Comments on: Ceviche: Latin American Raw Fish

By: Rocking in Hakata » Foreign Food Matsuri

Rocking in Hakata » Foreign Food Matsuri — Tue, 13 Jul 2010 00:37:58 +0000

[...] at Instant Ramen compares sashimi and ceviche! Mmmm! Have you ever tried ceviche? The Costa Rican version showcased here looks amazing. By the [...]

By: Billy

Billy — Mon, 02 Mar 2009 04:53:51 +0000

Great write up and nice photos.

I ate ceviche all the time in Miami at a Peruvian restaurant. I love it.

By: Jamaipanese

Jamaipanese — Tue, 24 Feb 2009 14:55:28 +0000

i voted!

looks tasty, I would definitely give it a try

By: Goddess Carlie

Goddess Carlie — Tue, 24 Feb 2009 12:49:35 +0000

mmmmmmm… Crayons.

I hadn’t heard of ceviche before. I’d try it, even though i don’t really like seafood unless it is deepfried and battered. However, I am open to trying (most) foods! Then I can say at least I tried it :)

By: Hao

Hao — Sun, 22 Feb 2009 06:46:46 +0000

reesan: I’m actually amazed that most people know about ceviche, I’ve no idea if it’s popular outside of Latin America though. I really recommend it, you won’t be disappointed ^^

The crayola tastes better raw with some non-toxic glue dipping

By: reesan

reesan — Sat, 21 Feb 2009 00:33:12 +0000

Cool article Hao. I never heard of ceviche before (excuse my ignorance) but now I want to try it.

Btw, do you normally cook the Crayola or eat them raw?

By: Hao

Hao — Fri, 20 Feb 2009 02:32:16 +0000

Deas: Check the update above ^^ in any case, they're more like distant cousins as you say. My opinion is different though, ceviche for me is still raw fish, the same way I don't think pickles or tsukemono are "cooked" just because they are [sic] pickled. Lime-based ceviche is much more common in Costa Rica (I don't have a particular preferred one, both lime and lemon are great). In Costa Rica, the word limón is used for both lime and lemon though :) In fact, we also have limón dulce (sweet lemon), which I don't have an idea of how it is called in English or if it even exists (tastes great btw). Speaking of which, my favorite is plantain (banana-like fruit) ceviche which of course does not include seafood, but tastes a bit similar. Also recommended if anyone decides to come to Costa Rica!

By: Deas

Deas — Fri, 20 Feb 2009 00:57:26 +0000

First off – great entry! Thanks for contributing.

Now, I’d like to say that I think that ceviche is more of a cousin than a brother to sashimi. Why? Well, ceviche is technically cooked, in my opinion. Not with heat – but with acid! That is to say, it’s chemically cooked, not physically cooked. The acid in the citrus juice denatures the proteins in the seafood, which is exactly what heat does…so it’s cooked, in a manner of speaking. :-) At least, that’s how I understand it.

Have you ever had lime-based ceviche? I think I prefer it to lemon. It depends on the kind of fish, though, I guess. But it’s good stuff.