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(What's Cooking, America)   Fark Food Thread: Cooking without heat... it's time to bring out your ceviche recipes. What seafood do you use? Do you have twists to surprise your seafood lovers and give them something different?   (whatscookingamerica.net) divider line 77
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1166 clicks; posted to Main » on 03 Apr 2014 at 5:00 PM (16 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-04-03 03:01:10 PM
I like spoons because they make certain foods easy to eat.
 
2014-04-03 03:02:00 PM
1. Go to sushi restaurant.
2. Eat raw fish.
 
2014-04-03 03:04:45 PM

Purelilac: 1. Go to sushi restaurant.
2. Eat raw fish.


Well, I'm sold!!
 
2014-04-03 03:06:57 PM
I've never made ceviche. I should make ceviche sometime.
 
2014-04-03 03:08:06 PM
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 diced
Diced Cucumber
Diced Onion
Diced Jalapeno
Diced Tomato
Chopped Cilantro

A shiat-ton of limes
Dried Chiles de Arbol

1.) 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 liking

3.) 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
 
2014-04-03 03:11:17 PM
Ohhhh.  I know what I want for dinner now.  I love ceviche.
 
2014-04-03 03:22:11 PM
Another variation that my wife's family frequently makes is called Aguachiles, which uses fresh Serrano peppers for the chile/lime mixture, making it a bright green color (as opposed to the previous recipe, which is red) and considerably spicier.

Medium-Large Whole Shrimp, peeled and deveined, heads left on (you can remove the heads if you want to)
Red Onion, halved and sliced thin
Cucumber, peeled and sliced into thin rounds
Serrano Chiles
A Lot of Limes

1.) Puree the lime and serrano chiles until you have a smooth bright green mixture, salt to taste
2.) Arrange your shrimp all pretty like around a deep platter. Arrange your sliced onion and cucumbers the same. Pour your chili mixture over the top and allow it to rest until your shrimp are cooked.

It usually looks kind of like this...

i.imgur.com
 
DGS [TotalFark]
2014-04-03 03:23:36 PM

make me some tea: I've never made ceviche. I should make ceviche sometime.


I thought I'd seen you make some before. Huh. Well hopefully this will be a good source of info for us both.
 
DGS [TotalFark]
2014-04-03 03:24:58 PM

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


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.
 
2014-04-03 03:27:23 PM

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 bass
2  large lemons
2  or 3 large limes
1 orange
1 bunch cilantro
1 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
 
DGS [TotalFark]
2014-04-03 03:29:22 PM

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 bass
2  large lemons
2  or 3 large limes
1 orange
1 bunch cilantro
1 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]


This sounds excellent. Thanks, I really need to give it a shot. Is there a particular reason for specifying bermuda onions?
 
2014-04-03 03:29:38 PM

PolloDiablo: Serrano Chiles


f*ck me i forgot the chilis & a dash of sriracha ...... yes
 
2014-04-03 03:30:27 PM

DGS: Is there a particular reason for specifying bermuda onions?


nah, i just like em better - adds a bit of color, but any onion should do ...
 
2014-04-03 03:30:34 PM

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.


It really depends on how well you like your shrimp cooked. My wife and in-laws eat it pretty much like the ceviche in the picture, which is almost entirely raw; and from my experiences eating it at other family members and friend's homes, that seems to be pretty much the norm. So they might let it sit for about 30 minutes or so before eating, maybe an hour at the absolute most. If you were wanting to really cook the shrimp all the way through, I imagine you would have to let it sit for at least a few hours, maybe more.
 
2014-04-03 04:11:31 PM
This seems like a limited topic
 
2014-04-03 05:02:54 PM
Shot glass with sea urchin, some kind of fish sauce, salmon roe and topped with a raw quail egg yolk.
/heavenly
 
2014-04-03 05:03:08 PM
Just had oral surgery, so ceviche would probably kill me right now.
 
2014-04-03 05:03:26 PM

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.
 
2014-04-03 05:04:14 PM
media-cache-ak0.pinimg.com
 
2014-04-03 05:04:31 PM

Contrabulous Flabtraption: This seems like a limited topic


I like to take raw seafood and soak it in citrus juice and then eat it.
 
2014-04-03 05:05:10 PM
I have never even heard of this wondrous "ceviche" but now I must try it.
 
2014-04-03 05:15:18 PM
img.fark.netWe catches the nice fishes and we eats them.
 
2014-04-03 05:15:32 PM
How does one define "cooking", exactly?  ...because "cooking without heat" seems to contradict itself.

