Meyer Lemons are a good choice: Meyer lemon - Wikipedia
Also, ceviche can be made quite tastily with sea scallops, which is my favorite variant.
I wanna thank everyone here for being so nice ya’ll are very cool.
Well it’s like this. Money is very tight because I’m in college, and my girl I’m dating is pretty understanding about that, but I think she might justifiably get jealous if I start canceling dates to cook fish for my female friend.
American citrus juice is easier to come by.
You rock. Breaking it down to science.
However:
wee bit out of my price range.
Thanks anyway though.
woot safe!
I believe citrons are the ancestors of other citrus plants. I may be wrong.
Dunno but maybe this will be plan C.
inb4 pun.
Ah ha Key Limes! Thanks! Just for a follow up the recipe I used called for diced red onions. Does the onion type matter much for the flavor?
If by that you mean tease her about that every chance I get then yes I do. You don’t gotta be formal with your friends yo
I think though I can fight your ignorance as well. If you’re born and grow up in South America, and some other places then you’re latin. It doesn’t matter if you look asian, white, black, native, inuit, arab or martian. It’s a cultural thing, not a function of biological inheritance, or appearance.
If you move away and lose those ties then even if you have brown skin you’re not latin anymore. You’re “white”. It’s like someone from the south moving to New York and losing their southern accent.
For one thing, because not everyone is good at cooking. She has however been a very good friend. She patiently spent months talking sense into me and helping me get over my exgirlfriend. She always listens to me, she helped me get my computer repair business going with her skills she learned in college (which she worked very hard to get and is why she didn’t have time to learn to cook), and she’s referred customers to me. Including trusting me enough to refer her boss.
You don’t get friends like her often.
For another “slavishly devoted” implies tirelessly retrying. You think fresh fish for tirelessly retrying is cheap?
1/2 white by the American definition. You don’t have be PC with your close friends. Really it’s okay to joke with them sometimes like that.
I think you should probably only prepare the dish with fish you would (technically) be prepared to eat raw anyway. I don’t think the ‘chemical cooking’ process brought about by the acid can be relied upon to safeguard against the trots.
So (IMO), that would be either:
-Fish I caught myself, or acquired on the day of the catch from someone I know and trust.
-Fish I bought from a trustworthy fishmonger, specifically having told him that my intention was to consume it in a raw state.
That might change if I found myself in a part of the world where fresh fish wasn’t so damn expensive as it is in the UK - in Spain, for example, the fish counters and markets enjoy a much more rapid turnover, because it’s an affordable (and more popular) food.
That’s not cute and your not fighting my ignorance, and who cares if it’s a cultural thing? If I came on these boards and said blacks can’t do X because they’re black heh, heh, heh; I’d get called out on it.
Go ahead and make a joke about how Americans can’t make a good cerviche. I’ll let it go. Well, except that we make a better cerviche than they do. Heh, heh, heh. Go to California and find out what real cerviche is.
Why not make small servings the dish several times, with the only variable the type of citrus juice you use: lime, key lime, lemon, meyer lemon, orange, grapefruit, mixes of previous, etc. When everything is ready, invite your current girlfriend, peruvian friend who is a girl, other interested parties and have a ceviche throwdown? Hope this helps.
Very much so, yes. White, yellow and red onions have very different tastes. You might also be interested in knowing that “aji dulce” which is an ingredient in most ceviches I have had are often sold as “cachucha peppers” in the US.
Well, now I know why my Pisco Sours never turned out the way I remember them from Peru…
If you defined black as “anyone with an American passport”, and x as make Canadian style poutine then by those definitions black people wouldn’t generally be as good at poutine would they?
Americanization is why lose of culture can be an insult.
Good idea but my girlfriend is about a 100 miles away at a different college.
Except California has the best of Latino culture/cuisine. Evah.
Hmm interesting. Stick to the reds then!
To your US passport tastes maybe.
