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12-21-2015, 07:49 PM | #1 |
Senior Member
Join Date: Sep 2013
Posts: 715
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Got Fresh Fish? Make Ceviche!!
and my old baja style ceviche recipe from FishermansBelly.com: http://bit.ly/1QKpUkm I did add fresh cut mangos. But I think the key is to use medium to large cut pieces of fish, plus make sure it's fresh!! Perfect for the Holidays. New FishermansBelly kitchen coming soon with lots of new recipes especially with lobsters... |
12-21-2015, 08:45 PM | #2 |
Senior Member
Join Date: Sep 2010
Location: South OC
Posts: 1,606
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That stove is substantial and not unexpected. Can't wait to see you get that kitchen up and running.
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12-21-2015, 09:23 PM | #3 |
Administrator
Join Date: Mar 2005
Location: 1-2 miles off the point
Posts: 6,948
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Man I love that! Dont forget to thank the fresh lime guy, Chris set me up too. No fresh fish, so I settled for shrimp ceviche.
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12-21-2015, 10:33 PM | #4 |
Senior Member
Join Date: Jan 2014
Location: Point Loma-Ocean Beach
Posts: 164
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If you guys are ever at Kobey's on sports arena .... the mexican dudes there got the produce on point! Lol
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12-22-2015, 06:00 AM | #5 |
Sea Hunter
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or...
The top of Texas st there's a seafood van excellent price and good always people waiting at lunch time
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Duke Mitchell |
12-22-2015, 10:32 AM | #6 |
Senior Member
Join Date: May 2007
Location: Chula Vista
Posts: 1,589
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I've found larger piece of fish take too long to cure completely in the citrus juice. They can come out too sour on the out side but still raw in the inside. I first saw ceviche made by a pangero in baja. He used 2 forks to shred the fish off the skin. It adds a bit of work cause you have cut the veggies smaller but it ready to eat sooner. And lime is superior to lemon. Mike
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