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Started By
Message
Ceviche
Posted on 8/31/10 at 12:09 am
Posted on 8/31/10 at 12:09 am
Watching No Reservations... They're in Panama and it looks/sounds amazing.
Anywhere in BR that can pull it off well? Maybe has a few different types/styles?
I'll hang up and listen.
TIA
Anywhere in BR that can pull it off well? Maybe has a few different types/styles?
I'll hang up and listen.
TIA
5
Posted on 8/31/10 at 5:23 am to yankeeundercover
from what i have tried....best ceviche in br is made at my house, really....
-coyote blue is a mango ceviche (i dont care for it, as it has oranges)
-superior's is decent, but somewhat bland
-la carreta is similiar to coyote blue (oranges and pineapple, maybe)
-i have not tried any at the taqueria's if they make it......
not sure anyone else makes it. if you are ever in a town where Cantina Laredo is.....try it, its my favorite.
-coyote blue is a mango ceviche (i dont care for it, as it has oranges)
-superior's is decent, but somewhat bland
-la carreta is similiar to coyote blue (oranges and pineapple, maybe)
-i have not tried any at the taqueria's if they make it......
not sure anyone else makes it. if you are ever in a town where Cantina Laredo is.....try it, its my favorite.
Posted on 8/31/10 at 6:41 am to yankeeundercover
quote:
looks/sounds amazing
It is great.
quote:
Anywhere in BR that can pull it off well? Maybe has a few different types/styles?
No idea about BR, but Rio Mar in NO does it as well as I have ever had it anywhere. Yank, If you are ever down here it is a great restaurant.
Posted on 8/31/10 at 6:56 am to yankeeundercover
I worked at Acadian Seafood when I was at LSU. They made fantastic ceviche. It's long gone now though.
Posted on 8/31/10 at 7:17 am to coloradoBengal
When I worked at serrano's years ago, they had a ceviche they made with flounder. I used to get it all the time for lunch. Pretty dang tasty. Not sure what it's like now
Posted on 8/31/10 at 8:59 am to bossflossjr
quote:
from what i have tried....best ceviche in br is made at my house, really....
Boss, can you email or text me your recipe. I was seriously looking to make some a couple nights ago.
Posted on 8/31/10 at 11:06 am to DanglingFury
Cantina's is pretty awesome. I got it last time I was there. Just enough to satisfy you.
Posted on 8/31/10 at 2:15 pm to glassman
I second this. I had the Panamanian ceviche as part of the ceviche sampler at Rio Mar this past June and it was most excellent. Not too far of a drive from Baton Rouge, though.
Posted on 8/31/10 at 2:19 pm to webstew
was going to suggest Rio Mar.... its tasty, although while in Cozumel a couple of weeks ago I ate at a place called alberto's on the beach and it was freaking great, had conch, snapper and shrimp. really really tasty.
Posted on 8/31/10 at 2:22 pm to DanglingFury
quote:
Boss, can you email or text me your recipe. I was seriously looking to make some a couple nights ago
done
Posted on 8/31/10 at 2:23 pm to bossflossjr
quote:well, send it my way too..
done
remember my email?This post was edited on 8/31/10 at 2:24 pm
Posted on 8/31/10 at 2:28 pm to Ole Geauxt
quote:
remember my email?
done.
Posted on 8/31/10 at 2:32 pm to bossflossjr
ty
Posted on 8/31/10 at 3:49 pm to Ole Geauxt
The best ceviche is made at the rum house on magazine in new orleans
Posted on 8/31/10 at 4:38 pm to yankeeundercover
do your own. It is really easy.
Yankee... next time i do some ill remember to call you.
Yankee... next time i do some ill remember to call you.
This post was edited on 8/31/10 at 4:40 pm
Posted on 8/31/10 at 4:44 pm to bossflossjr
Hey boss, could you post it or send it to me as well. I have been tweaking a couple of recipes each time I make it, but more input would be good.
<<<< @live.com
<<<< @live.com
Posted on 8/31/10 at 4:54 pm to DEANintheYAY
quote:
send it to me as well
done
Posted on 8/31/10 at 5:16 pm to bossflossjr
quote:
done
THANKS! It is definitely different than mine. I generally make mine more like Peruvian or Mexican style. I love to put mango in it and allow the sweetness to play off the heat from the serranos...
Posted on 8/31/10 at 5:24 pm to DEANintheYAY
quote:
THANKS! It is definitely different than mine. I generally make mine more like Peruvian or Mexican style. I love to put mango in it and allow the sweetness to play off the heat from the serranos...
ima no mango-no sweet kinda guy.....u may not like that recipie if thats the case.....
go to coyote blue and try theirs.
Posted on 8/31/10 at 5:26 pm to bossflossjr
don't you think i ought to fry that fish a little bit first, and then pour the lime juice on him?
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