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sadistick

Ceviche/Saviche

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that last link definitely has me intrigued. Finding those aji limos around here would be next to impossible and right down the street from 'dont hold your breath,' so what would be a proper substitute?

I remember them being rather hot with a flavor somewhat like habaneros but with less heat. That's the most common supermarket pepper that I can think of that's something like an aji limo. I'd slice those fine and get rid of the seeds.

I haven't done any legwork to see if we can get aji limos here in the U.S. Perhaps online or at a latin market.

Edited to say: I haven't seen them in the Mexican markets here.


Edited by esvoboda (log)

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that last link definitely has me intrigued. Finding those aji limos around here would be next to impossible and right down the street from 'dont hold your breath,' so what would be a proper substitute?

I remember them being rather hot with a flavor somewhat like habaneros but with less heat. That's the most common supermarket pepper that I can think of that's something like an aji limo. I'd slice those fine and get rid of the seeds.

I haven't done any legwork to see if we can get aji limos here in the U.S. Perhaps online or at a latin market.

Edited to say: I haven't seen them in the Mexican markets here.

habaneros? yikes... weel probably be planning a vegetable garden in the coming months. how hot really are ajis? if theyre still pretty damn hot, ill find something more appropriate.

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habaneros? yikes... weel probably be planning a vegetable garden in the coming months. how hot really are ajis? if theyre still pretty damn hot, ill find something more appropriate.

I briefly flipped through Rick Bayless's new book this evening at the bookstore. I noticed he had a recipe for Peruvian ceviche. His advice is to use red jalapenos.

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