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-

43N79W wrote:

> 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-
>
>
A google search revealed hundreds of hits for Ceviche.

Here is one of them.

HTH,

Rich


http://www.angelfire.com/tx/CZAngels...heRecipes.html

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

43N79W wrote:

> 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-
>
>
A google search revealed hundreds of hits for Ceviche.

Here is one of them.

HTH,

Rich


http://www.angelfire.com/tx/CZAngels...heRecipes.html

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

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-
>
>

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-
> >
> >
>
>

Thomas wrote:
> 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-
>>
>>
>
>
>
It's more like se-vi-che. Not sa. And the accent is on the i.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

In article >, "43N79W"
> wrote:

>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?

Look up ceviche.
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

In article >, "43N79W"
> wrote:

>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?

Look up ceviche.
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

"Melba's Jammin'" > wrote in message
...
> In article >, "43N79W"
> > wrote:
>
> >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?
>
> Look up ceviche.
> --
> -Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare
tab.
>
Yep, sounds like Ceviche to me, too, but there are some variations in other
cuisines. Did it have lime?

Acids "coagulate" proteins, which is what heat does but heat also shrinks
them.

"Melba's Jammin'" > wrote in message
...
> In article >, "43N79W"
> > wrote:
>
> >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?
>
> Look up ceviche.
> --
> -Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare
tab.
>
Yep, sounds like Ceviche to me, too, but there are some variations in other
cuisines. Did it have lime?

Acids "coagulate" proteins, which is what heat does but heat also shrinks
them.

Shrimp Surprise
Seafood Surprize
Surprize From The Sea
Fish Surprize

Depending on where you live, you may have to change the spelling of
surprise!!!! As a student, one of masterpieces was tuna surprize.

Farmer John

Shrimp Surprise
Seafood Surprize
Surprize From The Sea
Fish Surprize

Depending on where you live, you may have to change the spelling of
surprise!!!! As a student, one of masterpieces was tuna surprize.

Farmer John