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Lunch » Tags » Food » Reviews » Ceviche » User review

The Debbie Lee-inspired Shrimp Ceviche Cook-off

A Latin dish consisting of a mixture of fish and juices

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Presenting the first Lunch.com cooking throw-down!

  • Jul 28, 2010
  • by
Rating:
+5
Devora Lee published a picture of her shrimp ceviche on Facebook (see the attached photo). There were two problems with this - at the time I saw the posting, I was starving and it seemed like a really good idea. Secondly, I'd already got dinner planned... three hours away! 

She was good enough to publish her recipe, which is:

"I soaked 1 lb of bay scallops and one lb of coarsely cut shrimp in lime juice over night. Then I chopped up two beefsteak tomatoes, an avocado, a medium red onion and a ton of cilantro. I added olive oil and a bit of cayenne pepper and salt to taste. Chopped jalapenos optional"

So today I'm making ceviche, having researched some recipes on the web, and I'm going to publish my picture later in the first Lunch cooking throw-down! Feel free to make some too and share your recipe tweaks and ideas. Clearly, it would more appropriate for this challenge if Lunch was called Dinner.com, but I think we can give Bobby Flay a run for his money.

James' Ceviche Recipe

Ingredients:

  • 1/2 pound of shrimp (low on supply over here!)
  • 1/2 pound of sea bass
  • 4 limes, squeezed
  • 2 lemons, squeezed
  • 1/2 red onion
  • 1 cup of cilantro
  • 1 seedless cucumber, diced
  • 1 avocado, diced
  • 1/2 green chili, deseeded, chopped finely (and probably some of the juice getting in my eye, which always seems to happen)
  • Salt, pepper and cayenne pepper to taste
The shrimp and fish have been marinating since this morning - the results are coming later!

----------------------------------

(Hope this slideshow works, but if not there are some pictures here!)



By the time everything was chopped into an assortment of little bowls, I was feeling pretty good about this whole recipe. There's an element "you can't screw this up because nothing ever went above room temperature". Oh boy.

I think there's actually more to the assembly of the ceviche than meets the eye. I opted to serve it on a bed of sliced lettuce, which was like deciding that the problem with a burger is that it needs an extra bun. So that was a mistake. Next up, the avocado slicing skills were somewhat lax, and instead of form nice little neat cubes, it look more like it had been strangled.

As for the taste, there were some surprises there too. First, it's turns out that the sea bass was actually cod. For such an amateur error, that part worked out surprisingly well. What didn't work out so well was the chili pepper, which was so ridiculously unreasonably hot that it overpowered everything. I don't know which circle of hell Safeway is sourcing their chili's from but I should have doused the thing in holy water rather than letting it anywhere near the rest of the meal.

Beyond that, it wasn't too bad. I completely forgot to add the cayenne pepper, and I was thinking about some garlic at the beginning that never made it into the final mix. There's still some leftover for lunch today so around noon I'll get my HazMat suit and see if the chili has colonized the refrigerator or started plotting to kill Batman.

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Debbie's Shrimp Ceviche Presenting the first Lunch.com cooking throw-down! Presenting the first Lunch.com cooking throw-down! Presenting the first Lunch.com cooking throw-down!

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July 28, 2010
I've put on my game face and the cook off is on! :D I've never made it with fish before, so I'm looking forward to seeing how it turns out. Post pics! I'm making scallop ceviche tonight since I've got a bit left over. By the way, I appreciate the naming of the topic after me, but I changed it to just "ceviche" so that others can review it as well ;) Thanks for sharing!
July 29, 2010
Excellence... waiting to put together the final touches. :-)
July 29, 2010
The results are in! I think you won this won pretty squarely.
 
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James Beswick ()
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Wiki

Ceviche (also spelled as cebiche or seviche) is citrus-marinated seafood. Its true birthplace is unknown; some believe the dish to have originated in Polynesia, while others claim that it was developed by the Spanish (who introduced it into Latin America along with citrus fruits such as the lime, lemon or bitter orange). Still others claim it originated along the coasts of Ecuador before the arrival of the Spanish. If such is the case, another acidic fruit—such as Banana passionfruit—must have been used to prepare the dish, as citrus fruits were introduced into the Americas by the Spanish. Many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche.
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