Making ceviche.... in food processor?

[Alps79]

I went to the river with a friend a couple of weeks ago and she brought the yummiest ceviche, made with imitation crab. (Which I had never had in ceviche before.) it was delicious and she shared her recipe with me. We are going to the beach and I want to make it. Unfortunately she’s out of the country and I cannot contact her. So y’all get my questions instead
Her ceviche was very finely chopped. She said she did it in the food processor. I’m just so scared it’s going to turn to mush and I basically have one shot. I’m providing this to 7 friends for lunch so I can’t screw it up
Ingredients are the imitation crab, tomatoes (hearts removed) cucumbers (seeds removed so not watery,) red onion, and then some different seasonings I’ll stir in.
Can I put crab, onion, tomato, and cucumber in my food processor, maybe roughly chopped? Her ceviche was this small, perfectly diced consistency that we spooned onto tostadas..
I’m thinking just a pulse or two in my food processor? Or should I just dice it finely myself? (I’m not great at dicing:/ )
Thoughts from seasoned cooks?

[Alps79]

Jul 22, 2018 8:07:00 GMT -5 liteningme said:

How on earth would this be ceviche?

Not helpful. I guess it’s a spin on ceviche. Obviously.

[winecat]

I'd put each ingredient in the food processor separately since each will chop up differently in the food processor.

[Alps79]

Jul 22, 2018 8:25:20 GMT -5 winecat said:

I'd put each ingredient in the food processor separately since each will chop up differently in the food processor.

Totally helpful, thanks! I’ve never really used my processor for chopping or dicing. Just for pesto, spreads etc.

[winecat]

Alps79- You're welcome. The tomato and crab are so much softer than the onion and cucumber, so that's what got me thinking of separating the ingredients.

[winecat]

Alps79- I found a recipe that suggested partially freezing the fish before which seems like a good idea. www.rickbayless.com/recipe/simple-minced-ceviche-for-tostadas/

[HRH Queen Dick I, Orphan]

Jul 22, 2018 8:11:39 GMT -5 Alps79 said:

Jul 22, 2018 8:07:00 GMT -5 liteningme said:

How on earth would this be ceviche?

Not helpful. I guess it’s a spin on ceviche. Obviously.

Quite helpful, as ceviche in a food processor is an abomination.

[gummybear]

No lime or lemon? It’s sounds almost more like a gazpacho. I’d prob do the veggies separately as someone suggested and fork shred the crab meat.

[Jalapeñomel]

Jul 22, 2018 9:14:46 GMT -5 HRH Queen Dick I, Orphan said:

Jul 22, 2018 8:11:39 GMT -5 Alps79 said:

Not helpful. I guess it’s a spin on ceviche. Obviously.

Quite helpful, as ceviche in a food processor is an abomination.

Yes this is not ceviche. This is a soup or something.

Here is a recipe:

Chop up fish
Add lemon or lime
Pinch of salt
Aji peppers
Red onions

[Alps79]

Jul 22, 2018 9:24:23 GMT -5 Jalapeñomel said:

Jul 22, 2018 9:14:46 GMT -5 HRH Queen Dick I, Orphan said:

Quite helpful, as ceviche in a food processor is an abomination.

Yes this is not ceviche. This is a soup or something.

Here is a recipe:

Chop up fish
Add lemon or lime
Pinch of salt
Aji peppers
Red onions

I didn't list the recipe or all ingredients as that wasn't what I was asking about. I was asking about how to get the tomatoes, cucumbers etc chopped finely. There was also a language barrier as my friend is Mexican and if she and her family make this for their big gatherings and want to call it ceviche I am certainly not going to say anything to the contrary. 

There is also serrano peppers, lime juice, cilantro, S&P... and she has 1 "secret" ingredient that would make you all lose your shit. 

All that said, it was delicious and I hope when I make it, it's as good as hers was. It will be awesome with our toes in the sand. 

[winecat]

Jul 22, 2018 9:47:54 GMT -5 Alps79 said:

Jul 22, 2018 9:24:23 GMT -5 Jalapeñomel said:

Yes this is not ceviche. This is a soup or something.

