Comments on: The Joys of Summer - Ceviche, Sweet Potatoes, and Corn on the Cob http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/ Slow food, no drama. Antti & Anna, Finnish siblings blog about food. Wed, 16 Jul 2008 07:07:16 +0000 http://wordpress.org/?v=2.6 By: Petra http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-83753 Petra Fri, 25 Apr 2008 07:39:19 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-83753 Hey! What other fish species could you use for ceviche? And is the recommended marinating time different for different fishes? Hey!

What other fish species could you use for ceviche? And is the recommended marinating time different for different fishes?

]]> By: Pille http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-37900 Pille Fri, 12 Oct 2007 10:14:12 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-37900 Thanks for mentioning pangasius. I've bought 'pangas' from Stockmann couple of times, and have been wondering what's the English name is. No I know! Thanks for mentioning pangasius. I’ve bought ‘pangas’ from Stockmann couple of times, and have been wondering what’s the English name is. No I know!

]]> By: Antti http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-31059 Antti Tue, 28 Aug 2007 09:32:33 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-31059 Hi Penelope! Typically younger fish are tastier, but then again bigger fillets may be easier to prepare. Lately I've been cutting the fillets into nice bite size pieces instead of slicing them really thin. This way you can keep them much longer (12-24 hours) in the marinade without a fear of over cooking them. Personally I'm not worried about the baltic fish: health officials say that it's safe to eat it in moderation (i.e. 1-2 times a week). If you're really worried, buy e.g. Norwegian salmon that grows in the Atlantic. One fish I really like for ceviche, and which seems to be now on sale regularly, is pangasius. It comes from Vietnam where they grow it commercially. It has a really nice texture, is completely boneless, and tastes great. It sells for about €10/kg, which is a bargain compared to many local fish (go figure, it's cheaper to ship them from Vietnam than to fish them locally...) Since ceviche is not cooked, I would follow the same rules as when making rawpickled (salted, graavi) fish: use salt water fish as freshwater fish may have parasites which may not get killed because of the lack of heat. Hi Penelope! Typically younger fish are tastier, but then again bigger fillets may be easier to prepare. Lately I’ve been cutting the fillets into nice bite size pieces instead of slicing them really thin. This way you can keep them much longer (12-24 hours) in the marinade without a fear of over cooking them.

Personally I’m not worried about the baltic fish: health officials say that it’s safe to eat it in moderation (i.e. 1-2 times a week). If you’re really worried, buy e.g. Norwegian salmon that grows in the Atlantic.

One fish I really like for ceviche, and which seems to be now on sale regularly, is pangasius. It comes from Vietnam where they grow it commercially. It has a really nice texture, is completely boneless, and tastes great. It sells for about €10/kg, which is a bargain compared to many local fish (go figure, it’s cheaper to ship them from Vietnam than to fish them locally…)

Since ceviche is not cooked, I would follow the same rules as when making rawpickled (salted, graavi) fish: use salt water fish as freshwater fish may have parasites which may not get killed because of the lack of heat.

]]> By: penelope http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-30992 penelope Mon, 27 Aug 2007 19:42:48 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-30992 Does it make any difference if you take the fillet from a big or a smaller fish? I've heard some people say the smaller siika are better. Are there any "rules" for buying whitefish in Finland....? What should I be looking for? I'm a bit worried about buying Baltic Sea fish: I've read in the paper recently that the sea is really badly polluted.... Does it make any difference if you take the fillet from a big or a smaller fish? I’ve heard some people say the smaller siika are better.

Are there any “rules” for buying whitefish in Finland….? What should I be looking for? I’m a bit worried about buying Baltic Sea fish: I’ve read in the paper recently that the sea is really badly polluted….

]]> By: Antti http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-931 Antti Sat, 26 Aug 2006 19:29:42 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-931 Hi sis, I tried the citric acid "cooking" today when I impulse bought a whole whitefish (siika for Finnish speakers). I kept the fish in the marinade for three hours, and it was to die for. Yummylicious!!! Here is the recipe: Lemon marinated whitefish 300 g whitefish fillet Marinade: 3 lemons, juiced 1 tbsp apple vinegar 3 cloves of garlic, chopped 1 tbsp dried tarragon 3 tbsp granulated sugar 1 tsp salt 1/4 tsp ground black pepper Prepare the marinade first by combining the ingredients. Cut the fish fillet into thin slices. Pour some marinade in a shallow dish, lay the fish slices evenly, pour some marinade and prinkle with salt. Lay another layer of fish and repeate. Refrigerate for ~3 hours until the fish has turned opaque. Hi sis, I tried the citric acid “cooking” today when I impulse bought a whole whitefish (siika for Finnish speakers). I kept the fish in the marinade for three hours, and it was to die for. Yummylicious!!!

Here is the recipe:

Lemon marinated whitefish

300 g whitefish fillet

Marinade:
3 lemons, juiced
1 tbsp apple vinegar
3 cloves of garlic, chopped
1 tbsp dried tarragon
3 tbsp granulated sugar
1 tsp salt
1/4 tsp ground black pepper

Prepare the marinade first by combining the ingredients. Cut the fish fillet into thin slices. Pour some marinade in a shallow dish, lay the fish slices evenly, pour some marinade and prinkle with salt. Lay another layer of fish and repeate. Refrigerate for ~3 hours until the fish has turned opaque.

]]> By: Pille http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-872 Pille Wed, 09 Aug 2006 17:18:11 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-872 I'm looking forward to reading more about Peruvian food on your (and your pikkuveli's) blog! I know (close to) nothing about this cuisine, though hear good things from my Peruvian aquaintances. I’m looking forward to reading more about Peruvian food on your (and your pikkuveli’s) blog! I know (close to) nothing about this cuisine, though hear good things from my Peruvian aquaintances.

]]> By: julia http://www.taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-870 julia Wed, 09 Aug 2006 12:14:55 +0000 http://www.taikinapoika.com/2006/07/29/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/#comment-870 Hi Anna! O, how lucky to go to Barcelona! I went last year and had such a wonderful time! I especially loved all the architecture from Gaudi and the Barri Gòtic...! Your site looks great by the way... I’ve as well just started a foodblog - TastingLife. I really hope you'll check it out sometimes! Hi Anna!
O, how lucky to go to Barcelona! I went last year and had such a wonderful time! I especially loved all the architecture from Gaudi and the Barri Gòtic…!
Your site looks great by the way…
I’ve as well just started a foodblog - TastingLife.
I really hope you’ll check it out sometimes!

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