Ceviche

[2manymustangs]

Ok folks, who has the best Ceviche location in Long Beach / Los Angeles / Orange County?

47483

[HB Vic]

Haha let me think

[djunkie]

My house. I make the best. 😉

[HB Vic]

Zendajas in Ontario makes a good ceviche

[HB Vic]

So does Market Broiler in Ontario

[djunkie]

47484
.....

[HB Vic]

That looks good

[Eli]

47484
.....

That looks good...how do you make ceviche? I've never made it.


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[djunkie]

That looks good...how do you make ceviche? I've never made it.


Sent from my Bat Cave

Tomato
Red onion
Cucumber
Carrots
Cilantro
Jalepenos
Shrimp or fish. Or both

Chop it all up and pour lemon juice all over it. Season with some salt.

[Eli]

Tomato
Red onion
Cucumber
Carrots
Cilantro
Jalepenos
Shrimp or fish. Or both

Chop it all up and pour lemon juice all over it. Season with some salt.

What kind of fish and how long does it take to "cook" with the lemon juice?


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[djunkie]

What kind of fish and how long does it take to "cook" with the lemon juice?


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I usually use swordfish. I'll chop it up and put it in a container with lemon juice for a few hours in the fridge. Most of the time I only use shrimp in it though.

[C-2]

I make a similar Mexican shrimp cocktail, but it's spendy to do so.

2-3 lbs shrimp
1 large can of baby clams
1-2 lbs of imitation crab meat
6 Avocados, diced
6 cucumbers, sliced then quarter diced
6 California green chilis, diced really small
6 Yellow chilis, diced really small
1 Bushel Cilantro
6 Tomatos, diced
Large Red Onion, chopped small
2lb Ketchup
Juice of 6 Lemons
Juice of 6 Limes
Salt/Pepper

Tapatio and Crackers!

Notes from over the years of making it:

Sear the Shrimp, don't use pre-cooked. If seared in butter, drain juice (butter fat will coagulate in the cocktail)
Wash clams really good
DO NOT add seeds from peppers, do not use Jalapeno's
Mix the veges as you add them
Fresh tomatoes only, not canned
Lemon/Lime juice in bottled form is fine <--- is key to getting that perfect tang
Red onion looks nice, sweet onions taste better
Add Avocados and Tomatoes at the end of prep, after seasoning to taste (so you don't bruise them up)

Let sit overnight for best results.
Cost is usually $80 or so.
DO NOT TAKE ANYWHERE EXCEPT TO FAMILY FUNCTIONS. Otherwise, there will be a party invite every week :thumbup:

[C-2]

Tomato
Red onion
Cucumber
Carrots
Cilantro
Jalepenos
Shrimp or fish. Or both

Chop it all up and pour lemon juice all over it. Season with some salt.

Do you run down to Ports O' Call for the fish? Looks pretty good, wish I had some right about now.

[djunkie]

Do you run down to Ports O' Call for the fish? Looks pretty good, wish I had some right about now.

I used to. I'm friends with the owners of San Pedro fish market so they usually hook me up. But I don't cook fish very often anymore

[2manymustangs]

Outstanding!!! good recipies are even better...

TY my peeps, i LOVE LLOVE this kind of food....

[Eli]

Tomato
Red onion
Cucumber
Carrots
Cilantro
Jalepenos
Shrimp or fish. Or both

Chop it all up and pour lemon juice all over it. Season with some salt.


I make a similar Mexican shrimp cocktail, but it's spendy to do so.

2-3 lbs shrimp
1 large can of baby clams
1-2 lbs of imitation crab meat
6 Avocados, diced
6 cucumbers, sliced then quarter diced
6 California green chilis, diced really small
6 Yellow chilis, diced really small
1 Bushel Cilantro
6 Tomatos, diced
Large Red Onion, chopped small
2lb Ketchup
Juice of 6 Lemons
Juice of 6 Limes
Salt/Pepper

Tapatio and Crackers!

