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Started By
Message
Pork ceviche
Posted on 7/22/12 at 5:56 pm
Posted on 7/22/12 at 5:56 pm
I'm a huge ceviche fan, but, living in Houston, it is often hard to get fresh fish.
I was bored today, so I decided to put a twist on the traditional ceviche (I've done it with chicken before and will post if anyone is interested).
Went to HEB, some roma tomatoes, a couple japs, poblano, serrano (I like spicy), two ears of corn (yes), red onion, and a pork tenderloin that was on sale for 89 cents/lb. I think it was about to go bad, but that didn't matter since I was going to use it immediately.
Also a whole bunch of limes and lemons.
Dice everything up (except the lemons/limes and the corn, obviously). You can keep the pork a little bigger, but you don't want big hunks of it.
Put everything in a bowl and squeeze 3/4 cups lime and 3/4 cups lemon juice over it. Put in fridge.
Meanwhile, de-husk your ears of corn and get a pot of water boiling. Once it's at a full boil, cook your ears of corn until fully done. Save the water.
Let the ears of corn cool while you heat up about 3 or 4 tablespoons of butter in a small pan. Once it melts, add about 2 tsp of the corn water and the juice of one large lime. Whisk over low heat until the butter is nice and thick. You can taste it; it's delicious.
Cut the kernels off the ears of corn and add to a bowl. Stir in your emulsified lime/corn butter.
After about an hour, take out your ceviche and add the corn. Toss and serve with good tortilla chips.
Perfect for a day like today
Posted on 7/22/12 at 6:00 pm to CrocsWithSocks
Chicken/pork ceviche scares me!
Posted on 7/22/12 at 6:03 pm to CrocsWithSocks
Sounds good.
Pork ceviche is not dangerous at all. Pork goes through a freezing process to kill microbes and other nasties. Now if the pork is not used in the appropriate amount of time. you will be shitting mud water. The Acid should help with any cross contamination.
Pork ceviche is not dangerous at all. Pork goes through a freezing process to kill microbes and other nasties. Now if the pork is not used in the appropriate amount of time. you will be shitting mud water. The Acid should help with any cross contamination.
This post was edited on 7/22/12 at 8:22 pm
Posted on 7/22/12 at 6:04 pm to Ortho Reb
Same here....chicken ceviche? That's a death wish
Posted on 7/22/12 at 6:05 pm to 10888bge
quote:
Pork ceviche is not dangerous at all.
What about chicken? I would definitely try them.
Posted on 7/22/12 at 8:17 pm to CrocsWithSocks
Damn Crocs. You gonna die.
Posted on 7/22/12 at 8:24 pm to Ortho Reb
Chicken hell no. Whaaaaaaayyyyyy to many factors to account for. And handled way to much.
Posted on 7/22/12 at 8:46 pm to CrocsWithSocks
quote:being one of the largest coties in the nation and with its close proximity to the gulf, i find this hard to believe.
living in Houston, it is often hard to get fresh fish.
Posted on 7/22/12 at 8:48 pm to tetu
I did toO until I moved here
There are no legit fish mongers in this entire city. FACT
There are no legit fish mongers in this entire city. FACT
This post was edited on 7/22/12 at 8:49 pm
Posted on 7/22/12 at 8:48 pm to CrocsWithSocks
Only half way through the year and yet you have an absolute lock on the dumbest post of the year.
Posted on 7/22/12 at 9:36 pm to OTIS2
quote:
Only half way through the year and yet you have an absolute lock on the dumbest post of the year.
Who knows, this could become bigger than microwaved steak.
Posted on 7/23/12 at 7:57 am to CrocsWithSocks
quote:
There are no legit fish mongers in this entire city. FACT
There used to be a place out near the east outer loop, IIRC, but you're right--there was not much there when I lived there.
Posted on 7/23/12 at 8:11 am to Ortho Reb
I have the same sentiment on this one, the "cooking" process I wouldn't think was up to salmonella or trichinosis.
Posted on 7/23/12 at 11:18 am to CITWTT
Trichinosis isn't really a concern. Freezing kills it. Ask the butcher or head of the meat dept. if the pork has gone through the freezing schedule.
LINK
The salmonella is a different story. Freezing doesn't kill salmonella completely. But if there is contamination in pork you will hear about it most likely beforehand.
Also acid does not kill or reduce the growth of salmonella. LINK
The Prob with raw meat and salmonella is that the bacteria can come from anywhere, and spreads pretty quick. Best bet, get a whole loin or t-loin that is frozen, thaw in refrigerator, cut the portion size, sear, slice then go about making the ceviche.
LINK
The salmonella is a different story. Freezing doesn't kill salmonella completely. But if there is contamination in pork you will hear about it most likely beforehand.
Also acid does not kill or reduce the growth of salmonella. LINK
The Prob with raw meat and salmonella is that the bacteria can come from anywhere, and spreads pretty quick. Best bet, get a whole loin or t-loin that is frozen, thaw in refrigerator, cut the portion size, sear, slice then go about making the ceviche.
Posted on 7/23/12 at 2:08 pm to 10888bge
Mmmmmmm, raw, previously frozen pork with lemon/lime juice. Sounds delicious!
Seriously, I'm not sure why anyone would eat this, or even think to eat this, unless you were in prison and/or were in danger of starving to death.
Seriously, I'm not sure why anyone would eat this, or even think to eat this, unless you were in prison and/or were in danger of starving to death.
Posted on 7/23/12 at 2:10 pm to CrocsWithSocks
quote:
pork ceviche
you're an idiot
Posted on 7/23/12 at 4:02 pm to Burt Reynolds
quote:
Posted byMessage
Burt Reynolds
^ what he said.
quote:
you're an idiot
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