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Ceviche
Posted on 8/4/08 at 12:12 am
Posted on 8/4/08 at 12:12 am
Anyone have any good recipes? If at all possible I'd like one that doesn't involve a flaky white fish since I'm allergic to most of them.
Thanks
Thanks
Posted on 8/6/08 at 8:40 am to Powerman
There is a video of the recipe from Superior Grill on Channel 2 WBRZ website.
Posted on 8/6/08 at 8:52 am to Powerman
quote:
Anyone have any good recipes? If at all possible I'd like one that doesn't involve a flaky white fish since I'm allergic to most of them.
Thanks
is it too difficult to go to foodnetwork.com and find recipes?
Posted on 8/6/08 at 8:58 am to Powerman
I only know how to make it with orange roughy...are you allergic to that? Its a type of deep sea perch.
Posted on 8/6/08 at 9:06 am to LSUZombie
quote:
is it too difficult to go to foodnetwork.com and find recipes?
I don't trust their recipes
In fact most of them are terrible
With ethnic food like this you're better off asking the average Joe. Eventually you'll run into someone who knows a family recipe or something of the sort.
Learning how to cook authentic food isn't easily done by googling in my experience.
Posted on 8/6/08 at 9:33 am to Powerman
I assume you already enjoy eating ceviche and have a general idea of what it is supposed to taste like. I think scallops would be a great substitute for fish in this case. Play around with it, Lemon/Lime/Orange juices, salt, pepper, fresh hot peppers, red onion, garlic, cilantro or parsley, cooked shrimp, crab meat, octopus, squid...
We also eat something called campechana, which is more Mexican than ceviche is. It's a tomato based, seafood cocktail. All the seafood is cooked before hand, usually shrimp and lump crab meat. Chopped, seeded tomatoes, diced onion, tomato juice(V8 or Clamato), lime, salt, pepper, cilantro, diced jalapenos, and diced avocado. Usually want the mixture about the consistency of ceviche.
We also eat something called campechana, which is more Mexican than ceviche is. It's a tomato based, seafood cocktail. All the seafood is cooked before hand, usually shrimp and lump crab meat. Chopped, seeded tomatoes, diced onion, tomato juice(V8 or Clamato), lime, salt, pepper, cilantro, diced jalapenos, and diced avocado. Usually want the mixture about the consistency of ceviche.
Posted on 8/6/08 at 11:38 am to Powerman
quote:
I'd like one that doesn't involve a flaky white fish since I'm allergic to most of them.
I wonder how salmon would taste. Might be a waste of money to use expensive salmon but it could also be kick-arse.
Posted on 8/6/08 at 1:22 pm to Dallas Tiger
Florida Corvina Ceviche and Atlantic Oysters with Watermelon Mignonette
Marinade fish in lemon and lime juices. Using a small skillet, cook fish until just done. Strain and chill. Set aside. In a medium-size bowl, combine onion, bell peppers, tomatoes, jalapenos, cilantro and olive oil. Season with paprika, salt, pepper and tabasco. In another bowl, combine ingredients for watermelon mignonette.
1 lb Corvina or other white seabass, small dice
6 lemons, juiced
3 limes, juiced
1/2 red onion, diced
1 red bell pepper, diced
3 Roma tomatoes, diced
3 jalapeno peppers, seeded, diced
1/2 cilantro, chopped
1/2 cup, extra virgin olive oil
1t paprika
Salt and pepper, to taste
Tabasco, to taste
Watermelon Mignonette:
1 shallot, finely diced
1/2 cup watermelon, seeded, finely diced
1t raspberry vinaigrette
Cracked black pepper to taste
Cilantro to taste
Shiso to taste
****Top fresh shucked oysters with watermelon mignonette. Place ceviche and onion-bell pepper mixture onto platter with tortilla chips and the oysters.
Marinade fish in lemon and lime juices. Using a small skillet, cook fish until just done. Strain and chill. Set aside. In a medium-size bowl, combine onion, bell peppers, tomatoes, jalapenos, cilantro and olive oil. Season with paprika, salt, pepper and tabasco. In another bowl, combine ingredients for watermelon mignonette.
1 lb Corvina or other white seabass, small dice
6 lemons, juiced
3 limes, juiced
1/2 red onion, diced
1 red bell pepper, diced
3 Roma tomatoes, diced
3 jalapeno peppers, seeded, diced
1/2 cilantro, chopped
1/2 cup, extra virgin olive oil
1t paprika
Salt and pepper, to taste
Tabasco, to taste
Watermelon Mignonette:
1 shallot, finely diced
1/2 cup watermelon, seeded, finely diced
1t raspberry vinaigrette
Cracked black pepper to taste
Cilantro to taste
Shiso to taste
****Top fresh shucked oysters with watermelon mignonette. Place ceviche and onion-bell pepper mixture onto platter with tortilla chips and the oysters.
This post was edited on 8/6/08 at 1:27 pm
Posted on 8/6/08 at 10:38 pm to Dallas Tiger
quote:
I wonder how salmon would taste. Might be a waste of money to use expensive salmon but it could also be kick-arse.
rick bayless has a salmon ceviche with orange, capers, and roasted green chile in the mexico one plate at a time cookbook. i've never made it though.
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