Here is a recipe:

Chop up fish
Add lemon or lime
Pinch of salt
Aji peppers
Red onions

I didn't list the recipe or all ingredients as that wasn't what I was asking about. I was asking about how to get the tomatoes, cucumbers etc chopped finely. There was also a language barrier as my friend is Mexican and if she and her family make this for their big gatherings and want to call it ceviche I am certainly not going to say anything to the contrary. 

There is also serrano peppers, lime juice, cilantro, S&P... and she has 1 "secret" ingredient that would make you all lose your shit. 

All that said, it was delicious and I hope when I make it, it's as good as hers was. It will be awesome with our toes in the sand. 

Coconut oil?  I'm trying to think which ingredient would make ML lose its shit.  

[HRH Queen Dick I, Orphan]

She probably called it ceviche because you're a gringa. If only we had some Latinx posters left to ask.

[Alps79]

Not coconut oil.... it's something acidic and also a little sweet.

We topped the ceviche with this. $0.99 at HEB. ETA- this is not her "secret" ingredient lol. Just what she tops the ceviche. I'd never had it and it has great flavor. 

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[gummybear]

NOW YOU NEED TO SHARE THE SECRET INGREDIENT

I vote ketchup based on your clues

[HRH Queen Dick I, Orphan]

Hot sauce is your idea of radical?

[goldengirlz]

If a friend has a special dish that she makes (which just so happens to be something unique to her culture), isn’t it a little weird to then serve her and six other friends a not-as-good version of that dish?

If I made rugelach and everyone raved about it, I’d be a little put out if a gentile friend was suddenly like, oooh, can I bring the rugelach next week? I have no idea how to do it like you, but don’t worry, I’ll ask on the Internet!

[iamgrace]

There’s a lot of weird defensiveness in this thread lol. It’s not ceviche, and it’s not soup (as someone mentioned) either, from reading what was written. I don’t think she intends to serve it to the person who originally made it unless I’m reading the OP wrong.

And LOL to the secret ingredient being hot sauce or whatever. My shit is officially lost.

[celeste]

Seriously - so much judgement! There are a lot of different versions of ceviche in Latin America. Costa Ricans put mayo and ketchup on theirs, for fuck’s sake. OP - it sounds like your friend’s recipe is in the style of Baja/Gulf of California ceviche, which is delicious. I’d do what winecat suggested. Chop everything separately and combine afterward. Good luck!

[Alps79]

iamgrace, sorry for the confusion. That's not the secret ingredient. That's just their fav sauce to top the "ceviche."
goldengirlz, you're being a little...... ? overthinking this maybe. She happily shared her recipe and I just needed confirmation on how to chop it up with my food processor. My friend is unavailable right now; she's out of the country with no cell service. Oh yea, no, she's not coming to the beach with us. If she was, I'd totally ask her to make it! I would never serve someone a recipe they shared with me.

[winecat]

Jul 22, 2018 10:43:31 GMT -5 goldengirlz said:

If a friend has a special dish that she makes (which just so happens to be something unique to her culture), isn’t it a little weird to then serve her and six other friends a not-as-good version of that dish?

If I made rugelach and everyone raved about it, I’d be a little put out if a gentile friend was suddenly like, oooh, can I bring the rugelach next week? I have no idea how to do it like you, but don’t worry, I’ll ask on the Internet!

The recipe owner is out of the country so I don't think OP is serving it to her and her friends. It sounds like the OP is making it for another group of friends.  

[goldengirlz]

Jul 22, 2018 11:19:40 GMT -5 winecat said:

Jul 22, 2018 10:43:31 GMT -5 goldengirlz said:

If a friend has a special dish that she makes (which just so happens to be something unique to her culture), isn’t it a little weird to then serve her and six other friends a not-as-good version of that dish?

If I made rugelach and everyone raved about it, I’d be a little put out if a gentile friend was suddenly like, oooh, can I bring the rugelach next week? I have no idea how to do it like you, but don’t worry, I’ll ask on the Internet!

The recipe owner is out of the country so I don't think OP is serving it to her and her friends. It sounds like the OP is making it for another group of friends.  

Ah, got it. Misunderstanding.

I’ll blame lack of oxygen in the mountains and being cranky from being cooped up with my in-laws for five days.

[winecat]

Alps79- Shit has already been lost. Can you tell us the secret ingredient?

[Alps79]

gummybear, you're right.

winecat, she says she squirts a decent amount of ketchup. Nothing is measured so I'm just going to wing it.

