Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Ceviche Blanco A Mi Propio Estilo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Cup(s) Finely chopped raw seafood
firm white fish shrimp
scallops lobster etc.
1/2 Cup(s) Lime juice
2 Carrots
5 Green onions
1 Fresh cilantro
1 Tablespoon(s) Extra-virgin olive oil
2 Tablespoon(s) White wine vinegar
1/4 Cup(s) Ice wate
1/2 Cup(s) Mayonnaise
Salt, pepper and love
Directions:
From: Kenneth Allen Hyde <HKA55365@vax1.utulsa.edu> Date: Mon, 14 Mar
1994 13:27:40 -0600 (CST) Ceviche is a traditional dish of the
hispanic cultures of the Americas. In particular it is the national
dish of Peru. This recipe is loosely based on a recipe in "Mexican
Family Cooking" by Aida Gabilondo (Fawcett-Columbine: NY, 1986). It
has been adapted to the peruvian style. Marinate the chopped seafood
in the lime juice for at least 1 hour. Drain thoroughly. Peel the
carrots and cut into 1-1/2 lengths. Boil the carrots in salted water
until they are crisp but tender. Drain and chill in cold water. Cut
the carrots into thin strips (about 1/8 inch thick by 1/4 inch wide).
Wash and drain the onions. Chop into fine thin rings (about 1/8
inch). Wash the cilantro and dry it thoroughly. Chop the cilantro
leaves and measure out 1/3 cup (the left over can be stored in the
refridgerator for several days or discarded). Combine all the
vegetables with the oil and vinegar. Add the ice water and fold in
the drained fish. Cover and place in the refridgerator for several
hours to let the flavors meld. Before serving, drain the ceviche and
fold in the mayonnaise. Add the salt and pepper to taste. Serve as a
salad or with totilla chips for a buffet. Note on ingredients:
Cilantro is the leafy part of the coriander plant. It is used
extensively in New World hispanic cooking and in Asian cooking (it is
also called Chinese Parsley). Cilantro has a unique citrusy flavor
that some people experience as slightly "soapy." There is no
substitute; dried cilantro is an abomination in the eyes of the Lord
and definitely will not work in this recipe. If you can't get cilantro
in your area, try using parsley or chervil instead. The results won't
be the same but it will still be good. REC.FOOD.RECIPES ARCHIVES
/FISH From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 3.8mg
Sodium: 118.6mg
Potassium: 104.2mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 3g
Protein: <1g


Scale this recipe to Servings [?]