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Nassau Gamecock 03-04-2014 11:15 AM

ceviche thoughts and contemplation
 
So yesterday I scored a half grouper about 2.5 ft long. One fillet was sold and half the head so for $40, I got the frame, 1/2 head and one side. Sandy and fought over the one cheek. Yes, fish is expensive here. Made fumet with the carcass, 3 dinner portions and about 1 cup of trimmings I'll make ceviche tonight as a starter tomorrow. Ceviche doesn't seem to be any different from Conch salad here or when I've had ceviche in Mexico- lime, hot sc or bird peppers, cilantro, tomato, grated onion.
Any other neat new thoughts?

tigertime86 03-04-2014 11:25 AM

Re: ceviche thoughts and contemplation
 
Quote:

Originally Posted by Nassau Gamecock (Post 4103969)
So yesterday I scored a half grouper about 2.5 ft long. One fillet was sold and half the head so for $40, I got the frame, 1/2 head and one side. Sandy and fought over the one cheek. Yes, fish is expensive here. Made fumet with the carcass, 3 dinner portions and about 1 cup of trimmings I'll make ceviche tonight as a starter tomorrow. Ceviche doesn't seem to be any different from Conch salad when I've had it in Mexico- lime, hot sc or bird peppers, cilantro, tomato, grated onion.
Any other neat new thoughts?


Never had ceviche, but I'm very jealous of your life right now

Nassau Gamecock 03-04-2014 12:32 PM

Re: ceviche thoughts and contemplation
 
Live long and prosper

uscfan1 03-04-2014 01:41 PM

Re: ceviche thoughts and contemplation
 
So weird. Guy I'm working with in ga has been talking about ceviche all day

YankeeGamecock 03-04-2014 01:48 PM

Re: ceviche thoughts and contemplation
 
I've used other citrus along with the traditional lime/lemon juice with some interesting results---blood oranges, oranges, grapefruit.

ShutTheSuccop 03-04-2014 02:07 PM

Re: ceviche thoughts and contemplation
 
I don't know what to say about how to make it, but I love ceviche! I am very jealous!

The Yancey 03-04-2014 02:37 PM

Re: ceviche thoughts and contemplation
 
Basically with ceviche you use acid to cook the fish instead of heat. We used to have it quite frequently in Jamaica. I like it now and again but prefer how I can cook it with heat. BTW, I'd fight for that cheek too. Best part of the fish!

Nassau Gamecock 03-10-2014 02:12 PM

Re: ceviche thoughts and contemplation
 
ended up simple - lime, orange, olive oil, tomato fine dice onion, S&P, very good; very simple


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