Have posh places discovered ceviche or is it just in Latino land
It seems to me the perfect food to be made oh-so-fashionable, so why have I never seen it it in expensive restaurants? Or am I missing something?
More info here:
http://tinyurl.com/29v2as
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Recently in Eating Out
Serious Eats City Guide: Philadelphia (Way Beyond the Cheesesteak)
America's Heroes, Grinders, Subs, and More
5,000 Talk Topics! It's a Milestone
What's Your Favorite Food on a Stick? It's Gotta Be Served at the Minnesota State Fair
Chicago's San Soo Gap San Might Be the Greatest Restaurant in the Entire World?
6 Comments:
In my experience, in NYC, it rather came and went--in terms of foodie fashion--a few years ago.
Best I ever had was in a coffee shop in Digby, Nova Scotia.
Barbara Hanson at 10:20AM on 06/16/07
My response is similar to BaHa's, but as I recall, ceviche was chic more than a few years ago. I recall a NYC caterer friend of my mom adding it to the menu during the mid- to late 1970s. That was the first time I'd heard of it.
baboo at 7:56PM on 06/16/07
You're quite right, Baboo; it's just that, at my age, the 1970s does seem like a few years ago!
Barbara Hanson at 12:06AM on 06/17/07
I don't know about East Coast restaurants, but in my West Coast culinary school, it's taught as old hat. The current trend for complicated preparation is probably working against it, since the only prep needed is a bit of cutting and some application of acid.
thepictsie at 7:26AM on 06/17/07
*actually looks at the link, and winces*
What the acid does, for the record, is "chemically cook" the fish by coagulating the proteins without the need for heat, the same way tartaric acid does for a meringue. It's also enough acid to kill off surface bacteria. It can be done to pretty much anything with a high enough protein content, and I've seen ceviche with various fish, shrimp, and squid. You should also be able to do it with crustaceans, although I'm not sure I'd want to. I'd recommend against ceviching fattier fish like salmon, though.
thepictsie at 7:31AM on 06/17/07
the pictsie: I find it sad that almost any traditional dish is considered "old hat." I understand that it's the way of the world, but I have no desire to see deconstructed, foamed, paperized, fennel-pollened ceviche!
Barbara Hanson at 10:29AM on 06/17/07