How about a Recipe Swap?!

[Ed Palmer]

Ceviche Recipes


Ceviche/Seviche

The Marinade


Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. the marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.
Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.



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Here is a version of seviche which Japanese housewives were making hundreds of years ago. They call it sashimi and serve it with horseradish or very strong mustard. (Note the omission of hot pepper.)


Sashimi
2 pounds fish fillets
2 cups lemon juice
1/4 cup soy sauce
1/2 cup thinly sliced onions
1/4 cup teaspoon white pepper
1 teaspoon salt


Remove the skin from fillets and slice 1/8 inch thick. Mix the other ingredients and pour over the fillets which have beend placed in a glass bowl or platter. Let it marinate overnight.



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Peruvian Seviche


The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.


1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)


Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.



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Ecuadorean Seviche


In Ecuador seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadoreans usually combine three citrus juices plus vinegar in their seviche.


2 pounds whitefish
juice of 6 limes, 3 lemons, 3 sour oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium onions sliced very thin
2 or 3 red or yellow hot peppers, slivered


cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers and let set overnight.
Here is another version of Ecuadorean seviche using lemon juice only:


3 pounds corbina, washed thoroughly and dried with paper toweling
juice from about 25 lemons
2 onions (medium size) chopped
2 teaspoons salt
1 aji chombo, (hot pepper) cut into small pieces


Cut the fish into bite size pieces and place in glass bowl with one cup lemon juice and one teaspoon of salt. Let it set for 15 minutes and then drain, squeezing the fish gently. Add the remaining lemon juice or enough to cover the fish. Add the chopped onions and stir with a wooden spoon. Let set for 15 minutes. Then add the aji and the remaining salt. Let it set for 30 minutes, cover and place in refrigerator. It may be eaten in about 2 hours. (Segundo Franco).



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Panama’s Corvina Seviche
1 pound fillets of corvina
juice from a dozen limes, more if necessary
3 medium size tomatoes, chopped fine
3 onions, chopped fine
2 hot peppers, remove part of it after it has
set about 2 hours
1 green pepper, chopped fine
1 clove garlic, minced
1 tablespoon finely chopped parsley
salt and pepper to taste


Place corvina fillets on a platter. Mix the remaining ingredients and spread over the fish, making sure it is completely covered. Let it set for a few minutes and then turn the fillets over so both sides of the fish are well marinated. Cover platter and place in refrigerator. Turn the fish several times. Can be eaten after 8 hours.



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Shrimp Seviche
2 pounds of shrimp
approximately 10 lemons
1 hot pepper
1 chopped onion
1 teaspoon salt


Put raw shrimp in boiling water for 5 minutes. Remove and place in cold water immediately. Remove shells and clean shrimp. Place in a glass bowl with the lemon juice, the onion, pepper, and salt. Let it set for 1 hour and serve. (Franco)



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Here is another variation of shrimp seviche:


2 pounds shrimp, cooked and cleaned
1/2 pound onions, chopped
1/2 bottle French’s mustard
1 1/2 teaspoon salt
1/2 cup olive oil
1/2 cup lime juice
1 hot pepper, chopped


Cut shrimp into pieces. Add remaining ingredients and marinate for about 8 hours. (Mrs. Stanley Fidanque).



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Scallop Seviche
1 1/2 pounds scallops (Panama Bay scallops preferred)
1 hot pepper
1 tablespoon vinegar
1/4 teaspoon oregano
1/2 cup lime juice (or more if needed)
1 medium onion, chopped
1 clove garlic, mashed
2 teaspoons mustard pickle
3 tablespoons olive oil
2 tablespoons catsup
salt and pepper to taste


Clean scallops and put in a colander. Pour boiling water over them and let drain. Mix the onion and hot pepper (chopped very fine), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes. Then add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time-to-time. Some metal spoons will tarnish from the acids.) (Mrs. Robert Rupp.)




