Ceviche Criollo

Hello folks!

I recently came across a Cooking Light recipe for Ceviche Criollo. The first step of the recipe is: Boil rocoto pepper 1 minute; drain. Repeat twice.

I have never heard of peppers being prepared like that. Is anyone familiar with this technique? What is purpose of boiling the peppers multiple times?

Mike-don't boil my pepper-Biondo

[JamesL]

Rocoto's can be very hot. It is to tame the heat. Twice boiling, and some cooks do it 3 times, takes the heat down to a manageable level. Especially in a ceviche. You get the flavor but not the heat.

[Worth1]

Originally Posted by JamesL

Rocoto's can be very hot. It is to tame the heat. Twice boiling, and some cooks do it 3 times, takes the heat down to a manageable level. Especially in a ceviche. You get the flavor but not the heat.

If you read the instructions again closely it says to boil the peppers 3 times.
Boil for one minute drain and repeat twice.

Everything sounds good but the fish.

Worth

[KarenO]

also simply to cook it I would say in order to scoop the "flesh" out without the skin.
Sounds tasty.
KarenO

[JamesL]

Originally Posted by Worth1

If you read the instructions again closely it says to boil the peppers 3 times.
Boil for one minute drain and repeat twice.

Everything sounds good but the fish.

Worth

Well look who read the directions?
No fish Worth? What up with that? Or was it just the sea bass?

[Worth1]

Originally Posted by JamesL

Well look who read the directions?
No fish Worth? What up with that? Or was it just the sea bass?

I dont know, I have had such bad luck with fish at work I'm scared to eat it anymore.
Everything they make that has fish in it smells and tastes like a rotten minnow bucket or the bottom of a muddy pond with a dead cow floating in it..

Worth

[JamesL]

Originally Posted by Worth1

I dont know, I have had such bad luck with fish at work I'm scared to eat it anymore.
Everything they make that has fish in it smells and tastes like a rotten minnow bucket or the bottom of a muddy pond with a dead cow floating in it..

Worth

There goes my appetite.....

[Worth1]

Originally Posted by JamesL

There goes my appetite.....

You outta try their version of gumbo with left over salmon and Chinese crayfish in the shells floating in it. in it.

Worth

[JamesL]

Ouch. That is wrong on so many levels......

[saltmarsh]

Originally Posted by Worth1

I dont know, I have had such bad luck with fish at work I'm scared to eat it anymore.
Everything they make that has fish in it smells and tastes like a rotten minnow bucket or the bottom of a muddy pond with a dead cow floating in it..

Worth

But it probably freezes well. Claud

Originally Posted by Worth1

Everything they make that has fish in it smells and tastes like a rotten minnow bucket or the bottom of a muddy pond with a dead cow floating in it..
Worth

Hey Worth...forget boiling the rocoto pepper, and then you won't even taste the fish!!!

Mike-

[efisakov]

I love sea bass. We catch our own. It does not have any smell. We prepare the fish the same day. We fry it, make sushi, soup, smoke ...
Porgi is great smoked. Black sea bass is best fried as whole (with small cuts across) rubbed in garlic, black pepper and salt. Ling's liver is a price possession. We fry it first. Summer flounder is cured (not too salty) and dried. You can see I like fish a lot. I do enjoy fishing as well. My tomatoes get some of it too, fish head...

[coronabarb]

I love seafood too. Since moving to So Oregon, we have been enjoying fresh off the boat tuna, salmon and crab. Hoping to get hubby interested in fishing for steelhead, and kokanee salmon that are in local lakes. Made a wonderful Alaskan salmon chowder for Christmas Eve...new tradition!

[JamesL]

Mmmmm! Great choices Ella and Barb. And great choice Mike with the original recipe. Add Fresh Striped Bass and local smoked bluefish to the list.
My appetite is back...