Restaurant Miramar Grand Buenaventura Hotel - Ceviche

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ChefChopChop
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Ceviche - Miramar Grand Buenaventura

Post by ChefChopChop » Wed Apr 28, 2010 2:48 pm

Is there any other way to do a ceviche besides with a citrus juice? If someone has an allergy to citric acid, what else can work?
It's the acid that cooks the fish, so any other acidic liquid would work. Try vinegars, tomato juice, or even coffee.

ConchasChinasMX
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Ceviche tips

Post by ConchasChinasMX » Wed Apr 28, 2010 5:34 pm

Hi there

I found this forum conversetion and like all the tips and suggestions.

This is a dish I haven't tried to make at home, but with fishing season starting soon, we should have some fresh lake trout to try this with.

Would lake trout be a good fish for seviche?

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Post by katnsocal » Wed Apr 28, 2010 6:27 pm

It's usually made with saltwater fish, but you can try it with trout and let us know how it turned out! :D

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Ceviche - Miramar Grand Buenaventura

Post by ChefChopChop » Thu Apr 29, 2010 3:30 pm

I worked at a restaurant where we had a salmon tartare on the menu, which was very similar to a ceviche.

It had tomato concasse, jalapeno, nori, calamanchi juice, tamari, avocado, and lime segments.

It was a very popular dish.

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