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La Fonda Del Sol’s Seviche
1 pound firm-fleshed, fresh, raw, whitefish, boned;
or scallops
1 cup lemon juice
1/3 cup lime juice
1/2 cup orange juice
2 tablespoons ketchup
1/4 teaspoon salt
1 cup finely chopped red onions
1 red pepper
1/2 of a small yellow hot chili pepper, grated or finely minced
lettuce
1/3 cup canned corn kernels
3 or 4 sprigs cilantro
parsley


About 5 hours before serving, remove all skin and dark meat from fish. Slice across fish (or scallops) making strips about 1 1/2 inches long by 3/4 inch wide, no thicker than 1/8 inch. Place fish in bowl; pour about 3/4 cup lemon juice over fish. Cover with plastic wrap and marinate at room temperature about 1 hour. Stir occasionally; let marinade reach all pieces. Meanwhile, prepare other marinade. Combine remaining 1/4 cup lemon juice, lime and orange juices with ketchup, salt, onion, and finely chopped red and green peppers; reserve two slices of peppers for garnish. Add hot chili pepper, if available, to this mixture. Drain and discard first lemon marinade; cover fish with seasoned marinade, using airtight container (onions emit a pwoerful aroma). Refrigerate 4 hours. Turn fish occasionally. Serve seviche over a bed of lettuce leaves on a chilled platter. Include chopped vegetables but drain most of the juice from fish. Garnish with sliced red and green pepper circles, corn kernels, finely chopped cilantro, and parsley. Provide toothpicks. Makes about 50 bite size servings.
(From: Culinary Capers by Fannie P. Hernandez. The Panama Canal Review, Feb. 1971.)



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Big Corvina!
Picture taken by Tomas Carey at Panama City Fish Market, June 1999.



MORE Ceviche Recipes:

Gatun Tarpon Club Ceviche
7 lbs. firm white fish
(ie; barracuda, marlin, grouper, snook or corvina)
3 large green peppers
3 tablespoons salt, heaping
6 oz. apple cider vinegar
4 large onions
6 hot peppers plus seeds
1 qt. fresh lime juice


Remove all red meat from fish. Dice in 1/4 inch cubes. Put in large pan. Finely dice onions, sweet peppers and hot peppers. Lay diced vegetables on top of fish; add vinegar and salt, add the lime juice and stir about 5 minutes. Place contents into a gallon jar with lid. Let stand at room temperature for 1 hour; then refrigerate. Ready to serve in 3 hours. (R.J. “Butch” Tobin)




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Ceviche de Corvina
1 lb. boneless corvina
1 1/2 cups finely chopped onion
1 1/3 cups fresh lemon juice
1/2 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1/2 hot pepper finely minced (optional)
Cut fish into bite-size pieces and place in a glass bowl, at least 2 inches high. Add all the other ingredients, mix, lemon juice should cover the fish. Cover with plastic wrap, put in refrigerator. Allow one day for fish to cook in the lemon juice. Garnish with onions, serve with crackers or saltines.




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Escabeche of Corvina
2 lbs. fillets of corvina (or other firm white fish), boned and cut in bite size pieces
1/2 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/2 teaspoon curry powder
1 cup all-purpose flour
1/4 cup oil
3 garlic cloves; finely chopped
3 green peppers, julienned
3 medium onions, julienned
3/4 cup white vinegar
1/4 cup water
salt to taste
1 bay leaf
dash of paprika


Season the fish with the garlic salt, paprika, white pepper and curry powder. Dip the pieces in the flour and fry them in hot oil until browned. Drain and place in a glass bowl or pyrex dish.
Cook the garlic, pepper and onions in the hot oil from 3-5 minutes. Place the vegetables in a bowl with the vinegar, water, salt, bay leaf and paprika. Mix well. Pour over the fish and let cool. Cover with plastic wrap. Place in refrigerator for 24 hours. Serve cold.




