[catavino]

The past weekend my local fishmonger invited me and my wife over for lunch. He wanted to share his recipes for Peruvian Seviche. It was great, fresh fish, limes from Peru brought by a friend and so much more. Saw a "rocoto" for the first time, a fruit that is spicy like a pepper. Also made some real good friends! Here's a link to our family blog (nothing really interesting) that has the photos from the meal: Opaz
Enjoy them

As far as the recipe:
Fresh fish
Lime/Lemon juice to cover
Pepper, Salt, Cilantro, Rocoto fresh/frozen

Toss the cut up fish with salt to taste. Cover completely with lime/lemon juice. Mix in the Cilantro, and top with the Rocoto. Serve immediatly, you don't need to wait for very long....Enjoy!

[tanabutler]

This looks delicious! Beautiful photo. I'm looking forward to more from you. Thanks for posting.

[Suzanne F]

Mmmmmmm . . . there's a restaurant near me that has whole critters like those cigales sometimes. Must. Go. Back. Soon.

Did you let the octopus sit for very long in the marinade, or could that be served immediately, too?

[voyager]

I am tremendously impressed with the seafood, the condiments and the jacket and linen of the person preparing these dishes. A very warm welcome, and please continue to charm and enlighten us with more of your mouthwatering creations. Enjoy we certainly will!

[Chef/Writer Spencer]

catavino, on Feb 28 2006, 04:56 PM, said:

Toss the cut up fish with salt to taste. Cover completely with lime/lemon juice. Mix in the Cilantro, and top with the Rocoto. Serve immediatly, you don't need to wait for very long....Enjoy!

Ah ha. It doesn't take two hours. See Omni. See.

[Wilfrid1]

Suzanne F, on Feb 28 2006, 01:10 PM, said:

Mmmmmmm . . . there's a restaurant near me that has whole critters like those cigales sometimes.

Do tell.

[catavino]

Suzanne F, on Feb 28 2006, 07:10 PM, said:

Mmmmmmm . . . there's a restaurant near me that has whole critters like those cigales sometimes. Must. Go. Back. Soon.

Did you let the octopus sit for very long in the marinade, or could that be served immediately, too?

The Octopus was already cooked and therefore was thrown in at the same time as everything else. I don't think it would work raw....

[Jaymes]

You say, "fresh fish...." What kind, specifically? I ate so much ceviche when I lived in Panama, but the fish we used the most, corvina, isn't available here. I'd like to find a good, easily available substitute.

[Suzanne F]

Wilfrid, on Mar 1 2006, 10:04 AM, said:

Suzanne F, on Feb 28 2006, 01:10 PM, said:

Mmmmmmm . . . there's a restaurant near me that has whole critters like those cigales sometimes.

Do tell.

Thalassa, on Franklin Street opposite Tri-Bakery.

[catavino]

Jaymes, on Mar 1 2006, 05:23 PM, said:

You say, "fresh fish...." What kind, specifically? I ate so much ceviche when I lived in Panama, but the fish we used the most, corvina, isn't available here. I'd like to find a good, easily available substitute.

Where are you located? I used a fresh water perch actually from the Nile river! But I was told any clean fish with a somewhat lower oil content would work. On the other hand they guy who got done telling me this said that he tried it with salmon once and loved it! So in reality almost any fish will do.

ryan

[Jaymes]

catavino, on Mar 14 2006, 12:35 PM, said:

Jaymes, on Mar 1 2006, 05:23 PM, said:

You say, "fresh fish...."  What kind, specifically?  I ate so much ceviche when I lived in Panama, but the fish we used the most, corvina, isn't available here.  I'd like to find a good, easily available substitute.

Where are you located?

I am in the center of the US -- Missouri, actually. But I haven't found fresh corvina available anywhere in the US. I know you can use any fish, but I did so love that corvina. I've been looking for something similar.

[Suzanne F]

At Match Uptown, we made seviche with red snapper or sea scallops. Pretty much flash-marinated, but it could sit as long as 45 minutes if there was extra mixed up.

I suspect that like sashimi, it should be salt-water fish, to limit the possibility of parasites. And in thin fillets/slices, for the marinade to penetrate and work its magic.