(from dictionary.com)

cook
verb (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.
 
2014-04-03 05:15:50 PM
My ex wife had an infection of her ceviche. Took a while for the medication to clear it up. Meant no sex for a while. Of course this is how I discovered that she was fooling around on me and went on to become an ex.
 
2014-04-03 05:17:24 PM
The best ceviche I ever had was from a beach vendor in a tiny town on the west coast of Mexico.  There's something about seafood that came from the ocean less than an hour ago and fresh-picked limes that is hard to reproduce, especially up here in the temperate rain forest where limes and cilantro and hot peppers aren't exactly u-pick commodities and where salmon is the most likely caught fish.

While I ate it I had to listen to my (now ex) wife going on and on about how I was going to die of tropical foodborne diseases.
 
2014-04-03 05:20:41 PM
where I come from, we have mastered the miracle of fire.
 
2014-04-03 05:23:08 PM

Contrabulous Flabtraption: This seems like a limited topic


Ceviche isn't the only heatless presentation--just a darn tasty one.  We can also bring up carpaccio, tartare, sashimi... :)

I've not been brave enough to try shellfish as a ceviche.  I'll usually go with some coarsely chopped whitefish with tomato, cucumber, some fresh herbs and lots of citrus.  Don't forget to add some of the zest to punch up the flavor.

As long as I'm eating something acidic, I might as well go for a Primal Margarita.  None of that blue crap, not a glorified slurpee, just a simple 3:1:1 of reposado tequila, orange liqueur and fresh lime juice with a pinch of salt.  Shake and pour over ice.  Nice and sour and a real kick in the teeth.
 
2014-04-03 05:28:07 PM
If you want something different, try doing a ceviche with a highly acidic white wine like sauvignon blanc...you get the wine taste along with the fish ;)
 
2014-04-03 05:28:31 PM

jshine: How does one define "cooking", exactly?  ...because "cooking without heat" seems to contradict itself.

(from dictionary.com)

cook
verb (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.


Heat would infer 'energy' or cooking with 'acid' like lemon/lime juice aka 'pickling'.  It's all about how you can denature the proteins.
 
2014-04-03 05:37:54 PM
PB&J sammich.
 
2014-04-03 05:40:08 PM
having spent a lovely week in costa rica last year, i just wanted to come in here and say how much i learned to love ceviche.
 
2014-04-03 05:41:19 PM
thefoodalmanac.com

Ceviche`?  Meh...

You can't beat a good 1 or 6 dozen snot rockets, with a cold "insert your snobby beer of choice here".
 
2014-04-03 05:47:37 PM

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.
 
2014-04-03 05:48:08 PM
popinsomniacs.files.wordpress.com
 
2014-04-03 05:59:04 PM

The stuff my wife and I make at home is extremely simple.



Diced fish. Choose whatever you like here -- we typically use tilapia or pampano.
Red onions, sliced thin.
Hot yellow pepper, a.k.a. "ají amarillo", sliced very thin.
Cilantro.
Lots of limes. Key limes will do great, but will result in more work.
Salt, black pepper, and ajinomoto to taste.

Mix the fish, onion, and yellow pepper together. Squeeze the limes over the mix and stir. Season with the salt, black pepper, and ajinomoto. Let it rest until the lime juice has cooked the fish. Serve on romaine lettuce leaves with slices of boiled potatoes, sweet potatoes, fried cassava, and/or toasted cancha corn.


www.gwiv.com
 
2014-04-03 06:01:40 PM

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.


i chew them, i think it lets me get more of the flavor
 
2014-04-03 06:03:06 PM

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.


www.foodiggity.com

I can never decide.
 
2014-04-03 06:16:16 PM

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.


I kinda mash them a bit against the palatte then down the hatch......
 
2014-04-03 06:19:59 PM

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.


I like to think I have a pretty well defined sense of culinary adventure.  There are very few foods I've encountered that I haven't thought "oh, cool, something new".  Raw oysters are one of those rare exceptions.  My grandfather's favorite dish in the world was pan fried oysters and I learned to cook them just for that reason.  I could never stomach the flavor nor the texture.  I can imagine quite well what the raw ones would be like and, well,

[nopetopus.jpg]
 
2014-04-03 06:20:10 PM

Contrabulous Flabtraption: This seems like a limited topic


Stay tuned for the next Food Thread: What's your favorite way to put butter on toast? Give us your best recipes!
 
