Ceviche...Divers heaven

[sessions]

Alright..I'm going to share the ultimate treat for any dive...obviously easier on a boat though. for any of you that hunt and like to eat it.....this is the easiest and best ceviche, and it finishes while you make your last dives.

At home, Dice up the following, and put it in a big freezer zip lock and put it in the ice Chest.

3-4 tomatoes
1 yellow Jalapeno pepper
1 small onion
5-6 green onions (scallions)
1-2 cups fresh Cilantro
1/4 cup Cucumber (optional)
2-4 Garlic (minced)
3 tablespoons of olive oil
pinch of oregeno
pinch of cumin
salt/pepper

Now, in a seperate big ziplock or tupperware...squeeze about 10 lemons and 10 limes..(enough to 1/2 fill the ziplock) and put it in the icechest.

After your 1st dive, take whatever fish,scallop,Lobster you have gathered (IN SEASON)...and dice the fish up in small pieces...and then put them in the ziplock full of the lemon/lime juice...and make sure the fish is ALL coverred. Lay it back in the icechest for atleast 1.5 - 2 hours. When you are done diving (1.5 -2 hours) take the fish bag, carefully drain juice and add the fish to the ziplock full of the other chopped up stuff. Mix well and enjoy with tortilla chips or tostada shells!....... :11ztongue

 

[sessions]

I'm sorry I deleted your reply....It's not raw...the acidity of the lime/lemon juice actually changes the texture (cooks it) :11ztongue

 

[alphillyswim]

I am newly OW cert and plan to just dive warm water and quarries for the next year. Don't know when I will be catching my own, but will definately use this recipe for any fresh fish. I love ceviche and haven't had it for a while (best I ever had was in Peru). This sounds awesome, can't wait to try it! THANKS!

 

[Guillermo]

Well, Cebiche is sort of considered the national dish of Peru. With the Peruvian cuisines being considered among the top cuisines of the world, it is interesting to comment on this particular dish which is the most popular. It can be written as Ceviche, Cebiche and ebven Seviche or Sebiche (this last one is used rarely). Etymologically its origins are attributed to english ("Sea Beach"), spanish ("encebollado") and arabic ("Sibech") and chibcha (pre-columbian times: "Viche") and even Incan with salted fish and an tumbo (acidic fruit). The use of the word is already documented since the XVII century.

Well, I just finished having lunch one in a well-know cevicheria (ceviche restaurant) and it was full with patrons. It is a typical appetizer for lunch server throughout the country. It is basically marinated fish in lemon juice (our lemons are very different from other lemos, more similar to Key Limes) and actually during a very short time to insure consistency. The classic ceviche has 5 ingredients: white fish, peruvian lemon juice, onions, orange sweet potato and corn, but the cevicherias (ceviche restaurants) has each one their particular ceviche to differentiate from the others.

Enjoy!

Guillermo.

 

[dlndavid]

I am newly OW cert and plan to just dive warm water and quarries for the next year. Don't know when I will be catching my own, but will definately use this recipe for any fresh fish. I love ceviche and haven't had it for a while (best I ever had was in Peru). This sounds awesome, can't wait to try it! THANKS!

I went to Lima 3 times and the Ceviche there is the best. So is the anticucho (beef heart, yellow potatos, grilled maiz) with a spicy dipping sauce.

And for the recipe above it looks like it will feed a boat load of divers.

 

[dlndavid]

Well, Cebiche is sort of considered the national dish of Peru. With the Peruvian cuisines being considered among the top cuisines of the world, it is interesting to comment on this particular dish which is the most popular. It can be written as Ceviche, Cebiche and ebven Seviche or Sebiche (this last one is used rarely). Etymologically its origins are attributed to english ("Sea Beach"), spanish ("encebollado") and arabic ("Sibech") and chibcha (pre-columbian times: "Viche") and even Incan with salted fish and an tumbo (acidic fruit). The use of the word is already documented since the XVII century.

Well, I just finished having lunch one in a well-know cevicheria (ceviche restaurant) and it was full with patrons. It is a typical appetizer for lunch server throughout the country. It is basically marinated fish in lemon juice (our lemons are very different from other lemos, more similar to Key Limes) and actually during a very short time to insure consistency. The classic ceviche has 5 ingredients: white fish, peruvian lemon juice, onions, orange sweet potato and corn, but the cevicherias (ceviche restaurants) has each one their particular ceviche to differentiate from the others.

Enjoy!

Guillermo.

....some thinly sliced habeneros too!

 

[ewong]

Never tried it on a dive (will try next time ), but if you do it at home (and you live in the US) try it big red onions and Tilapia fish, some other kinds of fish tend to break apart.

Just my 2 cents as another Peruvian ...


Eddy.

 

[Bob3]

HERESY !!!

Ya have to use HABANEROS if you're going to make a decent ceviche`

 

[ewong]

If you talk about heresy, any ceviche with a pepper other than aji amarillo peruano or rocoto is just an imitation


Eddy.

 

[Guillermo]

Right on! Ají amarillo or rocoto.

.....just another Peruvian commenting....

check out: www.cebiche.com

Regards,

Guillermo.