks. Squeeze enough lime or lemon juice to cover fish pieces, and let "cook" in the juice for at least 8 hours in the refrigerator, turning chunks over once or twice to be sure they are coated well. After the 8 hours, if you like you can drain the lemon or lime juice from the fish. A very brief rinse in cold water is optional. I don't drain the juice at all because I love the tart taste of it. Add the other ingredients to taste. Mix and let flavors meld.

It is often served with flour tortilla chips as scoops for it. I tend to use celery sticks to scoop a bit of it, and usually some cold Alaskan Amber beer in an icy glass...

Ceviche is also often made with cilantro.

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-AlaskaAngel

That sounds delicious.

I will try it.

Thank you!

RB

Yum! I'll make it...Lois, fly down for the day!!!

Hi Suzan! It definitely is a dish for those who like puckery things, but it is fun, and it turns out a little different every time I make it. I'm saving up for another Seattle trip, hoping next time we can all see StephN too. In the meantime... I'm hoping I can catch some halibut for my next batch of ceviche...

A.A.

ceviche from my country Ecuador

Ceviche/Seviche

The Marinade

Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. the marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.
Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

here is the link for more type of ceviches

http://gosouthamerica.about.com/gi/d...heRecipes.html

regards
lily

Thanks for the link, Lily! Best of luck with your scans tomorrow.

Hopeful

Thanks for sharing that with us I will give it a try.It sounds real yummy!