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Thursday 26 August 2004 1.46pm


Was just wondering whether anybody has eaten at Cubana on Lower Marsh?
I am looking for somewhere to eat before going to the National Theatre and there is an offer for Cubana on and I was wondering what it is like.


*the blonde who has always been called Dan*
Thursday 26 August 2004 1.52pm
Oi !

No signature stealing...or I'll have to revert to my former sign-off !

Thursday 26 August 2004 1.52pm
i went there once and it was great, although i must warn you that this related rather more to the cocktails than the food, I fancy.
Thursday 26 August 2004 1.59pm
It does really nice food.

The Cerviche is amazing (the cold fish cocktail thing).

I only went once but remember it was a great night out.
Thursday 26 August 2004 2.16pm

Do you get a little umbrella and a sparkler in the cold fish cocktail?
Sounds nice.
Thursday 26 August 2004 2.55pm
Sorry, I should explain.

Cerviche (pronounced sir-vee-shey) is a Latino food that is usually served as a starter. It's a mixture of raw fish, tomatoes, chilli, corriander etc. which is 'cooked' in lime juice. The lime juice acidity does actually cook the fish if you leave it soaked overnight.

It's a delicious dish, you get it in Cuba a lot.


Recipe Ingredients
3/4 lb Red snapper fillets; cut in pieces 1 x 1/2 inch

8oz small shrimp, peeled and de-veined

6oz scallops

6 limes

Ceviche Marinade
1/2 cup white onion, chopped fine

4 serrano peppers; chopped

2 lg.tomatoes; finely chopped

1/2 cup minced green olives-pimento type

1/4 cup parsley finely chopped

3 tbl. olive oil

1/2 cup cilantro finely chopped

2 tbl jalapeno pepper strips finely chopped

1 tbl Worcestershire sauce

1/2 cup white onion, chopped fine

2 tbl crushed dry oregano leaves

3/4 cup tomato juice

salt to taste

To prepare Red Snapper and Shrimp:

Place seafood in glass bowl and cover with juice. Marinate 6 hours or overnight. Drain and return seafood mixture to bowl.


Mix onion, tomatoes, olives, parsley, serrano peppers and cilantro. Stir in tomato juice, oil, jalapeno peppers with juice, Worcestershire, oregano and salt. Pour marinade sauce over fish, mix gently and marinate for 1 day in refrigerator. Serve in cups and garnish with chopped avocado and cilantro. This Ceviche recipe can be refrigerated for up to 5 days. Serves 6

Serve this authentic Mexican food dish with home made Flour Tortilla s

Thursday 26 August 2004 3.13pm
Daniel you fibber! You only act blonde occassionally!

Thursday 26 August 2004 8.52pm
I've eaten and drank there - food is great quality and not badly priced either. Drinks are good too, especially the sangria. It's the atmosphere of the place which makes it memorable though.
Friday 27 August 2004 10.29am
Thank you so much for that recipe JGarcia - I'd forgotten how good ceviche is. I must have some immediately!! Delicious....
Saturday 28 August 2004 4.15am
I've only had fresh salmon marinated in lime with melon balls (one of my favorite starters) I'll definitely try this!

Edited 1 times. Last edit at 28 August 2004 4.18am by Plum.

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