Notes from over the years of making it:

Sear the Shrimp, don't use pre-cooked. If seared in butter, drain juice (butter fat will coagulate in the cocktail)
Wash clams really good
DO NOT add seeds from peppers, do not use Jalapeno's
Mix the veges as you add them
Fresh tomatoes only, not canned
Lemon/Lime juice in bottled form is fine <--- is key to getting that perfect tang
Red onion looks nice, sweet onions taste better
Add Avocados and Tomatoes at the end of prep, after seasoning to taste (so you don't bruise them up)

Let sit overnight for best results.
Cost is usually $80 or so.
DO NOT TAKE ANYWHERE EXCEPT TO FAMILY FUNCTIONS. Otherwise, there will be a party invite every week :thumbup:

I think you two should have a contest and I can be the judge 😉


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[2manymustangs]

I think you two should have a contest and BRUCE and I can be the judge ��


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Fixed it for U...

[Eli]

Fixed it for U...

Sounds good to me. I think 2 judges are better than 1 ;)


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[LB247XS]

If you want to buy it try NORTHGATE MARKET in paramount.its pretty Damn good

broadcasting live from the LBC

[2manymustangs]

Sounds good to me. I think 2 judges are better than 1 ;)


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IF 2 is good, 3 is better, lets add Homer to the judging panel

[Eli]

IF 2 is good, 3 is better, lets add Homer to the judging panel

Great idea!


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[jordy]

Had a deckhand who'd make amazing ceviche out on the boat when it was in Puerto Vallarta. Hook into pretty much anything and it was on. Dogtooth red snapper was the best though. Hated wasting good yellowfin tuna for it. :angry-smiley-018:

[riverrunner1984]

If you want to buy it try NORTHGATE MARKET in paramount.its pretty Damn good

broadcasting live from the LBC

Think they are opening a new Northgate on Cherry and Del Amo across from the cemetery.

[HB Vic]

Wow I'm hungry now

[ChumpChange]

Wow I'm hungry now

Most likely not the threads fault.

[HB Vic]

Most likely not the threads fault.

Haha good point

[314joey]

Love this kind of food, but I'd need a Zantac in 2-3 hours.

[2manymustangs]

Love this kind of food, but I'd need a Zantac in 2-3 hours.

:) I like my spicy food with BLACK LABEL Valentina... I could drink this stuff...

47490

[shueman]

Damm good stuff & recipes...tnks!

We were @Lake Lopez LY and there's a Street Faire by the Pismo Beach pier...Salsa guy had cerviche in several styles...

[riverrunner1984]

:) I like my spicy food with BLACK LABEL Valentina... I could drink this stuff...


Never seen this stuff....How does it compare to Tapatio? That is generally my go to hot sauce....

[C-2]

Never seen this stuff....How does it compare to Tapatio? That is generally my go to hot sauce....

My horses chew the barn like beavers. So, I started using Tapatio on the wood. Bastards must have developed a taste for Tapatio as they started chewing like beavers again.

Then I switched to the Valentina...and so far, so good lol.

The remodeled Smart & Final stores carry the Valentina, along with a decent selection of other sauces.

[C-2]

Love this kind of food, but I'd need a Zantac in 2-3 hours.

The shrimp cocktail does not have any heat, the peppers are there mostly for texture/crunch.

But, a scoop on a cracker with a shot of Tapatio is pure heaven.

[SBS933]

My Buddy Jesse's wife hands down makes the best with lime

[riverrunner1984]

My horses chew the barn like beavers. So, I started using Tapatio on the wood. Bastards must have developed a taste for Tapatio as they started chewing like beavers again.
Then I switched to the Valentina...and so far, so good lol.
The remodeled Smart & Final stores carry the Valentina, along with a decent selection of other sauces.

Thanks! there is a S&F right by my house. I will have to check it out.

[C-2]

Thanks! there is a S&F right by my house. I will have to check it out.

They are hit and miss, the one we go to has a kick ass meat section, hands down better than Stater Bros. The other two SF's in our area suck.

[rivergames]

I really only eat pretty good ceviche of the local roach coaches

[2manymustangs]

I really only eat pretty good ceviche of the local roach coaches

tell me what time/where :D Im free on Friday and Monday... ;)

[2manymustangs]

Never seen this stuff....How does it compare to Tapatio? That is generally my go to hot sauce....

Like sweet nectar... MMmmmmmmmmmmmmmmmmmmmmm mmmm good... :)


My workers in Guadalajara turned me on to this stuff but they dont get the HOT (black label)... I like it hot...

IMHO it has more flavors, garlic, thicker... not just spice but flava and depth...

