06-11-2006, 05:52 AM
Mella,
Ceviche is popular in Spain as well as in Mexico, and probably in some other one-time Spanish colonies as well. The raw fish is marinated in citrus, usually lime, and the citric acid "cooks" the fish in some way without actually using heat or fire. It is very good. Most Spanish restaurants in the U.S., and some of the more upscale Mexican restaurants, include it in their appetizer menu. I've had it in Philadelphia several times.
Is poke also marinated in citrus, or is the raw fish just chopped and served?
Howard
Ceviche is popular in Spain as well as in Mexico, and probably in some other one-time Spanish colonies as well. The raw fish is marinated in citrus, usually lime, and the citric acid "cooks" the fish in some way without actually using heat or fire. It is very good. Most Spanish restaurants in the U.S., and some of the more upscale Mexican restaurants, include it in their appetizer menu. I've had it in Philadelphia several times.
Is poke also marinated in citrus, or is the raw fish just chopped and served?
Howard