2014-04-03 06:23:06 PM

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 diced
Diced Cucumber
Diced Onion
Diced Jalapeno
Diced Tomato
Chopped Cilantro

A shiat-ton of limes
Dried Chiles de Arbol

1.) 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 liking

3.) 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


See, I love it when cucumber is added. Many places simply do not do this and it's just left wanting.
 
2014-04-03 06:34:32 PM

jshine: How does one define "cooking", exactly? ...because "cooking without heat" seems to contradict itself.


Well, you're probably technically right that its not "cooking".  But its just a term people use when using only acidity to make raw meats/seafood OK to eat.

Its more of a casually-used phrase.
 
2014-04-03 06:35:00 PM
I'm currently eating cold hot dogs over the sink, so I'm getting a kick out of this thread.
 
2014-04-03 06:52:40 PM
Today's surprise flavor is cholera
 
2014-04-03 06:53:51 PM

Contrabulous Flabtraption: This seems like a limited topic


carne apache

http://www.wikihow.com/Make-Carne-Apache
 
2014-04-03 07:14:33 PM
I love Ceveche when done in a way I can handle,  The problem is that my stomach gets violently angry if I consume any kind of green chile or pepper.  If made using red chiles I'm fine, but so many recipes rely on the younger green ones.

Within that, my favorite preparations involve a bit of fruit to go in it, mango or guava usually, about as much fruit as there is onion.  I've used all kinds of fish, but my absolute favorite is tuna if you can find some of good quality.  Tuna plus some kind of shellfish (usually shrimp) is pretty amazing too.  I'd give a proper recipe but honestly I've always been the guy helping make Ceveche, never the chef.

As far as the other raw food preps go, I love almost all of them.  Not a big fan of raw oysters, sadly; I've tried for years to develop a taste and never could manage to, regardless of the manner they're prepared.  Even oyster shooters are just plain awful for me.  You'd think enough alcohol could make it good, but noooooooooooooooooooooooooo....
 
2014-04-03 07:15:18 PM
Did I seriously type "Ceveche"?  Christ I must be tired.
 
2014-04-03 07:25:40 PM
Did anyone else on Fark grow up eating raw hamburger sandwiches? You mixed raw egg, hamburger, and ground raw onions. It was served at potlucks with rolls
 
2014-04-03 07:47:53 PM
I've tried a couple of different random fish in ceviche, i like swai in it sometimes, with onion/tomato/cucumber/chile/lime juice/cilantro/etc.
I actually don't care for it too much but my daughter loves it.
My ex, senor nosehair, used to dump tapatio and clamato into it.
 
2014-04-03 07:48:35 PM
No can do... I've got an 8:30 res at Dorsia.
 
2014-04-03 07:56:56 PM

Mid_mo_mad_man: Did anyone else on Fark grow up eating raw hamburger sandwiches? You mixed raw egg, hamburger, and ground raw onions. It was served at potlucks with rolls


That's steak tartare. I have had it a couple times, it's delicious.
 
2014-04-03 07:58:45 PM

Mid_mo_mad_man: Did anyone else on Fark grow up eating raw hamburger sandwiches? You mixed raw egg, hamburger, and ground raw onions. It was served at potlucks with rolls


I'm incredibly happy that trend didn't make it to the other side of Lake MIchigan.

I've had Kibbeh Naye, though.  Kind of the classy Arabic version of hamburger sandwiches, I guess.
 
2014-04-03 08:01:51 PM

Dragonflew: Mid_mo_mad_man: Did anyone else on Fark grow up eating raw hamburger sandwiches? You mixed raw egg, hamburger, and ground raw onions. It was served at potlucks with rolls

That's steak tartare. I have had it a couple times, it's delicious.


Yeah, here's the thing: I don't think most people who made hamburger sandwiches ground their own meat.  I could be wrong, but... it just doesn't seem like the best idea.
 
2014-04-03 08:02:00 PM
Some nice surprises for ceviche:

Freshly grated ginger
Mango slices
Freshly squeezed Blood orange

And for serving- sprinkling with dried unsweetened coconut, and/or edible flowers.
 
2014-04-03 08:26:46 PM

StreetlightInTheGhetto: Dragonflew: Mid_mo_mad_man: Did anyone else on Fark grow up eating raw hamburger sandwiches? You mixed raw egg, hamburger, and ground raw onions. It was served at potlucks with rolls

That's steak tartare. I have had it a couple times, it's delicious.

