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Let's Make Cebiche


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#41 SumOfMyBits

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Posted 17 February 2012 - 12:03 AM

Salmon is what I prefer when ordering Sashimi. And Salmon roe sushi is another one. [I ain't afriad of fish!] Can't get enough of that stuff when the Saki is flowing.

I've got a Peruvian joint you need to visit El Jefe. Nothing flashy... it's in a strip mall, but they have some great ceviche.

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#42 The Hot Pepper

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Posted 17 February 2012 - 12:04 AM

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#43 SumOfMyBits

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Posted 17 February 2012 - 12:08 AM

Por supuesto, I could point you to some families that make it even better, and are a trip to visit.

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#44 geeme

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Posted 17 February 2012 - 08:04 AM

That's funny, Sum.... you'll do salmon sashimi and sushi, but are skeptical about doing it in ceviche??? All I can say is GO FER IT - it's GOOD.

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#45 texas blues

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Posted 17 February 2012 - 09:16 AM

Salmon ceviche is good but when using the wild varieties i.e. wild pacific caught, the flavor can be a bit strong for some and most pronounced in the fattier species such as chinook and coho. In Alaska, halibut and rockfish make excellent ceviche. For the grill, there are few fish that rival the rich buttery flavor of grilled sablefish aka black cod. And one of my favorites PWS (Prince William Sound) prawns, BOOM! Just dang good fried, grilled, and yep you betcha', ceviche. Don't even get me started on my love for red king crab. Eat that and after you'll think most other crab is just garbage.

#46 SumOfMyBits

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Posted 17 February 2012 - 12:10 PM

That's funny, Sum.... you'll do salmon sashimi and sushi, but are skeptical about doing it in ceviche??? All I can say is GO FER IT - it's GOOD.


Salmon has a specific flavor. All the ingredients in ceviche, obviously, create a different flavor. I'm just not able to marry the two together for some reason. It might be delicious... All my experience with salmon has been done in a different way, usually involving smoke or just straight raw with wasabe and soy sauce. Salmon and onions just doesn't seem to work for me... or a heavy citrus flavor. I don't squeaze lemon on Salmon. Call me weird... I'll try a ceviche with salmon one day no doubt. My interest has peaked.

Edited by SumOfMyBits, 17 February 2012 - 12:12 PM.

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#47 geeme

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Posted 17 February 2012 - 12:43 PM

I generally don't do salmon unless it is either smoked or raw (as in sashimi or sushi), but sometimes just a nice sear on the outside or in ceviche is yummy. It's amazing how something so good can be so bleh-like when fully cooked through. Just don't overdo it when using it in ceviche.

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#48 texas blues

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Posted 17 February 2012 - 12:44 PM

Sum, 10,000 Alaskan brown bears can't be wrong when it comes to salmon. Just ask Bear. SoFlo might not be a top destination for getting your grub on when it comes to that fish as so much of the local SoFlo fish is more fresh and really, why eat salmon when y'all have all that beautiful mahi mahi, grouper, yellowtail etc. available fresh all year long. I will say that to me, one of my absolute favs is sauteed salmon with a lemon white wine butter sauce and overall I think lemon gives it a great zing without overpowering the fish. As far as onions, by themselves with salmon no, but carmelized onions with sauteed salmon and a Vietnamese garlic and black bean sauce will make you wetter than a shampooed water buffalo!

I freely admit to being more than a little biased when it comes to salmon. I made up a big batch of salmon cakes and have been eating them on tacos for the last 4 days. Some folks are addicted to chocolate or bacon, me, seafood and especially salmon. I never grow weary of eating it.

#49 scratchzilla

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Posted 05 March 2012 - 05:01 PM

I like to use tilapia for my ceviche. I could imagine flounder would be pretty tasty too.

Has anyone tried this with mussels?
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#50 texas blues

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Posted 16 March 2012 - 09:52 AM

I like to use tilapia for my ceviche. I could imagine flounder would be pretty tasty too.

Has anyone tried this with mussels?


Years ago on a fishing trip out of Cancun, there was a joint in town that did a ceviche with oysters and shrimp. They added in a bunch of tomato juice and it came out half and half oyster cocktail and shrimp ceviche. Killer stuff!

#51 SumOfMyBits

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Posted 16 March 2012 - 09:55 AM

Years ago on a fishing trip out of Cancun, there was a joint in town that did a ceviche with oysters and shrimp. They added in a bunch of tomato juice and it came out half and half oyster cocktail and shrimp ceviche. Killer stuff!


I'm thinking I could go for something like that. I am a fan of oyster shooters and ceviche.

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#52 frydad4

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Posted 16 March 2012 - 05:49 PM

Oyster shooters are for tourists.

A good ceviche, though, is money in the bank.

The half-shell is the way to go. Shot of horseradish and some hot sauce.

But I won't eat that crap. Too slimy for me.
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#53 texas blues

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Posted 16 March 2012 - 06:03 PM

You live in SoFlo and don't like oysters? What about conch?

#54 muskymojo

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Posted 17 March 2012 - 04:11 AM

Love me some conch ceviche. The best was fresh on the beach in the Bahamas.
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#55 SumOfMyBits

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Posted 17 March 2012 - 04:55 PM

Conch ceviche is great. FD's got a recipe for what he calls "conch salad". Made just like ceviche, but stepped up a notch.

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#56 JayT

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Posted 17 March 2012 - 05:13 PM

I like to be liking conch, ceviche or fritters, its good.
 

That's it, say goodbye to your precious bunnies....

 

#57 texas blues

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Posted 17 March 2012 - 05:16 PM

They ain't got no conch in PA!!

#58 JayT

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Posted 17 March 2012 - 05:25 PM

Nope, but I been to da Keys you know?
 

That's it, say goodbye to your precious bunnies....

 

#59 texas blues

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Posted 17 March 2012 - 05:37 PM

I knew that. I think. Wish I was going to the keys next month. Poon's start showing up in mid April.

#60 SumOfMyBits

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Posted 22 March 2012 - 05:06 PM

Bridge fishing season in the keys right now. Gotta get down there and hook a black grouper... then get my Ceviche on.

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