[CampbellCarl]

I make a similar Mexican shrimp cocktail, but it's spendy to do so.

2-3 lbs shrimp
1 large can of baby clams
1-2 lbs of imitation crab meat
6 Avocados, diced
6 cucumbers, sliced then quarter diced
6 California green chilis, diced really small
6 Yellow chilis, diced really small
1 Bushel Cilantro
6 Tomatos, diced
Large Red Onion, chopped small
2lb Ketchup
Juice of 6 Lemons
Juice of 6 Limes
Salt/Pepper

Tapatio and Crackers!

Notes from over the years of making it:

Sear the Shrimp, don't use pre-cooked. If seared in butter, drain juice (butter fat will coagulate in the cocktail)
Wash clams really good
DO NOT add seeds from peppers, do not use Jalapeno's
Mix the veges as you add them
Fresh tomatoes only, not canned
Lemon/Lime juice in bottled form is fine <--- is key to getting that perfect tang
Red onion looks nice, sweet onions taste better
Add Avocados and Tomatoes at the end of prep, after seasoning to taste (so you don't bruise them up)

Let sit overnight for best results.
Cost is usually $80 or so.
DO NOT TAKE ANYWHERE EXCEPT TO FAMILY FUNCTIONS. Otherwise, there will be a party invite every week :thumbup:



Really? 2 pounds sounds like a shit-ton.....

[C-2]

Nah, that's simply the large size bottle of Ketchup. I once tried tomato sauce, but it wasn't as tasty.

[djunkie]

Really? 2 pounds sounds like a shit-ton.....

I only know how to make it in big batches. Usually use 2-3lbs of shrimp as well. I don't make it very often cause it ends up costing me like $100 to make it. It gets dispersed among my whole family. They're always bugging me to make it. Funny though, they never wanna pitch in for the cost. 😒😒

[AZKC]

Great recipes. Want to change it up a bit, juice a fresh orange or two and add it to the lime and lemon juice.

[CampbellCarl]

I only know how to make it in big batches. Usually use 2-3lbs of shrimp as well. I don't make it very often cause it ends up costing me like $100 to make it. It gets dispersed among my whole family. They're always bugging me to make it. Funny though, they never wanna pitch in for the cost. ����


Dave, his recipe was calling for 2 pounds of ketchup.

[djunkie]

Dave, his recipe was calling for 2 pounds of ketchup.

I thought you were talking about the shrimp. Nevermind then. No ketchup in my ceviche

[C-2]

I only know how to make it in big batches. Usually use 2-3lbs of shrimp as well. I don't make it very often cause it ends up costing me like $100 to make it. It gets dispersed among my whole family. They're always bugging me to make it. Funny though, they never wanna pitch in for the cost. ����

Yup, same here, it makes a huge bowl, just like you have, a large stainless bowl.

Cost....let's see

Shrimp is insane right now, I saw it at 18.99 for 21/25. Even then, I chop the cooked shrimp in half. Trust me, shelling 30/40 count shrimp (so you can put them in whole) suck ass; it's easier and quicker to buy them largee and cut them.

So let's figure 2.5 lbs shrimp $47.50
Large can of clams $7
Fake crab meat is cheap $6
6 Avocados $6
6 Cucumbers $6
Chilis, all, $3
Cilantro .79
Tomatoes $4 for vine ripened
Onion $1
Ketchup $3.50
Lemons would cost you $6/$4.50 for limes, or $3 for bottled lemon juice

$90.79

[djunkie]

Yup, same here, it makes a huge bowl, just like you have, a large stainless bowl.

Cost....let's see

Shrimp is insane right now, I saw it at 18.99 for 21/25. Even then, I chop the cooked shrimp in half. Trust me, shelling 30/40 count shrimp (so you can put them in whole) suck ass; it's easier and quicker to buy them largee and cut them.

