- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 4/12/16 at 11:23 am to commode
quote:
I'm not to sure about eating uncooked shrimp. I'd give it a shot though.
im pretty sure your supposed to lightly cook the shrimp first. i always have
Posted on 4/12/16 at 12:02 pm to gmrkr5
quote:
im pretty sure your supposed to lightly cook the shrimp first. i always have
You can but there is no need to.
Posted on 4/12/16 at 12:04 pm to mouton
Pelican House does the best ceviche in town.
Posted on 4/12/16 at 12:38 pm to HoustonGumbeauxGuy
You make a conch fritter ceviche?? 
Posted on 4/12/16 at 1:36 pm to Caplewood
I only use tuna, ling or wahoo. cover in fresh lime, lemon, orange juice and diced onions for 12 hours.
After 12 hours remove, drain and add a tablespoon each of fresh lime, lemon and orange juice, some diced onions, cilantro, tomatoes, Jalapeno and bell peppers mix and serve with crackers .
After 12 hours remove, drain and add a tablespoon each of fresh lime, lemon and orange juice, some diced onions, cilantro, tomatoes, Jalapeno and bell peppers mix and serve with crackers .
This post was edited on 4/12/16 at 1:40 pm
Posted on 4/12/16 at 1:37 pm to mouton
2# snapper, redfish, king or your fresh fish on hand.
1lb # 10-12Fresh shrimp blanched.
2 -medium sized just a little passed green mangos.
1 - Large julienned Bermuda or purple onion.
1 medium sized full glove of minced garlic.
1/2 cup fresh squeezed lime juice.
1/2 cup sour orange juice.
1 or 2 (depending on your palate) diced peppers. I use 2 Aji Limo or 1 habanero.
Kosher salt to taste.
Good size bunch of fresh cilantro.
Mix it up in a big glass or ceramic bowl. Throw it in the fridge and let chill while you mix the margaritas.
1lb # 10-12Fresh shrimp blanched.
2 -medium sized just a little passed green mangos.
1 - Large julienned Bermuda or purple onion.
1 medium sized full glove of minced garlic.
1/2 cup fresh squeezed lime juice.
1/2 cup sour orange juice.
1 or 2 (depending on your palate) diced peppers. I use 2 Aji Limo or 1 habanero.
Kosher salt to taste.
Good size bunch of fresh cilantro.
Mix it up in a big glass or ceramic bowl. Throw it in the fridge and let chill while you mix the margaritas.
Posted on 4/12/16 at 2:32 pm to commode
i like it all.
all i know is wife and i won a trip to a 5 star all inclusive resort on the beach in Playa last summer. i had the best ceviche ive ever eaten and ordered it like 6 times over the week! i was hooked. so fresh
all i know is wife and i won a trip to a 5 star all inclusive resort on the beach in Playa last summer. i had the best ceviche ive ever eaten and ordered it like 6 times over the week! i was hooked. so fresh
Posted on 4/12/16 at 3:16 pm to mouton
I've always loved tuna with lime, lemon, and blood orange. Cilantro and very thinly sliced jalapeno. Black Hawaiian Salt, Pepper, and pickled red onion.
Posted on 4/12/16 at 4:01 pm to ruzil
quote:
I used to love the ceviche at Rio Mar in New Orleans. The Panamanian was my favorite.
I got the ceviche sampler there once and loved all three of them. Which was the one that had the popcorn in it?
Posted on 4/13/16 at 9:40 pm to wickowick
Ambergris Caye, Belize
Posted on 4/13/16 at 9:45 pm to HoustonGumbeauxGuy
quote:
Ambergris Caye, Belize
Ah, I have lemon fish Ceviche not far from there in Xcalak, Mexico. It was pretty good.
Posted on 4/14/16 at 6:56 am to Caplewood
quote:
You make a conch fritter ceviche
HAHA....I was thinking the same thing. Sounds soggy.
Posted on 4/14/16 at 1:48 pm to wickowick
Fresh off the sandy bottoms of the reef....shite was so tasty. And not fritters....LOL...critter.
This post was edited on 4/14/16 at 1:50 pm
Posted on 4/14/16 at 2:05 pm to HoustonGumbeauxGuy
The lionfish ceviche is in the middle of the table.
Posted on 4/14/16 at 2:13 pm to mouton
As a Spaniard, yeah I love it - never made it though.
This post was edited on 4/14/16 at 2:14 pm
Posted on 4/14/16 at 2:22 pm to Old Money
This Recipe Works Very Well
I usually go half shrimp and half scallop. Or use some good white fleshed fish with the shrimp.
I usually go half shrimp and half scallop. Or use some good white fleshed fish with the shrimp.
Posted on 4/14/16 at 6:56 pm to wickowick
Nice!
Posted on 4/14/16 at 8:39 pm to mouton
I do shrimp, octopus, conch...not a big fan of fish, but snapper if I must.
Pretty much just seafood, lime juice, onions and habanero peppers. Oh and salt, no metal.
Pretty much just seafood, lime juice, onions and habanero peppers. Oh and salt, no metal.
Posted on 4/14/16 at 8:59 pm to mouton
fightin tigers makes a mean ceviche.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News