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Willy’s Hot Shrimp Ceviche
Ingredients:
500 grams (1 lb.) peeled fresh shrimp
1 onion, sliced as thin as possible
2 stalks celery, finely diced
1 aji chombo pepper, finely diced
3 limes
1 teaspoon minced fresh culantro
1/2 teaspoon salt
1 tablespoon vegetable oil
1 Tablespoon garlic powder
1/2 teaspoon ground black pepper


Saute the garlic and black pepper. Add the shrimp and salt and stir. When the shrimp turns color, add the aji chombo and other ingredients. Cover, lower heat, simmer for about 10 minutes. Test for flavor - the longer you cook this, the more the oils in the pepper and aji chombo are released into the rest of the food, so it gets spicier. Serve this with boiled yucca or potatoes. (From The Panama News & Friends.)

[Phantom Blooper]

Cowboy Chowder

1 lb ground sausage
1 onion-fine chopped
1 red bell pepper-fine chopped
1 garlic clove-minced
3 cans Cheddar Cheese Soup
64 oz half & half cream
32 oz shredded hash browns-thawed
4 oz green chilies
4 oz black olives-coarse chop
1 T taco seasoning from envelope
1 t garlic powder
3/4 t cumin
8 oz Monterey Jack-shredded
1 family size tortilla chips

Brown sausage, onion, pepper, and garlic in a skillet until done-
drain fat. Pour cream and soup into a stockpot and whisk to blend.
Add sausage and all other ingredients to pot except cheese and
chips. Bring to a boil-reduce to a simmer and cook for 15 min. Pour
into bowls and top with cheese and crushed chips. Serve with
additional chips and salsa if desired.

[Wyoming]

30 and 1/2

[Ed Palmer]

Here's a heart stopper

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[Quinbo]

Holy pork rinds batman. My cholesteral went up just reading the recipe. I might have to try that with turkey bacon and ground turkey. Sounds ohh so good.

[Gunner 0313]

Here's a heart stopper

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Definitely making that one for the outlaws when they come to visit.

[SlingerDun]

I want chicken fried bacon and cow salve gravy for dipping and i want it now! damnit

[Marine1955]

heres a new way to peel spuds. what and learn
http://www.youtube.com/watch?v=z4W0qIPJmoo

this is cool

[SlingerDun]

That's pretty damn crafty__stuffin that into my bag'o'tricks__do you throw it back in the pot after its skinned? cause a whole spud aint cooked in 15 minutes, and at altitude (Idaho) not even close.

[Marine1955]

That's pretty damn crafty__stuffin that into my bag'o'tricks__do you throw it back in the pot after its skinned? cause a whole spud aint cooked in 15 minutes, and at altitude (Idaho) not even close.

i would think so

[thedrifter]

Budget Friendly Cooking

Chicken is inexpensive, versatile and nutritious!

I watch the for sales on whole chickens.

Cutting them up and using different parts for your recipes is a great way to save money!

The plus is you get to use the bones for a base for stocks and soups!

I slice up the breast meat for stir fry and freeze then for meals in a hurry.

I use the legs and thighs for various recipes, and the bones for soups and stuff!

Here are some great chicken recipes for you to try!


Chicken Veggie and Cashew Stir Fry:

* 1/3 cup light soy sauce
* 1/2 cup water
* 2 Tablespoons brown sugar
* 2 Tablespoons lime juice
* 1 pound boneless, skinless chicken breasts, cut into thin slices
* 3 Tablespoons vegetable oil
* 1 (1 inch) piece fresh ginger
* 3 large carrots, cut diagonally into 1/4-inch thick slices
* 1/2 pound fresh asparagus
* 1/2 pound fresh snow peas
* 1 (2 ounce) package cashews
* Hot cooked (whole grain) rice

Method

Combine first 4 ingredients in a large shallow dish, blending well; add chicken. Cover; chill at least 1 hour. Remove chicken from marinade, reserving marinade. Heat oil in a wok or large skillet over medium-high heat for 1-2 minutes. Add chicken and ginger. Stir-fry 2 minutes. Add reserved marinade. Reduce heat, cover and cook over medium-low heat 2 minutes. Remove cover. Increase heat to medium-high. Add carrots; stir-fry 1 minute. Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp. Stir in cashews. Remove and discard ginger. Serve over rice.


