I was at a local Dallas spot Aw Shucks Oyster Bar in Greenville Avenue. I would become a regular at Aw Shucks but mainly staying in my lane with the gumbo, gulf oysters and a can of Tecate served.
Back in my college days I was listening to a lot of my fellow St. Mark’s alum Steve Miller or any number of hip hop acts that have sampled his music including EMD, the Get Boys, Na's, and Ice Cube. My buddy Luke introduced me to The Steve Miller Band back in middle school.
But then they recognized many of their favorite hip hop songs were based on cats like Steve Miller and I got a pass. Peruvian ceviche is actually more filling and can be eaten as a main dish vs. the more appetizer like of most other regions.
Most ceviche recipes are enjoyed with tortilla chips as an appetizer. The presence of the sweet potatoes and corn combined with a meaty fish like grouper provides more substance and makes the version of ceviche as a main dish.
Ice helps keep fish fresh and protects the texture and flavor. If you prefer softer, mushy texture then let the fish sit longer.
Ask your fishmonger for the freshest firm white ocean fish available Our trip to Peru made such an impact, I’m an advocate for Peruvian night.
Cloudy or milky eyes = been sitting out a while If the skin is still on, it should be shiny, metallic-like Look at the gills and fins to make sure they’re still bright Poke the fish with your finger. If time is an issue for you, feel free to prep all the other ingredients, i.e. chop the onions, peppers, and any other vegetables you’re using.
If you make this ceviche recipe, come back and leave me a comment below with your feedback. Here’s another Mango Mania recipe just in time for your 4th of July festivities.
I love the method because it yields a ceviche that’s not overly sour from all the lime needed to cure the fish, and the ingredients are so well-balanced in texture, color, and flavor. You combine the fish with onions and key lime juice for 4 hours (3 if you absolutely can’t wait).
After that, drain off the juice and toss with the remaining ingredients. Including a couple firm-ripe Florida mangoes. That smooth, tropical sweetness plays so well with key lime and jalapeños.
My other rationalization: it’s a tropical fruit closer to avocados than potatoes. In addition to all that mango, I used the grouper Toby caught in the Keys. Here’s his gratuitous catch photo:Once you’ve made a ceviche this good, I think you should consider some homemade tortilla chips.
Combine fish, lime juice and onion in a glass or ceramic bowl. Make sure the fish is completely covered by the juice so that it cooks evenly.
*I used Visalia **I used the last of my Sun golds and grape tomatoes, sliced in half ***I used Castelvetranos ****I used the juice from one Valencia orange Add the tortillas in a single layer and fry until they're golden brown on both sides.
Make a batch of lemon tahini dressing first, then add chick peas and presto, hummus! They are deliciously nutty with a noticeable banana and oat flavor that is even better with a drizzle of peanut butter.
You can feel good about eating this all-natural blueberry chia jam that is free from refined sugar and preservatives. Turns out you don’t need culinary skills to make magic happen, or even yeast.
This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group! A fresh and bright side dish for both Mexican and Asian cuisine.
This easy ratatouille recipe is a classic summer French stew filled with vibrant, colorful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.
Dave, I had the gag grouper ceviche, and they are as good as snapper, IMO. Usually a white flesh fish works best like snapper or dorado.
Im no expert black fisherman but definitely plan to practice this winter!! Come on Bret, you know you'd rather have some blackish sashimi instead (it's like your stomach is Korean lol) Brian, we eat fish while it still moving, I am sure you like Grouper Ceviche .
Brian, we eat fish while it still moving, I am sure you like Grouper Ceviche . HAHAHA HHA I've seen some Korean TV shows where they eat live baby octopus where they fight to get out of your mouth.... Garlic butter salt and pepper and 3 1/2 minutes per side is awful hard to beat especially since my grill has a smoker drawer for wood chips.
Chunked and dipped in Train's and deep-fried is a close second. The best fish dish I've ever eaten was at The Chart House in Miami.
Parmesan and cracker encrusted grouper sautéed and topped with jumbo lump denseness crab and shallot butter, rice pilaf HAHAHA HHA I've seen some Korean TV shows where they eat live baby octopus where they fight to get out of your mouth....
2 lbs Grouper or another white fish uncooked 1 cup lime juice 1 cup orange juice 1/2 cup cilantro 4-5 green onions 2 Serrano chilies or 1 jalapeño chili 2 mangoes salt and pepper 1 tbsp olive oil lime zest Strain juices and reserve 1/2, toss in cilantro, mango, green onions, add salt and pepper to taste along with the olive oil.
This entry was posted in Food, Year 1 to 2 and tagged ceviche by brianzajac. Chef Allen Sussex prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well.
“Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises. One reason is their unusual mating ritual: mature fish come together to spawn in huge numbers that make them easy targets for fishermen.
12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, Yahoo, sea bass, or red snapper 1/3 cup fresh lime juice 3 Tbsp. Finely diced yellow bell pepper 2 Tbsp.
Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.