BOMB.
I remember when I was 5 years old, my friends dad made some and invited me. SO good.
I remember when I was 5 years old, my friends dad made some and invited me. SO good.
food Let's Make Ceviche!
- Thread starter SmokenFire
- Start date
yeah i work at small sushi bar owned by my wife's older sister's husband. Where do you work? Lawyers? Did someone get injured while drinking at you job?Jeff H said:
Ahhh, how nice it would be o work where jedi works. To do vodka shots at work.
We used to close the day with a bottle of beer on Friday, but that was 15 years ago.The lawyers put a stop to that.
Oh, and you killed it S-n-F. I've never had that before, but looks great.
We use tequila too to mix it with which i think is better.
Looks great. I love ceviche, I've done it weeks ago, no pics. coming days I make again
Did someone say ceviche?
That ceviche looks great! Shrimp, tomato, onion jalapeño, and cilantro?
No tomato but yes on everything else, fresh NC shrimp...best in the damn world!Thegreenchilemonster said:
That looks awesome Joyner !!
Beautiful dish Chris!
Nice nice nice! I like my onion to marinate in the lime/marinade the longest so they get pickled, then I throw in throw in the other ingreds.
thanks, yours is awesome as well!SmokenFire said:
I do that for lime and the hot pepper, crisp and pickled!The Hot Pepper said:
WERD
JoynersHotPeppers said:
What kind of liquid/pasteurization juice mixture do you aim for? ...
Lime only? ... other citrus? ... alcohol? ...
I am about to order some groceries (it's raining like a mofo) and I want to make sure I don't miss one of the liquid ingredients ...
Thanks!
https://www.youtube.com/watch?v=d66lHqvGRp8
I due a almost pure lime only base with just a squirt of fresh orange at the end after the lime has done its magic.grantmichaels said:
Here is an oldie similar to SF did...tomato in this one
I attended a ceviche class taught by Jose del Castillo last summer in D.C. He is the guy in this video above at minute 1:16. I make my ceviche exactly the way he taught in the class, and it comes out perfect every time. Aji Limo, limes, red onion, fish, and salt are the only ingredients you need to make amazing ceviche.
Previously I had expiremented making a bunch of different leche de tigres from recipes of other Peruvian chefs and Peruvian friends. Ever since taking that class last year, I cut out all of the extra stuff, and make it exactly like Jose del Castillo. I do throw in some culantro(recao) when I make it, but other than that, I follow his recipe to a T.
I make leche de tigre sometimes while making ceviche, but I spike it with pisco, and put it in a glass to drink as a spicy/sour cocktail. I don't mix it with my ceviche.
Previously I had expiremented making a bunch of different leche de tigres from recipes of other Peruvian chefs and Peruvian friends. Ever since taking that class last year, I cut out all of the extra stuff, and make it exactly like Jose del Castillo. I do throw in some culantro(recao) when I make it, but other than that, I follow his recipe to a T.
I make leche de tigre sometimes while making ceviche, but I spike it with pisco, and put it in a glass to drink as a spicy/sour cocktail. I don't mix it with my ceviche.
JoynersHotPeppers said:I due a almost pure lime only base with just a squirt of fresh orange at the end after the lime has done its magic.
Here is an oldie similar to SF did...tomato in this one
Yeah, I got a little tomato for mine too
I ordered a bunch of lime, a couple of lemons, a couple of navel oranges, some cilatro (fresh) and paste, purple onions, some bells, some poblanos, and I have the pepper pastes (as well as a pretty full cabinet of pepper powders) ...
Sounds good. You can add whatever you want, papaya or mango is good in small amounts. On that vid one guy adds apple. The mainstay is lime, fresh, and cold.
Best I ever had was in Panama, we pulled in fresh conch, picked key limes off the tree and used sea salt with some local onion. I ate until my face was numb. 