Re: Ceviche? (was: Raw Diet?)

[Guest guest]

Vass iss das "ceviche"??

Ev

Thanks Sharyn. I posted before I read yours.

I love ceviche! Have not found a good source since my favorite restaurant quit making it and I don't want to make it at home. I know there are a couple of 5 star restaurants in downtown Seattle that are know for their ceviche and I'm going to find them this summer! Living here is a great place for raw fish seeing as we're flying distance from Alaska and fresh fish. The Pacific ocean is only a couple hours from me, however I have to be careful to only get salmon from Natives as the whiteman is not allowed to take wild salmon. Luckily I'm "in" with the Tulalips.

Later - S

[Guest guest]

Saw-vee-chee

From: health [mailto:health ] On Behalf Of

Sent: Thursday, June 26, 2008 3:57

PM

health

Subject:

Re: Ceviche? (was: Raw Diet?)

Vass iss das " ceviche " ??

Ev

Thanks Sharyn. I posted before I read yours.

I love ceviche! Have not found a good source since my

favorite restaurant quit making it and I don't want to make it at home. I

know there are a couple of 5 star restaurants in downtown Seattle that are know for their ceviche and

I'm going to find them this summer! Living here is a great place for raw

fish seeing as we're flying distance from Alaska and fresh fish. The Pacific ocean is only a couple hours from me, however I

have to be careful to only get salmon from Natives as the whiteman is not

allowed to take wild salmon. Luckily I'm " in " with the

Tulalips.

Later - S

[Guest guest]

Well, that helps! I think I would have pronounced it incorrectly.

But would you consider it "pickled"? Marinated?

Ev

Saw-vee-chee

[Guest guest]

I would say pickled…the acid does

cook the seafood, but not with heat so the enzymes are still intact. I don’t

use fish for this, though, but shrimp, scallops, calamari, etc. Don’t

know why, though.<G>

Sharyn

From:

health

[mailto:health ] On Behalf Of

Well, that helps! I think I would have pronounced it

incorrectly.

But would you consider it " pickled " ?

Marinated?

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[Guest guest]

Well, I'm a-gonna see if The Man would ever be interested in having any of that (although - it is SO hard to get really good seafood here in the heart of the Great Southwest...).

Ev

I would say pickled…the acid does cook the seafood, but not with heat so the enzymes are still intact. I don’t use fish for this, though, but shrimp, scallops, calamari, etc. Don’t know why, though.<G>

Sharyn

[Guest guest]

I wouldn’t do it with anything BUT

really good seafood, Evie. But it’s a way to get my seafood fix when I’m

trying to stick to eating raw.<G>

Sharyn

From:

health

[mailto:health ] On Behalf Of

Well, I'm a-gonna see if The Man would ever be interested in

having any of that (although - it is SO hard to get really good seafood here in

the heart of the Great Southwest...).

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[Guest guest]

No, it doesn't sound like something you should play around with. But on occasion, somebody in these here parts hears about something really good, really fresh (well, flash frozen, that's as good as it gets here).

Unless you can do it with trout, too???

Ev

I wouldn’t do it with anything BUT really good seafood, Evie. But it’s a way to get my seafood fix when I’m trying to stick to eating raw.<G>

Sharyn

[Guest guest]

I have never heard Cerviche as a name but we make this. We do a "Raw Fish" It is one of the familys favourites.

I have never heard Cerviche as a name but we make this. We do a "Raw Fish" It is one of the familys favourites.

We marinade the fish in lemon (or lime) juice. I have a tree of each. with onions, red onions are pretty.

The next day I tip out most of the lemon juice and add tomatos and chives or spring onions (or anything you like really) and coconut milk.

It is just the best meal ever.

We use any kind of fish. Not too oily though. The lemon juice will also disolve the fish bones that you accidently miss.

I like the idea of other seafood though. May throw some shrimps in next time.

in NZ

Well, I'm a-gonna see if The Man would ever be interested in having any of that (although - it is SO hard to get really good seafood here in the heart of the Great Southwest...).

Ev

I would say pickled…the acid does cook the seafood, but not with heat so the enzymes are still intact. I don’t use fish for this, though, but shrimp, scallops, calamari, etc. Don’t know why, though.<G>

Sharyn

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[Guest guest]

Don't ask, because you know he'll say "no" or "I don't care" (at least mine would). Just make it and serve it.

Shari

[Guest guest]

I think you can probably do it with just

about anything…whether you’ll like the taste/texture is another

story.<G>

Sharyn

From:

health [mailto:health ]

On Behalf Of

No, it doesn't sound like something you should play around

with. But on occasion, somebody in these here parts hears about something

really good, really fresh (well, flash frozen, that's as good as it gets here).

Unless you can do it with trout, too???

No virus found in this incoming message.

Checked by AVG.

Version: 8.0.101 / Virus Database: 270.4.1/1522 - Release Date: 6/27/2008 8:27 AM

[Guest guest]

No question about me - NO! I doesn't do fish-things.

He does, but he is some kind of picky...

Ev

I think you can probably do it with just about anything…whether you’ll like the taste/texture is another story.<G>

Sharyn