So let's figure 2.5 lbs shrimp $47.50
Large can of clams $7
Fake crab meat is cheap $6
6 Avocados $6
6 Cucumbers $6
Chilis, all, $3
Cilantro .79
Tomatoes $4 for vine ripened
Onion $1
Ketchup $3.50
Lemons would cost you $6/$4.50 for limes, or $3 for bottled lemon juice

$90.79

About right. Don't forget the tostada shells. Plus of course my demanding brother has to have my homemade salsa to go with it and a bag of chips for that too. 😒😒
47503

[djunkie]

Some day when I'm rich and famous I'm gonna try and make a batch of ceviche with some of this tasty shit in it. 😳😳
47504

[C-2]

About right. Don't forget the tostada shells. Plus of course my demanding brother has to have my homemade salsa to go with it and a bag of chips for that too. ����
47503

Check out the white boy! Nice :thumbup:

[nowski]

You guys do realize that the little senorita's believe ceviche is an afrodisiac so you may also get that feeling that someone is watching you...

[djunkie]

You guys do realize that the little senorita's believe ceviche is an afrodisiac so you may also get that feeling that someone is watching you...

No. Doesn't work. Trust me. Lol

[jordy]

Cost....let's see



$90.79

Spent about that much on some full on basura blanca green chile lobster mac and cheese ones. Picked up some HUGE tails that totaled about $60 on their own (Phoenix) and they were about the size of my arm, some green chiles that were fresh roasted, on the grill with the lobster tails, a couple of boxes of blue box mac and cheese, a good bottle of tequila (for lobster flavor, and our flavor) and bang. :partyguy:

[pvhca1]

Zendajas in Ontario makes a good ceviche

Ur not serious are you? That place SUX!! Matter of fact they all do, LOL.

[ChumpChange]

Ur not serious are you? That place SUX!! Matter of fact they all do, LOL.

Great place to be when the Rams are in the playoffs though. Free tequila pours throughout the restaurant.

[riverrunner1984]

Ur not serious are you? That place SUX!! Matter of fact they all do, LOL.

There used to be a Zendajas on Foothill and Carnelian/Vineyard in the same shopping center as Big Lots.
The food was mediocre but the Cadillac Margaritas were really good. After 2 of them, you would have a good head change. During Happy hour, it would be buy one get one free and they were only $7.
Unfortunately, the owner ran that place into the ground. You would always see him behind the bar drinking and giving free drinks away to his "friends".
Think it closed down 2 years ago....I still miss those Margaritas....lol

[pvhca1]

There used to be a Zendajas on Foothill and Carnelian/Vineyard in the same shopping center as Big Lots.
The food was mediocre but the Cadillac Margaritas were really good. After 2 of them, you would have a good head change. During Happy hour, it would be buy one get one free and they were only $7.
Unfortunately, the owner ran that place into the ground. You would always see him behind the bar drinking and giving free drinks away to his "friends".
Think it closed down 2 years ago....I still miss those Margaritas....lol

If you want a good strong margi, hit up La Paloma in La Verne, two and your screwed, LOL

[HB Vic]

Ur not serious are you? That place SUX!! Matter of fact they all do, LOL.

Love Zendajas ❤️

[2manymustangs]

You guys do realize that the little senorita's believe ceviche is an afrodisiac so you may also get that feeling that someone is watching you...

Ok, where around LB can I get some RIGHT NOW??? :leghump:

[2manymustangs]

Tomato
Red onion
Cucumber
Carrots
Cilantro
Jalepenos
Shrimp or fish. Or both

Chop it all up and pour lemon juice all over it. Season with some salt.

BUMP!!!!!!!!!!

THis is a MUST DO for Monday... I have been thinking about this very post for months...

[2manymustangs]

I make a similar Mexican shrimp cocktail, but it's spendy to do so.

2-3 lbs shrimp
1 large can of baby clams
1-2 lbs of imitation crab meat
6 Avocados, diced
6 cucumbers, sliced then quarter diced
6 California green chilis, diced really small
6 Yellow chilis, diced really small
1 Bushel Cilantro
6 Tomatos, diced
Large Red Onion, chopped small
2lb Ketchup
Juice of 6 Lemons
Juice of 6 Limes
Salt/Pepper

Tapatio and Crackers!

Notes from over the years of making it:

Sear the Shrimp, don't use pre-cooked. If seared in butter, drain juice (butter fat will coagulate in the cocktail)
Wash clams really good
DO NOT add seeds from peppers, do not use Jalapeno's
Mix the veges as you add them
Fresh tomatoes only, not canned
Lemon/Lime juice in bottled form is fine <--- is key to getting that perfect tang
Red onion looks nice, sweet onions taste better
Add Avocados and Tomatoes at the end of prep, after seasoning to taste (so you don't bruise them up)

Let sit overnight for best results.
Cost is usually $80 or so.
DO NOT TAKE ANYWHERE EXCEPT TO FAMILY FUNCTIONS. Otherwise, there will be a party invite every week :thumbup:

:angry-smiley-018:

Decisions, decisions...

