Anyone have a good recipe for ceviche/seviche?

[Smoking Duck]

Been reading up on this method of "cooking."  I realize it's not actually cooking but wondered if anyone does this much at home and/or had any recipes to share? 

When I was in the military, they had a small festival on base and I actually had some beef that was prepared this way and it was awesome but can't find much on doing this with beef, only fish.  I'd be willing to try either quite frankly as I'm a big fan of lemon/lime.

Thanks!

SD

[Gizmo]

Done shrimp and wahoo but no beef.

You will want to look for Carpaccio recipes as that would be one of the rare beef styles.

Since you favor Giada, here is a recipe she has for Carpaccio

http://www.foodnetwork.com/recipes/giada-de-laurentiis/steak-carpaccio-recipe/index.html

This one is from Jamie Oliver.
http://www.jamieoliver.com/recipes/meat-recipes/beef-carpaccio-with-marinated-bean-salad

[Smoking Duck]

Thanks Giz!  The one Jamie does look really good.  I'm a big fan of beans like that and I might have to give that a try.  I do favor Giada but I think I like Jamie's just a bit better.  I've had carpaccio befor ebut never made it myself.  This beef (the kind I had in the military)was more the style like you would see beef in a Chinese restaurant (like a Beef and Broccoli dish).  Much thicker than carpaccio.  That was really one dish that I wish I'd have gotten the recipe and kept it.  Never, ever have seen it since.

How did the shrimp and wahoo ceviche turn out?  I may have to try it with salmon as that's about the only "fresh" fish I can get my hands on out here.

Marc

[FLBentRider]

I've had some B1tchin' ceviche down at this place in Miami, I'll see if I can dig up the recipe.

[Gizmo]

Here is a post with a picture.  The dish is in the middle of the 2nd picture. 

http://forum.bradleysmoker.com/index.php?topic=6580.msg66573#msg66573
It was great but maybe a little too much citrus.  The Wahoo is a firm fish so it stands up well to the ceviche.  Snapper and sea bass are great and firm as well.