Thanks guys! All I needed was a name to go on.



-gk-

"Thomas" > wrote in message
...
> this is known in Mexican cooking as "cheviche" sa-vee-chay is the closest
> phonetically correrct pronunciation I could come up with. The acids from
> the citrus "cooks" the fish. I would encourage you to go to a site like
> www.epicurious.com and search for ceviche.
> there are many variations.
> Good luck
> "43N79W" > wrote in message
> ...
> > I've been charged with bringing a dish to the annual family Labor Day
> > blowout this year. Normaly I'm excluded because I'm 1) a guy, 2)
single
> > again, and 3) I don't have a kitchen to speak of.
> >
> > Anyway, last summer at a party someone had this seafood dish that was
> quite
> > tasty. Basically it consisted of shrimp and another white fish of some
> type
> > with onions and peppers and other veggies. The idea is that you
marinate
> > everything in the fridge all day and the acid from the marinade somehow
> > "cooks" the fish (the fish is actually put in the marinade raw). Kind
of
> > like cooking without heat. Has anybody heard of this? Does this dish
> have
> > a name? Are there variations? I like the idea since the ingredients
are
> > somewhat basic and it requires no actual cooking with heat, which is
good
> > since I don't have a working stove or oven. Plus it's kind of exotic
and
> > might ooo and ahhh the family. Hey family points are always good!
> >
> > Thanks.
> >
> > -gk-
> >
> >
> >
> > =================================================
> > The creative act is not the province of remote oracles or rarefied
> geniuses
> > but a transparent process that is open to everyone.
> > -Greg Kot in Wilco Learning How To Die-
> >
> >
>
>