[riverrunner1984]

:angry-smiley-018:

Decisions, decisions...

Go with this one for more of a meal and the other one for an appetizer


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[2manymustangs]

Go with this one for more of a meal and the other one for an appetizer


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It's done and fantastic, I made adjustments for my taste and scaled the amount WAY back from C-2's version... I will adjust the salt/pepper in the AM... AND Jordy just gave me an idea of what is missing...


Spent about that much on some full on basura blanca green chile lobster mac and cheese ones. Picked up some HUGE tails that totaled about $60 on their own (Phoenix) and they were about the size of my arm, some green chiles that were fresh roasted, on the grill with the lobster tails, a couple of boxes of blue box mac and cheese, a good bottle of tequila (for lobster flavor, and our flavor) and bang. :partyguy:

^^^ thank you, that is exactly what this needs, a good pinch of smoky chipotle powder to go with the minced seranos that I put in... ^^^

I use about 3/4 lb of minced shrimp and 3/4 lb of minced chunk crab meat, 2 avacados, one puree'd and one minced, 1/2 cucumber puredd- 1/2 minced, one red bell pepper, one big sweet onion, cilantro, 4 roma tomatoes along with the rest of the chunky ingredients and lemon/lime juice... salt/peppa/garlique'
,
Outstanding flava!!!!!!!!!!

[HB Vic]

No pictures??


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[riverrunner1984]

Exactly HB ....worthless without pics lol


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[2manymustangs]

No pictures??


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Exactly HB ....worthless without pics lol


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Okkkkkkkkk, give me a few... ;)

[2manymustangs]

WOW, the Chipotle powder on top is the shizzy!!!!!!!!!!

I really like the puree avacado/cucumber in this... Makes a nice sweet base...

54764

I added another 1/2 lb of shrimp, 1/2 lb of crab meat and 1 more diced avacado, more lime & lemon juice... :stir:

[HB Vic]

Ok that looks delicious!!

[2manymustangs]

Thanks much to Djunkie and C-2 for the input and ideas...

This was a big hit and really is outstanding...

I think that Jordy's SMOKED peppers was just "Gilding the Lilly" but exactly what it needed... I added chipotle powder which was absolutely what it needed the smokey heat... IMHO...

I ended up with 4 large roma tomatoes, 1 1/2 lbs shrimp, 1 lb of crab meat, equal parts lemon and lime juice to taste, 1/3 cup Heintz catsup, 3 firm avacados, 1 large english cucumber, one large sweet white onion, 6-7 decent sized serrano peppers, pickled jalapeno juice, garlic, salt/pepper to taste, one large bunch of cillantro... I may have forgot something...

At any rate this would be a great taco filling on some nice hot tortillas...

Maybe could use one more tomato and less cucumber...

[C-2]

Dang, you be modding everything for sure. Now I have something new to try!

[C-2]

I made a batch a while back...cocktail and mango salsa...

The cocktail got out of control and I had to transfer it into a 5-gallon food grade bucket. Had it for days...as did the relatives and neighbors :biggrin:

54834548355483654837

[2manymustangs]

I made a batch a while back...cocktail and mango salsa...

The cocktail got out of control and I had to transfer it into a 5-gallon food grade bucket. Had it for days...as did the relatives and neighbors :biggrin:



WOW, that looks good... Even with the extra lemon/lime juice mine was still sweet, presumably from all of the cucumber... I would think the mango would make it very sweet...

I had to scale mine WAYYYYYY back so I didn't end up with a 5 gallon bucket... :D



I think that using cocktail sauce (catsup and pure ground horseradish) would be good, is that what you used in this version???

[C-2]

WOW, that looks good... Even with the extra lemon/lime juice mine was still sweet, presumably from all of the cucumber... I would think the mango would make it very sweet...

I had to scale mine WAYYYYYY back so I didn't end up with a 5 gallon bucket... :D



I think that using cocktail sauce (catsup and pure ground horseradish) would be good, is that what you used in this version???

