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Started By
Message
Any Ceviche fans? What is your favorite version/recipe?
Posted on 4/12/16 at 9:17 am
Posted on 4/12/16 at 9:17 am
I usually do a shrimp version because it is easy/cheap to get very fresh shrimp where I live. No set recipe but I use a combination of fresh orange, lemon and lime juices. Usually some cucumber, avocado, onion, peppers,tomato, cilantro and tropical fruits.
Does anyone have a specific recipe that has really stood out?
Does anyone have a specific recipe that has really stood out?
14
Posted on 4/12/16 at 9:21 am to mouton
No recipe, but I used to love the ceviche at Rio Mar in New Orleans. The Panamanian was my favorite.
RIP Rio Mar, never forget.
RIP Rio Mar, never forget.
Posted on 4/12/16 at 9:33 am to mouton
Posted on 4/12/16 at 9:50 am to mouton
<---------- love cerviche
Posted on 4/12/16 at 9:51 am to ruzil
quote:
RIP Rio Mar, never forget
Ditto!
GOAT ceviche.
No recipe, but I always prefer clean flavors. I dislike ceviche that has some tomato sauce or anything else that muddies the taste.
Posted on 4/12/16 at 9:52 am to mouton
we do snapper, lemon/lime, avocado, onion, peppers,tomato, cilantro
love it
love it
Posted on 4/12/16 at 9:53 am to mouton
Not a huge fan of shrimp in mine, I prefer a white fish or tuna ceviche.
Posted on 4/12/16 at 10:09 am to mouton
I'm not to sure about eating uncooked shrimp. I'd give it a shot though.
Posted on 4/12/16 at 10:13 am to CHEDBALLZ
quote:
I'm not to sure about eating uncooked shrimp.
The acids from the citrus "cook" the shrimp but you could always do a quick blanch.
Posted on 4/12/16 at 10:15 am to Matisyeezy
quote:
Not a huge fan of shrimp in mine, I prefer a white fish or tuna ceviche.
This
Posted on 4/12/16 at 10:20 am to tigerfootball10
I am thinking of doing a grilled melon, mint, and honey ceviche this weekend. Grill watermelon, cantolope, and hondeydew just enough to get a little char and fold into ceviche mixture with fresh mint and honey. I think the honey would go well with the acids from the citrus.
Posted on 4/12/16 at 10:22 am to mouton
So refined, would make a superb beach snack
This post was edited on 4/12/16 at 10:23 am
Posted on 4/12/16 at 10:22 am to mouton
Well, let us know how that turns out. sounds interesting
Posted on 4/12/16 at 10:30 am to Motorboat
I am not sure if the honey with the melon would be overkill and add to much sweetness.
Posted on 4/12/16 at 10:32 am to Caplewood
quote:
would make a superb beach snack
That's the plan.
Posted on 4/12/16 at 10:42 am to mouton
I know the acids supposedly cook the shrimp but I have a hard time believing it. I will eat a ceviche with tuna but pretty much anything else is out, especially shrimp. I may try a few other really fresh fish. I can't wrap my head around the acid actually cooking the shrimp.
Posted on 4/12/16 at 10:49 am to BigB0882
quote:
I can't wrap my head around the acid actually cooking the shrimp.
I can but I just don't like shrimp in Ceviche
Posted on 4/12/16 at 10:54 am to mouton
Conch ceviche, fresh out of the water. Soaked the fritter in lime juice while we cut up the jalapenos, cilantro, onions and tomatoes. We also put in a dash of Maggi and a dash of Worcestershire and it came out awesome.
Posted on 4/12/16 at 10:57 am to HoustonGumbeauxGuy
quote:
Conch ceviche, fresh out of the water.
where are you getting fresh conch?
Posted on 4/12/16 at 10:57 am to mouton
No real recipe, but I have used Redfish, Drum, and Sheephead with good results.
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