Purelilac: 1. Go to sushi restaurant.2. Eat raw fish.
make me some tea: I've never made ceviche. I should make ceviche sometime.
PolloDiablo: 2.) Mix all of your diced ingredients in a large bowl, pour your chile/lime mixture over the top, season with salt, stir, allow to rest for an a while until the shrimp are cooked to your liking
vincent_blackshadow: make me some tea: I've never made ceviche. I should make ceviche sometime.it's easy & delicious, i could live on the stuff all summer ... i use white sea bass if i can find it, otherwise something with relatively firm meat so it doesn't fall apart. this is a small recipe, because i'm the only one in the house who eats it - so, adjust a bit depending on how much you wanna make:1 - 1 1/2 lbs of white sea bass2 large lemons2 or 3 large limes1 orange1 bunch cilantro1 bermuda onion ...cut the fish into cubes, around 3/4 inch square .. juice all of the citrus, then chop cilantro & onion .. put fish into a container w/a tight seal (tupperware is ok, but glass is better); add cilantro & onion, then pour citrus juice in and stir a bit so all of the fish is covered. seal it up and wait a day ...serve in a chilled beer mug w/chips & mmaybe guacomole, if you like also you'll need a good beer and perhapps a margarita ...[i159.photobucket.com image 300x298]
PolloDiablo: Serrano Chiles
DGS: Is there a particular reason for specifying bermuda onions?
DGS: Is that "for a while" like an hour? 15 minutes? I've seen some recipes that are damn near day-long waits while the acids work.
Adjective Bird Whiskey: I like spoons because they make certain foods easy to eat.
Contrabulous Flabtraption: This seems like a limited topic
jshine: How does one define "cooking", exactly? ...because "cooking without heat" seems to contradict itself.(from dictionary.com)cookverb (used with object)1. to prepare (food) by the use of heat, as by boiling, baking, or roasting.2. to subject (anything) to the application of heat.3. Slang. to ruin; spoil.4. Informal. to falsify, as accounts: to cook the expense figures.
Lt. Cheese Weasel: [thefoodalmanac.com image 400x300]Ceviche`? Meh...You can't beat a good 1 or 6 dozen snot rockets, with a cold "insert your snobby beer of choice here".
LeroyBourne: Lt. Cheese Weasel: [thefoodalmanac.com image 400x300]Ceviche`? Meh...You can't beat a good 1 or 6 dozen snot rockets, with a cold "insert your snobby beer of choice here".Do you chew those or let it slide down your throat? My friends think I'm weird cause I chew the fark out them.
some_beer_drinker: Adjective Bird Whiskey: I like spoons because they make certain foods easy to eat.i prefer the stabbing action that a fork brings. i can impale meat, or veggies, and comfortably bring them into my mouth area, without all that dropping food on the floor stuff that happens with a spoon. Also, if the guy next to me gets out of line, i can stab him in the eye. it's surprising how often that happens.
PolloDiablo: This is my wife's family recipe. Its extremely simple compared to a lot of the more gourmet recipes you find today, but it's authentic and extremely delicious. Sorry there are no portions, everything is just eyeballed.Raw shrimp, deveined and dicedDiced CucumberDiced OnionDiced JalapenoDiced TomatoChopped CilantroA shiat-ton of limesDried Chiles de Arbol1.) Puree the chiles with the lime juice in blender until you have a fairly smooth liquidy mixture.2.) Mix all of your diced ingredients in a large bowl, pour your chile/lime mixture over the top, season with salt, stir, allow to rest for an a while until the shrimp are cooked to your liking3.) Enjoy with tortilla chips or tostadas, pickled onions (lime juice, thin sliced red onion, thin sliced habanero), sliced avocado and a copious amount of beer
jshine: How does one define "cooking", exactly? ...because "cooking without heat" seems to contradict itself.
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