Re:Great Food in Vallarta
Dont forget the locals in PV, they might like a Big Mac one in a while, its not only for the tourists!
Great Food in Vallarta
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Re:Great Food in Vallarta
We went to the Burros Bar 2 times in Aug and did not have a problem with fleas. The best part is the staff. Samuel and is crew make it a fun place.
BTW I hate to sound ignorant, but what is ceviche?
BTW I hate to sound ignorant, but what is ceviche?
Re:Great Food in Vallarta
Ceviche/Seviche
The Marinade
It primarily is a seafood dish. Although the type of seafood can vary.
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.
Mexican Ceviche by Patricia Coleman
1 lb. cooked shrimp
1 Tablespoon dry white wine
1/4 cup salad oil
1/2 teaspoon basil
1 cup lemon juice
3 or 4 chili peppers
1 teaspoon oregano
1 teaspoon coriander
1 cup fresh tomatoes, peeled and diced.
Salt and pepper to taste.
Combine ingredients and marinade overnight
The Marinade
It primarily is a seafood dish. Although the type of seafood can vary.
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.
Mexican Ceviche by Patricia Coleman
1 lb. cooked shrimp
1 Tablespoon dry white wine
1/4 cup salad oil
1/2 teaspoon basil
1 cup lemon juice
3 or 4 chili peppers
1 teaspoon oregano
1 teaspoon coriander
1 cup fresh tomatoes, peeled and diced.
Salt and pepper to taste.
Combine ingredients and marinade overnight
Re:Great Food in Vallarta
thanks custodian, for the great recipe. yummy