Kitty said: Yes.how do you make cerviche?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make cerviche?),it will help you,my kids.
i believe it's made with shrimp and is a vegetarian dish.
Answers:
CERVICHE
1/2 c. cilantro (leaves only)
1 c. tomatoes
1 c. diced sweet onions
10 sm. limes (squeezed for juice to soak fish enough to cover the fish)
1 tbsp. coarse salt (for lime mixture)
1 kilo (2.2 lb.) thin firm white fish (i.e. cod, red snapper) (no bone or skin diced into sm. pieces)
4 chilies, chop very sm. & add to the tomato-onion mixture
2 pinches salt
5 garlic cloves
1 tsp. oregano
1/4 olive oil
2 tbsp. chicken bouillon
1/2 bottle tomato juice
25 sm. green olives
1/3-1/2 c. ketchup
4 oranges, squeezed & strained
Heat olive oil, adding the garlic into oil (discard the garlic when it is brown). Add the oil to the tomato mixture. Mix orange juice with the chicken bouillon, then add all the ingredients except for the fish into the tomato mixture.
Fish is done in about 1/2 hour. (It should appear white and pull apart easily.) Rinse the fish to clear away all the lime juice to tepid water squeeze the fish gently and fold into the tomato mixture. Serve with crackers.
Other Answers:
Not sure exactly how. YOu can use shrimp, I guess, but most places just use a type of white fish. The main thing is to squeeze on lemon juice. The acid in the juice "cooks" the fish.
Cilantro Seafood Cerviche
If you have an appetite for tangy food, you'll love this! This low fat dish is perfect for a summer snack or appetizer. The acid in the lime juice cooks the delicate seafood meat, resulting in very tender meat. The cilantro gives the dish a freshness that is perfect on that warm summer day.
1 lb fresh or frozen uncooked shrimp, peeled
1/2 lb fresh or frozen uncooked squid
2 medium tomatoes, chopped
1 bunch fresh cilantro, chopped,to taste
10-12 limes, juice of
salt and pepper, to taste
6-8 servings
1. Cut shrimp and squid into small bitesize pieces.
2. Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
3. Cover and let soak in the refridgerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
4. Add cilantro and tomatoes and mix well.
5. Add salt and pepper to taste.
6. Place in a sealed container and chill.
7. Serve cold alone immediately or let soak for more flavor.
8. The recipe keeps refridgerated in sealed container for 3-4 days.
9. Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable). THIS IS THE ORIGINAL RECIPE
the fish does not need to be cooked on the stove
and tomatoes/ olives and orange juice? are NOT customary in this dish.
Cevice is a peruvian dish
It is made from Grouper (fish) or in Canada you can use Red Snapper. The fish is carefully de boned and cut into cubes. you can have this dish with a mix of seafood e.g shrimp, calamari, baby octupus
The juice that you marinade the fish with is called leche de tigre which means tiger's milk (dont ask why i dont know) it consists of freshly sqeezed lemon juice or lime juice blended in a blender with a couple cloves of garlic, some onion, and cilantro. the mixture is poured over the fish or seafood and is left for approximately 1 to 2 hours in the fridge the juice will cook the fish you can tell the fish is cooked if it is completely white.
It is mainly served on a bed of lettuce with corn on the cob boiled potato and sweet potato.
cheers
Source(s):
My mom
correctness,It's Non-profit and only for informational purposes.
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