Diet suggestion

[AlaskaAngel]

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.

[lilyecuadorian]

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

[Hopeful]

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


Hopeful

[LindaC]

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