Yeah, here's the thing: I don't think most people who made hamburger sandwiches ground their own meat.  I could be wrong, but... it just doesn't seem like the best idea.


We always killed the steers and ground the beef ourselves
 
2014-04-03 08:38:53 PM
This recipe for tabouli is fricking awesome.

My salsa recipe is pretty great. 2 tomatoes, 1 jalapeno, 2 cloves garlic, handful of cilantro, juice of 1 lime, salt, and teaspoon of oregano. Mince and combine.
So yummy.

Those are the only things I know how to not cook, make.
 
2014-04-03 08:48:04 PM

Purelilac: 1. Go to sushi restaurant.
2. Eat raw fish.


I won't say that ceviche is BETTER than sushi (though I personally prefer ceviche), but I think pretty much everyone who's ever had both would admit it's DIFFERENT from ceviche.  One should really try both.

And while we're on the subject or raw flesh, I recommend also trying gored gored and kitfo, which are Ethopia beef dishes.

Though it's also worth mentioning the ceviche isn't truly raw.  The meat is cooked without heat, using citric acid.
 
2014-04-03 08:53:12 PM

LeroyBourne: jshine: How does one define "cooking", exactly?  ...because "cooking without heat" seems to contradict itself.

(from dictionary.com)

cook
verb (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.

Heat would infer 'energy' or cooking with 'acid' like lemon/lime juice aka 'pickling'.  It's all about how you can denature the proteins.


The Wikipedia entry on cooking specifically mentions ceviche.  The flesh is cooked because, as you say, the proteins are denatured --- in this case, by citric acid rather than heat.  Sushi also involves cooking by acid, apparently, which I did not know before today.
 
2014-04-03 09:17:04 PM
One of the best ceviches I ever had was made with grapefruit juice. Peruvians really know how to make ceviche, I usually google to find out some of the best ceviche recipes from there. I like scallops and shrimp in ceviche as well as firm fish like sea bass.
 
2014-04-03 09:48:13 PM
 
2014-04-03 09:59:41 PM
Hawaiian Poke Salad (Po-kee)

1 1/4 pounds ahi tuna, cut into 1/2 inch cube (salmon can be substituted but it's gotta be 'sushi grade')
1/4 cup minced onion
1/4 cup minced green onion
1 tsp minced fresh ginger
2 tbsp lightly crumbled wakame seaweed
1 tbsp ground roasted macadamia nuts (toasted sesame seeds will work in a pinch or as an 'extra')
2 tsp sesame oil
1 1/2 tsp crushed rep pepper flakes
2 tbsp cilantro leaves (optional)
1-2 tbsp Ponzu sauce (soy sauce with a squeeze of lime will work if not available)

Toss everything together in a bowl, (don't 'mash up' tuna) allow to set and chill for 1-4 hrs (depending on how much you want tuna to soak up liquid and spices)

Tips. A little extra citrus or lime juice will allow the tuna to 'cook' like ceviche if your diners have an aversion to 'raw' fish and sashimi. Sriracha and Tabasco fan are encouraged to 'go nuts'.
This is EXCELLENT as is or may served with Japanese seaweed salad or over tender or crisp cool veggies and/or spring greens. I occasionally like to add a little fresh diced avocado in with the tuna.

This is a really unique and delicious variant of traditional ceviche salads. The toasted macadamia nuts, ginger, sesame oil and ponzu add a distinct Asian tastes.

Mahalo

media.npr.org
 
2014-04-03 11:44:37 PM
img.fark.net

Shrimp and scallops soaked overnight in lime juice and really good chili powder,
Scoop out the insides of a pineapple, chop up a jalapeño, some green onion, and maybe some of those little colorful sweet peppers. Mix, serve in this awesome bowl..
 
2014-04-03 11:46:01 PM
And mango.. Sorry
 
2014-04-04 12:24:37 AM
*small claw mark*
 
2014-04-04 12:28:11 AM

Mid_mo_mad_man: Did anyone else on Fark grow up eating raw hamburger sandwiches? You mixed raw egg, hamburger, and ground raw onions. It was served at potlucks with rolls


Missouri, eh?

The recipe you describe reminds me of a Prairie Home Companion segment from years back describing ordering hamburgers rare with raw onion and mustard.

Possible connection?
 
2014-04-04 12:53:18 AM

make me some tea: I've never made ceviche. I should make ceviche sometime.


this
 
2014-04-04 01:55:29 AM
My ceviche is typically salmon, onion, jalapeno, cucumber, cilantro and the juice of all of the limes I can find.

