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Ceviche
Jul 1, 2018 13:58:17 GMT -6
Post by Simple Man on Jul 1, 2018 13:58:17 GMT -6
I just made my second batch ever. Man this is some good stuff! I don't know why I have never tried it until this year. I have been using a random recipe that I found on the Internet. Does anyone have a jam up ceviche recipe?
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Ceviche
Jul 1, 2018 18:07:56 GMT -6
Post by Juan on Jul 1, 2018 18:07:56 GMT -6
Does anyone have a jam up ceviche recipe? I might....... what the hell is ceviche? Is it french for cornbread?
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Ceviche
Jul 1, 2018 19:30:17 GMT -6
Post by Simple Man on Jul 1, 2018 19:30:17 GMT -6
Ceviche linkI've been using this recipe but cutting my stuff up smaller. Mine is almost like a salsa.
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jhub
Sailor
retired!! loving every min !
Posts: 9
Sea Pro model and year: 180CC 2003 90hp Johnson
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Post by jhub on Jul 2, 2018 8:14:53 GMT -6
looks delish' got to try this !! beerchug
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Warpig
Master Chief
Posts: 312
Location: Northeast Ohio
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Post by Warpig on Jul 2, 2018 11:05:55 GMT -6
I saw that on some cooking show, but always thought I'd be cashing in man points making something that sounded French...lol. But if it's forum endorsed, I'll have to give it a try. notworthy
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Post by Juan on Jul 2, 2018 12:59:22 GMT -6
I thought ceviche was the space between a pair of boobs.
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jhub
Sailor
retired!! loving every min !
Posts: 9
Sea Pro model and year: 180CC 2003 90hp Johnson
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Ceviche
Jul 2, 2018 15:07:53 GMT -6
Post by jhub on Jul 2, 2018 15:07:53 GMT -6
rofl beerchug
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mosquito13
Lieutenant
Posts: 788
Location: the other West Coast
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Post by mosquito13 on Jul 6, 2018 5:50:56 GMT -6
My go to. firm mild fish 1 Lb diced 3/4" or smaller . (shark, tuna, cod, hake, swordfish....) one med vadala onion diced 1/4" combine with fish and cover with lime juice . refrigerate for 4 hours min. to overnight. drain off lime juice drain a can of Rotel tomatoes ( you choose the heat comes in mild,med., and hot) add to fish/onion and mix Consume with cold beer and corn chips
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Post by Simple Man on Jul 7, 2018 7:36:12 GMT -6
Good tip, save some chopping. Gonna have to give that a try!
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Ceviche
Jul 10, 2018 18:05:55 GMT -6
Post by freezerfiller on Jul 10, 2018 18:05:55 GMT -6
I thought ceviche was the space between a pair of boobs. I think you have that confused with crevasse...
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Post by gnrphil on Jul 11, 2018 20:21:30 GMT -6
I thought ceviche was the space between a pair of boobs. I think you have that confused with crevasse... That depends on the size of the boobs
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Ceviche
Jul 16, 2018 21:55:59 GMT -6
Post by Simple Man on Jul 16, 2018 21:55:59 GMT -6
You bunch of rednecks. Try to bring a little culture and class into this forum....
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Ceviche
Jul 17, 2018 4:34:40 GMT -6
Post by Juan on Jul 17, 2018 4:34:40 GMT -6
You bunch of rednecks. Try to bring a little culture and class into this forum.... Not possible as long as you're here.
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Ceviche
Jul 17, 2018 7:21:51 GMT -6
Post by Simple Man on Jul 17, 2018 7:21:51 GMT -6
You bunch of rednecks. Try to bring a little culture and class into this forum.... Not possible as long as you're here. . Back at you!
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985crabs
Captain
2000 V1900 Bay Series, Yamaha 150 Carb. 2
Posts: 1,309
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Ceviche
Jul 17, 2018 9:39:50 GMT -6
Post by 985crabs on Jul 17, 2018 9:39:50 GMT -6
I think you have that confused with crevasse... That depends on the size of the boobs I'm fairly certain "crevasse" is French for the space between a pair of butt cheeks at the top.
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Ceviche
Jul 17, 2018 14:41:35 GMT -6
Post by gnrphil on Jul 17, 2018 14:41:35 GMT -6
That depends on the size of the boobs I'm fairly certain "crevasse" is French for the space between a pair of butt cheeks at the top. I'm fairly certain the French are a weird bunch, so you might be right.
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Post by Juan on Jul 17, 2018 14:47:27 GMT -6
Crabs should know. Ca·jun / Coon ass: ˈkājən/ Koon Azz noun 1. a member of any of the largely self-contained communities in the bayou areas of southern Louisiana formed by descendants of French Canadians, speaking an archaic form of French.
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Post by captduck on Jul 17, 2018 17:59:01 GMT -6
Nothing like Ceviche with saltine crackers and a cold beer! To me the hotter the ceviche the better!!
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Post by pbguy420 on Jul 23, 2018 23:40:29 GMT -6
Here’s what I like best. I hate being away from the east coast in ca but these northern Mexicans know how to do fish
50/50 of veggies to fish, figure that out as you go
As you clean fish, scrape the bones, cheeks and throw scraps in a bag to freeze for later
Chunked YT (1/2” is best imo) or mild non bloody fish, cut every last scrap of blood meat out if there is any.
Cover in enough lime juice to cover just the top of the fish salt that shit and refrigerate
Start chopping up the following
1 Serrano per 2 lbs of fish 1/2 habanero per 2lb 2 jalapeño per 2 lb 1 tbsp siracha per 2 lb 1 handful cilantro per lb
Even mix of cucumber, tomato, avocado and red onion to match the amount of fish you have cooking. (Sharp knife for the tomato, you want chunks not paste)
If you cut veggies as slow as me, your fish will have cooked for 30 min, pour off half the lime juice, mix the other stuff, let the remaining lime soak into the yummies and go to town.
Easiest and healthiest working mans lunch ever, pop it out of your cooler bag and shovel it in your face without chips (this is why I like the equal fish/veggies ratio.
I probably use two lbs of YT a week for this. In most people’s opinion the firmer the flesh the better, a California favorite is our sheepshead in ceviche- has a nice almost chewy shrimp like type of texture
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Ceviche
Jul 28, 2018 9:27:45 GMT -6
Post by Simple Man on Jul 28, 2018 9:27:45 GMT -6
Thanks for the recipe. Yours would be a little hotter than mine, I've just been using jalapeños. Also, I have been cooking longer (4hours) and draining lime juice completely after cooking. Mine has been veggie heavy too.
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