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Mike5966 | Jun 16, 2011 12:57 PM

Had the scallop ceviche at Eastern Standard last week and it was alright. My Venezuelan buddy, his wife makes a killer ceviche at home but I can't just go invite myself over, and this warm weather has gotten me all bothered for it. I tried making it at home and it was alright, too, but I cheat and add too much salt or avocado or mango and all these bastardized ingredients to compensate for my lack of understanding of how to make just the pure acid-denatured fish stand on its own and taste good.

Who has good ceviche? Furthermore, what is authentic ceviche, and who has it? How does one determine if the ceviche is good? Is it supposed to be unadorned and relatively bland like sashimi? Is the texture supposed to be a little rubbery? I want to learn what ceviche is supposed to be and what it can be, and I want to do it in Boston. Preferably at a place with a nice bar.

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