[pantsparty]

Ceviche discussion aside, I would probably not serve a meal to 6 friends with a recipe I had never made before.

[Jalapeñomel]

Jul 22, 2018 11:16:15 GMT -5 celeste said:

Seriously - so much judgement! There are a lot of different versions of ceviche in Latin America. Costa Ricans put mayo and ketchup on theirs, for fuck’s sake. OP - it sounds like your friend’s recipe is in the style of Baja/Gulf of California ceviche, which is delicious. I’d do what winecat suggested. Chop everything separately and combine afterward. Good luck!

Peruvian ceviche is the only way. None of that other :::waves hands:: is ceviche. Mayo in ceviche...next thing you’re going to say is ranch on French fries.

Edit: I just noticed the secret ingredient is ketchup. 🤣

[lilles]

I wish that the secret ingredient had been Spam

[aliciaflorrick]

Jul 22, 2018 12:56:12 GMT -5 Jalapeñomel said:

Jul 22, 2018 11:16:15 GMT -5 celeste said:

Seriously - so much judgement! There are a lot of different versions of ceviche in Latin America. Costa Ricans put mayo and ketchup on theirs, for fuck’s sake. OP - it sounds like your friend’s recipe is in the style of Baja/Gulf of California ceviche, which is delicious. I’d do what winecat suggested. Chop everything separately and combine afterward. Good luck!

Peruvian ceviche is the only way. None of that other :::waves hands:: is ceviche. Mayo in ceviche...next thing you’re going to say is ranch on French fries.

Edit: I just noticed the secret ingredient is ketchup. 🤣

Peruvian is my favorite. In Cartagena there was ketchup in my ceviche and quickly found out I am not a fan.

[underwaterrhymes]

Jul 22, 2018 11:16:15 GMT -5 celeste said:

Seriously - so much judgement! There are a lot of different versions of ceviche in Latin America. Costa Ricans put mayo and ketchup on theirs, for fuck’s sake. OP - it sounds like your friend’s recipe is in the style of Baja/Gulf of California ceviche, which is delicious. I’d do what winecat suggested. Chop everything separately and combine afterward. Good luck!

I’ve never had mayo or ketchup on any of the Costa Rican ceviche I’ve had. 🤮

I know you lived there, right? Maybe it’s regional? My SIL uses ginger ale in hers (and I think that’s pretty standard for Costa Rica), but that’s as wacky as she gets.

[mrs.jacinthe]

Jul 22, 2018 14:40:07 GMT -5 aliciaflorrick said:

Jul 22, 2018 12:56:12 GMT -5 Jalapeñomel said:

Peruvian ceviche is the only way. None of that other :::waves hands:: is ceviche. Mayo in ceviche...next thing you’re going to say is ranch on French fries.

Edit: I just noticed the secret ingredient is ketchup. 🤣

Peruvian is my favorite. In Cartagena there was ketchup in my ceviche and quickly found out I am not a fan.

If they put in enough spices and lime juice, I'm ok with ketchup ceviche.  If it still tastes like ketchup, it's just seafood with ketchup.  Which is a no for me.  

I prefer the "Texican" type of ceviche (with avocado, about a half pound of veggies, lime juice, and cumin) to just about any other, but I gotta admit, if there's ceviche, I'm gonna eat it.  Yummy.  LOL

[celeste]

Jul 22, 2018 14:48:53 GMT -5 underwaterrhymes said:

Jul 22, 2018 11:16:15 GMT -5 celeste said:

Seriously - so much judgement! There are a lot of different versions of ceviche in Latin America. Costa Ricans put mayo and ketchup on theirs, for fuck’s sake. OP - it sounds like your friend’s recipe is in the style of Baja/Gulf of California ceviche, which is delicious. I’d do what winecat suggested. Chop everything separately and combine afterward. Good luck!

I’ve never had mayo or ketchup on any of the Costa Rican ceviche I’ve had. 🤮

I know you lived there, right? Maybe it’s regional? My SIL uses ginger ale in hers (and I think that’s pretty standard for Costa Rica), but that’s as wacky as she gets.

Yeah, ginger ale too. Don’t know whether the mayo/ketchup thing is regional. Everywhere I’ve ever gone has either had squirt bottles or single use packets available. And saltines.