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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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1170 clicks; posted to Main » on 03 Apr 2014 at 5:00 PM (33 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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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