tag:blogger.com,1999:blog-5596893614402030511.post1106682013895419349..comments2019-02-13T08:53:30.072-08:00Comments on The Oyster and Wine: SiwichiMatthew:http://www.blogger.com/profile/17119780876358311777noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5596893614402030511.post-37861045977721862742011-04-08T18:39:14.551-07:002011-04-08T18:39:14.551-07:00The reason your ceviche was too bitter is the mari...The reason your ceviche was too bitter is the marinating time. NEVER LEAVE OVERNIGHT. If using limes it shouldn't take more than 30 minutes to marinade. Now if using key limes like in Peru then it would be less than that. Don't recommed using lemons. Better luck next time :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5596893614402030511.post-63184865050862710682010-02-20T07:14:58.284-08:002010-02-20T07:14:58.284-08:00I don't hae an idea of the sourche of for your...I don't hae an idea of the sourche of for your preparation of Seviche, but since you mention Quechua word, I most believe you refered to the Peruvian Seviche, then, I most share with you some indications about some indications about the national dish of the this country of mine.<br /><br />Basic Cebiche is priepared in base of five ingredents: Diced fish and/or see food, lime juce, "ají limo" pepper (a South American cousin of the "habanero" chilli), red onion and salt. For guarnition, there are several options: comomnly is used the boiled sweet potato and corn (the sweet flaver contrasts perfectly with the acidity of ceviche) also 'cancha' (salt roasted special corn) is used. some people adds a leif of lettuce. In the northern coast (Piura) of Peru is also used an African bean known as "zarandaja" and in the southern coast (Arequipa) is comonly prepared with cilantro.<br /><br />Come on men; this is the bestAnonymousnoreply@blogger.com