Puerto Vallarta Forum (PV Bulletin Board)

Has anyone had the Ceviche at Miramar in grand Buenaventura hotel?

What is it in there that gives it the tanginess? It isn't lime... Not sure what it is.

Who can help, I want to make it here at home.

Is it Lea and Perrins?? aka Salsa tipo de Ingles?

I haven't been there, but the condiment is frequently used in sauces, meat and fish dishes.

Lee and Perrins? Not sure that's what it is. Wouldn't it stain the fish? The fish was still a brilliant white color.

Good point.. Have you tried pineapple juice? Its local here and used lots in cooking.

Maybe you're right, I've used pineapple juice before as marinades and in sauces. I'll try it tonight and see how it comes out.

Thanks!

You're welcome.

I've tried to replicate recipes before and its tricky trying to figure it all out.
Good luck and keep me posted.

I may want to make it sometime myself.

Ya, you're right.

I like to try and remake restaurant items at home for the family a lot. I'm no 'ChefChopChop' but I do what I can.

Haha.

I wasn't always a ChefChopChop either. Practice makes perfect!

Ceviche is traditionally uses citrus juices as the acid to 'cook' the fish. Try oranges, lime, or grapefruit. Also in Mexico is a smaller, sweeter version of a lime called "limas" which may be what's used.
I haven't eaten at Buenaventura's Miramar but I know what belongs in a ceviche.

PVRbeachedwhale - Yes, we know that citrus juices are traditionally used in ceviches, but we're trying to decifer a restaurant's recipe to determine what was used in this specific dish.

If you're in PV still, maybe you could visit Miramar at Grand Buenaventura and let us know what you think is in their ceviche.

I am still in the PV area, but closer to Sayulita.

If I'm there anytime soon, I'll order the ceviche and try to figure it out.

I was thinking it could be a reduction of some sort.. Any ideas?

Has anyone considered going to the restaurant and asking the chef? Chuck...

Chuck

I'm not in Puerto Vallarta anymore, we're back home in Chicago and looking to recreate some of the tastes of Mexico.

I've dissected other recipes before, and like to try to figure them out myself with reasonable success.

If anyone reading this is in PV and going to the Miramar at Grand Buenaventura, maybe they could ask the chef or a waiter.

I tried to make a similar ceviche last night using a pineapple juice reduction with peppercorns and white wine vinegar .. similar to the reduction used in a Hollandaise.

While I can't compare it to the original, this added a subtle fruit tang.

Try making your ceviche with this reduction, but be sure to let it cool compeletly first.

This thread is too funny!

I'm getting hungry reading all these posts.. Anyone have any pics to share yet???

No, I never thought to take pics of the ceviche I made last night.

Could it be watermelon? Here's a watermelon ceviche recipe that could be just what you're looking for. Let me know if this works, ChicagoTraveler.
http://www.epicurious.com/recipes/food ... che-108332

Wow that sounds really good. While I don't think the ceviche at Buenaventura Grand Miramar had watermelon, it would be really good to try.

YUM.

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?