Well, I followed the recipe loosely and made sure to let the fish sit for at least 5 hours. Some recipes call for at least twelve, but I think that is to allow the flavors to meld. The texture of the fish was unique, not quite mushy, but not flaky. The citrus taste from the lime was pleasant, but I felt I needed a little something else to cut it. Tomatoes, cilantro, hot pepper, and red onion do well to balance the flavor, but I feel it needs something else to calm it.
I recall eating a tuna ceviche at a lounge in DC that used coconut or coconut milk. It seems the creaminess of the coconut rounds out the taste. Any ideas for other, gentler flavors to add to a ceviche?
Well, today is my Monday and I'm off to my fascinating government job! Yay! Until later folks,
Happy Cooking,
-Dita
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I've never tried it, but I want to. My wife doesn't do seafood at all, so that makes it tough. Maybe when she's out of town or something....
ReplyDeleteI've never had ceviche that was "marinated". I've always had, for lack of a better term, instant acid cooked fish.
ReplyDeleteIf you ever know a month in advance that you are coming up to NYC, let me know. You NEED to go to NoBu!
Evelyn- I would say, make a small amount just for yourself to try. Maybe you can trick her into thinking its a special "salsa" and give her a taste. Then again, bad way to introduce someone to fish and seafood. Everyone seems to love the taste of shrimp, so i'll start with simply sauteed shrimp with minced garlic, pepper, parsely and butter, or olive oil, if your trying to keep it healthy. Let me know if you make the ceviche how it turns out!
ReplyDeleteTrout,
ReplyDeleteTo be technical, yes, ceviche is literally cooked by the acid in the lime and lemon juice. I think I mentioned that in my earlier blog post. I use the term marinated to refer to the soaking process of the lime/lemon with the fish to allow for it to cook properly from the juices. By the way, Nobu is one of my dream restaurants on my to do lists. I would love to join you! I'll keep you updated...
Danielle, I meant that the ceviche I have had was only in the acid for mere moments before being eaten... several kinds at NoBu and once I had whelk that one of my dive masters plucked from the ocean floor and by the time we all surfaced, she had it ready for us to try. Mmmmm
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