Spicy Thai Chicken Casserole

* 5-6 tablespoons vegetable oil
* 8 small chicken breasts
* 1 1/2 cups flour
* Salt and pepper to taste
* 1 onion, chopped
* 2 tablespoons fresh minced garlic
* 1 teaspoon coriander
* 1 teaspoon cumin
* 2 teaspoons minced fresh ginger
* 1 tablespoon hot chili sauce or to taste
* 2 tablespoons soy sauce
* 2 tablespoons peanut butter
* 1 14 ounce can coconut milk
* 1-2 teaspoon grated lime zest


Method

Preheat oven to 350 degrees. Heat oil in a skillet. In a shallow bowl, mix together flour, salt and pepper. lightly coat chicken in flour and shake off any excess flour. Brown in hot oil on both sides, about 8 minutes per side, then transfer to a casserole dish. Add onion and garlic then saute until tender, about 5 minutes. Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter then stir 1 minute. Add coconut milk then stir to blend and simmer for 2 minutes. Pour sauce over chicken in casserole. Cover with foil and cook 25 minutes. Uncover and continue cooking about 30 minutes or until chicken is cooked through and tender. Just before serving, add grated lime zest. Serve with cooked rice.

[thedrifter]

PASTA




Pasta is fun and delicious, and you can make wonderful dishes while stretching your budget!


Penne Pasta with Spinach and Bacon

INGREDIENTS

* 1 (12 ounce) package penne pasta
* 2 tablespoons olive oil, divided
* 6 slices bacon, chopped
* 2 tablespoons minced garlic
* 1 (14.5 ounce) can diced tomatoes
* 1 bunch fresh spinach, rinsed and torn into bite-size pieces

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.




Tuna Noodle Casserole from Scratch

INGREDIENTS

* 1/2 cup butter, divided
* 1 (8 ounce) package uncooked medium egg noodles
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 1 clove garlic, minced
* 8 ounces button mushrooms, sliced
* 1/4 cup all-purpose flour
* 2 cups milk
* salt and pepper to taste
* 2 (6 ounce) cans tuna, drained and flaked
* 1 cup frozen peas, thawed
* 3 tablespoons bread crumbs
* 2 tablespoons butter, melted
* 1 cup shredded Cheddar cheese

1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

[thedrifter]

Wok this way!

Stir frying is a great way to stretch your meat budget and create healthy meals!
I have a cast iron wok, and I just love it!
Here are some recipes for you to try!




Asian Beef With Snow Peas

INGREDIENTS

* 3 tablespoons soy sauce
* 2 tablespoons rice wine
* 1 tablespoon brown sugar
* 1/2 teaspoon cornstarch
* 1 tablespoon vegetable oil
* 1 tablespoon minced fresh ginger root
* 1 tablespoon minced garlic
* 1 pound beef round steak, cut into thin strips
* 8 ounces snow peas

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.




Shrimp With Ginger Cilantro and Snow peas




INGREDIENTS

* 1 1/2 teaspoons olive oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons minced fresh ginger
* 3/4 cup white wine
* 1 pound medium shrimp - peeled and deveined
* 1 cup snow peas
* salt and pepper to taste
* 1/2 cup chopped fresh cilantro

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately

[Wyoming]

Thanks Ms Ellie. They sound great.

36 1/2

[Artemis]

BBQ Beef Pop'ems

1 pound ground beef
1/2 cup favorite bbq sauce
2 tablespoons brown sugar
1 can buttermilk biscuts
2/3 cup chedder cheese shredded

heat oven to 400 degrees. Brown ground beef and drain. Add bbq sauce and brown sugar mix well. Coat muffin cups with cooking spray. Press each biscut into a cup. Spoon meant mixture onto biscuts and top with chees. Bake 10-12 minutes or until cheese is fully melted.