The thing that makes me feel like a goddamn rocket-surgeon, however, is gravadlax.  Equal parts sugar, good salt, and fresh-ground pepper are rubbed all over a salmon fillet.  Tons of that shiat.  Then big fronds of fresh dill are pressed against the weirdly crusted fish.  The whole shebangabang is wrapped in saran wrap and smushed in the fridge under a heavy thing for a couple of days.  No, I am not kidding.

This cures the salmon and it comes out like cold-smoked salmon (lox) that you would put on your bagel.  Except better.  Slice it thin and serve with everything in your house that holds still long enough, including but not limited to cucumber salad and mustard-sour cream sauce.
 
2014-04-04 07:22:41 AM
Steak tartare

Good chunk of quality beef, minced. (You're eating this raw, so take care)
Salt/pepper
Egg yolk
Chopped pickles
chopped pearl onions
chopped capers
Worchestershire sauce

Mix, enjoy with a salad, some bread or some french fries (with mayo)
 
2014-04-04 07:57:38 AM

rosekolodny: The thing that makes me feel like a goddamn rocket-surgeon, however, is gravadlax.


I did this using grappa.  You should try it!  Amazing results after 4 days.
 
2014-04-04 08:42:09 AM
Had a great conch salad in the Bahamas a few months ago... chopped finely, rubbed with salt, combined with lime juice, onion, hot pepper... felt bad for the conch... one minute it was going about its business and ten minutes later I was eating it.

Haven't tried it myself; lack of fresh conches in Canada.
 
DGS [TotalFark]
2014-04-04 09:02:18 AM
Ahh, maybe it was poke that I remembered you making, make me some tea. If you can do that then ceviche should be a breeze. I see some very interesting responses in here that I want to give a test to. :D

Plus I really need to add more seafood to my diet.
 
2014-04-04 02:37:43 PM
Bah. I like playing with fire too much to serve meat raw.
 
2014-04-04 06:14:05 PM

Molavian: Contrabulous Flabtraption: This seems like a limited topic

I like to take raw seafood and soak it in citrus juice and then eat it.


Try raw mussels, but make sure they are very fresh. Possibly sprinkle them with some salt. They taste like oysters, but less sophisticated.


Lt. Cheese Weasel: LeroyBourne: Lt. Cheese Weasel: [thefoodalmanac.com image 400x300]

[snot rockets] Do you chew those


First let them swim in your mouth a little, then you gradually suck on them and swallow. In the end you get to the harder bits, and you *have* to chew them, that way you'll taste all the different minerals that are inside.

/loves me some oysters and icecold dry white wine.
 
2014-04-04 06:20:23 PM
Another very simple recipe: tomate-crevette.

- Take a raw, hollowed-out tomato.
- Fill a bowl with shrimp (typically "Crangon crangon"), mix in mayo, just enough to cover all shrimp.
- Fill the tomato, tadaa!
 
2014-04-04 09:55:03 PM

rosekolodny: My ceviche is typically salmon, onion, jalapeno, cucumber, cilantro and the juice of all of the limes I can find.

The thing that makes me feel like a goddamn rocket-surgeon, however, is gravadlax.  Equal parts sugar, good salt, and fresh-ground pepper are rubbed all over a salmon fillet.  Tons of that shiat.  Then big fronds of fresh dill are pressed against the weirdly crusted fish.  The whole shebangabang is wrapped in saran wrap and smushed in the fridge under a heavy thing for a couple of days.  No, I am not kidding.

This cures the salmon and it comes out like cold-smoked salmon (lox) that you would put on your bagel.  Except better.  Slice it thin and serve with everything in your house that holds still long enough, including but not limited to cucumber salad and mustard-sour cream sauce.


Oh merciful hells that sounds great.
 
2014-04-05 01:09:53 AM

Kittypie070: Oh merciful hells that sounds great.


Do a GIS.  You will lose your damn mind.

Note the beetroot-cured varieties that are the coolest magenta color ever, and the little salmon curliques filled with sour cream and festooned (no other word would do) with dill.  Marvel at the watercress and gravlax salads, drizzled with olive oil and punctuated with glorious capers.

Crap.  There is no salmon in my house right now.  I'm getting another beer.
 
2014-04-05 01:12:17 AM

poot42: rosekolodny: The thing that makes me feel like a goddamn rocket-surgeon, however, is gravadlax.

I did this using grappa.  You should try it!  Amazing results after 4 days.


Yes, yes I should.
 
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