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	<title>Comments on: Ceviche de Pulpo</title>
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	<link>http://www.foodista.com/blog/2009/02/26/ceviche-de-pulpo/</link>
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		<title>By: Barnaby Dorfman</title>
		<link>http://www.foodista.com/blog/2009/02/26/ceviche-de-pulpo/comment-page-1/#comment-2569</link>
		<dc:creator>Barnaby Dorfman</dc:creator>
		<pubDate>Tue, 03 Mar 2009 23:43:10 +0000</pubDate>
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		<description>My sense is that &quot;Escovitch&quot; and &quot;Ceviche&quot; are both derivatives of &quot;Escabeche,&quot; which is popular in Spain and usually involves fish that has been marinated in vinegar...though it&#039;s usually cooked in advance and includes other vegetables. Where I think of Ceviche differing is in the substitution of lime juice for vinegar. I&#039;ve found &quot;Ceviche de Pulpo&quot; on menus in restaurants on both coasts of Mexico and the preparation has been basically the same as the recipe listed here. Once I got a mixed ceviche with some raw octopus in that was almost inedible...the lime juice seemed to do nothing to it. Even the Japanese cook most octopus before eating in sushi!</description>
		<content:encoded><![CDATA[<p>My sense is that &#8220;Escovitch&#8221; and &#8220;Ceviche&#8221; are both derivatives of &#8220;Escabeche,&#8221; which is popular in Spain and usually involves fish that has been marinated in vinegar&#8230;though it&#8217;s usually cooked in advance and includes other vegetables. Where I think of Ceviche differing is in the substitution of lime juice for vinegar. I&#8217;ve found &#8220;Ceviche de Pulpo&#8221; on menus in restaurants on both coasts of Mexico and the preparation has been basically the same as the recipe listed here. Once I got a mixed ceviche with some raw octopus in that was almost inedible&#8230;the lime juice seemed to do nothing to it. Even the Japanese cook most octopus before eating in sushi!</p>
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		<title>By: mkegirl</title>
		<link>http://www.foodista.com/blog/2009/02/26/ceviche-de-pulpo/comment-page-1/#comment-2564</link>
		<dc:creator>mkegirl</dc:creator>
		<pubDate>Mon, 02 Mar 2009 03:02:37 +0000</pubDate>
		<guid isPermaLink="false">http://blog.foodista.com/?p=1294#comment-2564</guid>
		<description>isn&#039;t this more of an escovitch than a ceviche since the octopus is cooked first?</description>
		<content:encoded><![CDATA[<p>isn&#8217;t this more of an escovitch than a ceviche since the octopus is cooked first?</p>
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		<title>By: Navita</title>
		<link>http://www.foodista.com/blog/2009/02/26/ceviche-de-pulpo/comment-page-1/#comment-2558</link>
		<dc:creator>Navita</dc:creator>
		<pubDate>Fri, 27 Feb 2009 15:44:19 +0000</pubDate>
		<guid isPermaLink="false">http://blog.foodista.com/?p=1294#comment-2558</guid>
		<description>avocados are my fav...moreso bcoz i love their color...lovely click :)</description>
		<content:encoded><![CDATA[<p>avocados are my fav&#8230;moreso bcoz i love their color&#8230;lovely click <img src='http://www.foodista.com/blog/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' /> </p>
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