The first two pics are Mango salsa:

5 Mangos
2-3 Red or Sweet Onions
6-8 Roma or vine-ripned Tomatos, good Tomatos are essential on a salsa
i decent sized Jicama diced fairly small
Cilantro
Salt, pepper and lemon/lime juice..some sugar of if you really want to get a party started.

That's the no-heat version, if you want some spice then I would throw in some finely chopped Jalapeno.

----------------

The last two pics are the Shrimp cocktail, not too good of a pic since you can't see the crab and clams.

On the ketchup vs. cocktail sauce...

You have to remember, the cocktail is based off of the type of Shrimp Cocktail you get on the beach in Mexico, just not as loose or as Tomato-based. The real cocktails taste more like a Clamato or Tomato juice, than the tang in the version I make. That's why I stick with catsup, it tastes better than Tomato Paste or sauce.

I once tried the cocktail sauce and a) it cost a fortune, b) changed the taste, not in a bad way, but the built-in horse radish/cocktail sauce tang was different.

I season all my Mexican foods with lemon and lime, even my Carne Asada. Sometimes I even marinate it in Mikes Hard Lemonade, and when you cook it, it the meat stays red. It always tastes great, but others prefer the straight chile powder based Carne.

So yeah, final seasoning of the cocktail - you have some wiggle room depending upon your preference.

[2manymustangs]

The first two pics are Mango salsa:

5 Mangos
2-3 Red or Sweet Onions
6-8 Roma or vine-ripned Tomatos, good Tomatos are essential on a salsa
i decent sized Jicama diced fairly small
Cilantro
Salt, pepper and lemon/lime juice..some sugar of if you really want to get a party started.

That's the no-heat version, if you want some spice then I would throw in some finely chopped Jalapeno.

----------------

The last two pics are the Shrimp cocktail, not too good of a pic since you can't see the crab and clams.

On the ketchup vs. cocktail sauce...

You have to remember, the cocktail is based off of the type of Shrimp Cocktail you get on the beach in Mexico, just not as loose or as Tomato-based. The real cocktails taste more like a Clamato or Tomato juice, than the tang in the version I make. That's why I stick with catsup, it tastes better than Tomato Paste or sauce.

I once tried the cocktail sauce and a) it cost a fortune, b) changed the taste, not in a bad way, but the built-in horse radish/cocktail sauce tang was different.

I season all my Mexican foods with lemon and lime, even my Carne Asada. Sometimes I even marinate it in Mikes Hard Lemonade, and when you cook it, it the meat stays red. It always tastes great, but others prefer the straight chile powder based Carne.

So yeah, final seasoning of the cocktail - you have some wiggle room depending upon your preference.


^^^ sounds like a Michoacan/Morelia-Style Fruit Salad Gazpacho, the traditional one has mango/jicama

https://youtu.be/EQoc44LYTJE
https://youtu.be/3mpA_eDT_i4

I used to have a direct pipeline on horseradish root and would grind my own/mix my own cocktail sauce (heintz catsup & fresh ground horseradish root/vinegar/sugar)... My brain is automatically programmed to go to traditional U.S. cocktail sauce when I have something with shrimp :) that is why I threw the cocktail sauce thing out there...

[2manymustangs]

OK, I am absolutely making this TODAY... I was too tired and it was too late when I left the office last night to get the ingredients and make it...

Anyone here have a suggestion for additions/enhancements to this dish "Aguachile"???

Shrimp, Serrano peppers, cilantro, lemon juice, cucumber, sweet onion, salt, soy sauce...

57412

[Eli]

OK, I am absolutely making this TODAY... I was too tired and it was too late when I left the office last night to get the ingredients and make it...

Anyone here have a suggestion for additions/enhancements to this dish "Aguachile"???

Shrimp, Serrano peppers, cilantro, lemon juice, cucumber, sweet onion, salt, soy sauce...

57412

Skip the soy sauce and add lime. Maybe use red onions in lieu of sweet onions and chop the shrimp if you're eating them with chips. If you have access to Persian cucumbers they're way tastier.


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[2manymustangs]

Skip the soy sauce and add lime. Maybe use red onions in lieu of sweet onions and chop the shrimp if you're eating them with chips. If you have access to Persian cucumbers they're way tastier.


