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Orange wrote:


I agree that the Del Mar makes a decent ceviche. Has anyone tried the fast food stand in Plazavenida (across from Chelles) named Ceviche? I'm not positive that it's still there.

PACIFICA 55

Your recipe for ceviche sounds great. I am not a good or gifted cook so I have to closely follow recipes. Please help me out on this one because I want to try your ceviche recipe.

Acquire fresh fish. Corvina is good and so is Dorada and I really like any of the tunas. Cut into chunks the size you like 1/2 - 3/4", and place in a bowl of Rice Wine Vinegar. After about 15 minutes, you will see that the fish has turned from translucent to opaque. It is cooking, pickling actually, in the vinegar.

(I can do that, but how long do you let it cook before it is done?)

While the fish is marinating, cut up onion and cucumber to taste. I also add a bunch of tomato. Cover with Rice Wine Vinegar and the juice of 4-5 limes. Add a bunch of fresh ground ginger and some crushed garlic and fresh cilantro, salt and pepper to taste.

(I can do that.)

After rinsing off the old vinegar, add the fish to the mix.

(I am not sure what you mean by “rinsing off the old vinegar”?)

You can also add anything else that strikes your fancy like peppers or parsley. The "classic" recipe does not have tomato or peppers. It needs to chill for at least an hour before serving and is best the next day. Enjoy.

Thanks for trying to help explain the basics to culinary challenged guy.

DC

You can use just about any kind of seafood, and any kind of citrus. For example I have seen a recipe for oysters in orange and lemon juice with habanero pepper. The ‘classic’ ceviche is done in lime juice (limon in CR), adding whatever other ingredients during or after the marinade, it’s hard to mess it up. The trick is to use the freshest highest quality ingredients you can find. Personally I like it combined with texture and color besides the plain old white fish. In CR typically served with 'soda' crackers but way better and more healthy with rustic tortilla chips.


This recipe is from my hero, Chef Emeril Lagassee, copied off Food Network:


1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

I loved the sopa de mariscos that I had at Machu Picchu in San Pedro. There were a couple different ones and the house special had small lobster tails in it. I had that one per the waiter's recommendation. Delicious!

I always go to Soda Peru for their sopa de mariscos at least once a trip. I'm craving it right now in fact!

There is a walk up place right beside Pantara Rosas, i have never seen it when it was not very busy. it is a ceviche bar or sorts. anyone ever try it?unfortunatily i never made it

Best ceviche -
El Gran Escape, Quepos
Gran Escape will prepare your catch when you return from fishing. They also serve an amazing smoked trout quesadilla (trucha ahumada).

Worst ceviche -
Lucky's casino at 1:30 a.m.

Best sopa de mariscos - Both these restaurants serve excellent sopa de mariscos, but the two are a bit different Different so it's hard to compare:
Hotel Grano d'Oro, 16 blocks west of the Gulch, Paseo Colon area Better tasting soup in general, but I preferred the mouth feel, tenderness of the pulpo etc. at
- Soda Delicious de Peru.



Still looking for ultimate Italian, sushi and cheapest mixed drinks.

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Pura Vulva! Wandering through the dark, I am El Ciego.

best ceviches for me are at tonico604....red ecuadorian is spicy with shrimp lobster and scallop, and the white one with coconut milk raw chunks of fresh ahi tuna cilantro among other things mmmmmmmmmm great

Believe it or not, aside from the working Ticas & Nicas, the ceviche at El Pescadore in Quepos is very good and cheap. She serves fresh seafood and plentiful. Add a little calient sauza and your set. Oh, wash down w.cold beer and wet Tica.

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Livin' & Lovin' in Key Largo....oh....And the one in The Keys, too!

where's tonico604

its in la sabana ........like a block in a half into SJ (east) from the pollo camperos. its on the left side of the fork in the road and it has a big bonsai tree as a sign......give it a shot. like i said best ceviches me but not typical, very different. machu pichu used to be may favorite but i think these take the cake now