"ceviche" news and stories

Seafood plus citrus equals ceviche, but, depending on where you're eating that ceviche, the citrus may be grapefruit juice (as in Chile), bitter-orange juice (Peru) or lemon juice (Panama). And the seafood may be shrimp, halibut, scallops or sea bass. This quintessentially Latin American dish is claimed by many countries, and is given a unique flavor in each. At the recent Taste of Tribeca event, chef Aarón Sanchez, of New York restaurant Centrico (which specializes in regional Mexican cooking), offered up this seafood blend in a sweet citrus sauce, and crisped up some plaintain chips to serve it with. Blogger peekandeat declared it the dish of the day.

You may have to stop by Centrico to try this version, but here's a Sanchez recipe for a scallop ceviche that sounds like it comes straight from Veracruz, Mexico: It's made with lemongrass, coconut milk and shredded coconut (along with lime juice, tomatoes and ginger). Which makes sense, since Sanchez is the son of chef, television personality, and cookbook author Zarela Martínez, who has brought the soul of Veracruz (and many other regions of Mexico) to the American kitchen. (A note on preparing ceviche: While most restaurant versions are made with raw fish marinated in the citrus mixture, for the sake of safety in the home kitchen, cook the fish a bit before combining it with the other ingredients, as in this Kitchen Daily recipe.)

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Avast, me hearties! Aye, there be no fast-food chain that makes ye want to talk like a pirate more than Long John Silver's -- even if ye be walkin' de plank. However, we are going to class up their pirate-themed fried-seafood fare, and style a fancy ceviche dish that will appease the eyes of any landlubber.

Find the recipe for Long John "Ceviche" after the jump...

Reflected tomatoes. Photo: gutter/Flickr

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I love ceviche, mostly because I could eat raw fish three times a day (don't worry, I eat five meals a day, so I'd eat other stuff, too). However, I also like ceviche because for the most part, it's light and healthy, chock full of fish that is cooked with nothing more than citrus juices, and lots of vegetables.

However, there may be some of us who are squeamish when it comes to raw fish, even though technically, the fish is cooked in ceviche with acid. Luckily, Eating Well has a recipe that mocks ceviche by lightly poaching tilapia fillets, then marinating them in the same types of ceviche spices and herbs. The full recipe is after the jump.

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