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?
under a coconut tree!
Last edited by Nassau Gamecock; 03-04-2014 at 12:31 PM.