See this is the reason why people visit this site. This kind of input is invaluable! So let’s get it straight. I lived in Spain for a few years so I know a little Spanish. As far as I know, in Spain, limón is clearly lemon and lima is lime, right? And you’re saying that in Peru a special fruit (key lime) is called limón and what we call a lemon is a lime?
How does it work in other parts of South America? Can you get normal limes in Peru? If so what would they be called?
This isn’t accurate; ceviche can be made with any seafood. The key is making sure that the acid cooks the entire piece of meat that is being ceviche. You can still get food poisoning from ceviche if nasties have had time to produce toxins before it was cooked, but you are unlikely to get a foodbourne illness.
The term cooking really indicates denaturing the protein – irradiating a pice of raw meat would make it safe from foodborne illness, but wouldn’t “cook” it. However, most of these processes tend to kill bacteria that cause illness as well - smoking, curing, etc etc.
Country-style ham and beef jerky aren’t heat-cooked, but are safe to eat. You’re far more likely to get sick from your salad than you are a ceviche.
You’re not exactly disagreeing with me here though, are you?
I guess I would say make it with any seafood that you’d consider eating either raw or cooked and not to worry any more about getting sick than you would with any other seafood dish 
Hmmm… OK… but I’m not really convinced that marinading the fish in citrus juice for a few hours will reliably destroy food poisoning pathogens. Proper pickling does (the sort that takes place over months), I’m sure, and I’m certain that acidity is generally effective in inhibiting the the further reproduction of pathogens, it’s the idea that the acidity is fully antiseptic that troubles me.
The “best” of Latino culture is always in the country of its origin. No matter what the U.S. may have to offer, its produce is sorely lacking when it comes to taste. If you’re ever in Peru, go to the Regatas Country Club on the beach, and order a ceviche, (or its Japanese fusion cousin, the tiradito. It’s made with yellow pepper, which is slightly less spicy than rocoto) and then prepare to expire from delight. It is the single most delicious dish you will have in your life.
And have a pisco sour for me, and tell them Connie sent you.
I can second the bit about onions. Most Peruvians prefer red onions for most dishes, although you rinse them in saltwater first to reduce the tear factor and make them less bitter. As for the peppers, **Sapo **might be talking about Mexican ceviche. Peruvian ceviche has only ever used rocoto. Tiradito uses aji amarillo.
Yep. Ignorance fought!
In Mexico (from what I’ve heard) a lime is a lime and a lemon is a lemon, but Bolivia and Ecuador and Chile all subscribe to the Peruvian limon (lemon) as the green lime and the yellow lima. I think it’s the Inca countries. In Peru, limes are magical, and they cure everything.
Just don’t serve it until the fish has turned white through and through. It’s best to make it in one of those rectangular flat pyrex, so the lime can cover the most surface area. Never make it in plastic, only glass, and don’t use any metal instruments to stir the fish once the lime juice is on. Don’t leave it out while it cures. Put it in the fridge and then pick at the larger pieces and make sure they are not pink or transparent. Cooked ceviche is white and opaque. If you need to cut the acid, puree a bit of garlic, celery and ginger root and pour into the mix. Serve with boiled sweet potato and half a corn on the cob.
Christ, I’m hungry. I wish I had papa a la huancaina left. 
I understand the process, I’m just waiting for someone to convince me that the process that is analogous to cooking as regards the flesh of fishes is similarly analogous in application to bacteria.
Pisco? You mean this alcohol from Chile? 
Just bought a (quite pricey) bottle two days ago in a shop selling Peruvian stuff (trinkets, fabrics, etc…). The first time I went to this shop, two years or so ago, they had one brand of Pisco. Second time, two brands and four different kinds. This time, something like 20 different bottles and various other alcohols (I bought Uvachado, too). Being with a friend enamoured with Peru and checking everything they had, I stayed for some time and every single customer they had except one was coming to buy Pisco. The only one who intended to buy something else nevertheless left with a bottle.
Hmmm… I drank too much Pisco sour while writing my post…