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I will take this under advisement :) I do like red onion howeeeeeeeever, we have some killer SWEET onions here and with the heat of the Serano peppers, I thought a cool sweet onion may be the ticket... AND I don't wanna have onion breath from red onions all day... :D

I do get the english/asian type cucumbers rather than our typical pickling type (straight 8)

[Eli]

I will take this under advisement :) I do like red onion howeeeeeeeever, we have some killer SWEET onions here and with the heat of the Serano peppers, I thought a cool sweet onion may be the ticket... AND I don't wanna have onion breath from red onions all day... :D

I do get the english/asian type cucumbers rather than our typical pickling type (straight 8)

Try Persian cucumbers not pickling cucumbers. Totally different.


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[2manymustangs]

Try Persian cucumbers not pickling cucumbers. Totally different.


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thats what I said I DO use... i dont use the pickling type :D

[Eli]

thats what I said I DO use... i dont use the pickling type :D

You said English/Asian...um neither of those are Persian lol


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[2manymustangs]

Try Persian cucumbers not pickling cucumbers. Totally different.


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the smooth ones... i use the smooth ones, not the ones that are prickly...

[2manymustangs]

You said English/Asian...um neither of those are Persian lol


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Persia doesnt have an exclusive on the OTHER kind... ;) i grew up with them being called ENGLISH... and Asia is kinda close to Persia true? :D

we always called the pickle type a "straight eight"...

http://www.myrecipes.com/how-to/cooking-questions/difference-persian-english-cucumbers (http://www.myrecipes.com/how-to/cooking-questions/difference-persian-english-cucumbers)

[Eli]

Persia doesnt have an exclusive on the OTHER kind... ;) i grew up with them being called ENGLISH... and Asia is kinda close to Persia true? :D

we always called the pickle type a "straight eight"...

I'm specifically referring to a cucumber called Persian Cucumber.

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Inside looks like this with no seeds

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This is an English cucumber

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Japanese Cucumber

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[Eli]

Apparently, we Persians take our cucumbers very seriously. Lol


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[2manymustangs]

Apparently, we Persians take our cucumbers very seriously. Lol


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As do the Armenians, Japanese, Koreans AND THE ENGLISH... :D in all fairness, its not like the English really have anything great to lay claim to with regard to food... Lets let the English have their claim on the GOOD cucumbers... :D :lmao1:

Well, they DO grow some good beef BUT they just don't know what the hell to do with it after they raise them...

[Eli]

As do the Armenians, Japanese, Koreans AND THE ENGLISH... :D in all fairness, its not like the English really have anything great to lay claim to with regard to food... Lets let the English have their claim on the GOOD cucumbers... :D :lmao1:

Well, they DO grow some good beef BUT they just don't know what the hell to do with it after they grow it...

What I meant was I got all batshit crazy over a cucumber discussion with exhibits and oral argument. Lol



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[2manymustangs]

What I meant was I got all batshit crazy over a cucumber discussion with exhibits and oral argument. Lol



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It's all good as long as the arguments remain ORAL... When it turns physical over cucumbers I'm done/out... ;)

[Eli]

It's all good as long as the arguments remain ORAL... When it turns physical over cucumbers I'm done/out... ;)

I promise not to beat you with a Persian Cucumber, but in all fairness the Japanese cucumber is probably best used as a weapon. [emoji23][emoji23][emoji23][emoji85]


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[2manymustangs]

I promise not to beat you with a Persian Cucumber, but in all fairness the Japanese cucumber is probably best used as a weapon. [emoji23][emoji23][emoji23][emoji85]


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:headscratch:

OK, im off to the store to get my Aguachile ingredients!!! Hopefully ECOLI free cilantro and some PERSIAN cukes (but I may have to settle for ENGLISH ones)...

[2manymustangs]

WOW this is tastey!!!

I should have diced the shrimp and the veggies smaller but I was planning on having it as a tostada...
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[djunkie]

WOW this is tastey!!!

I should have diced the shrimp and the veggies smaller but I was planning on having it as a tostada...
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I use one of these to chop mine up. Makes it really easy.
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[2manymustangs]

I use one of these to chop mine up. Makes it really easy.
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my friend/worker in Guadalajara told me to use a food processor for the peppers BUT I decided to strip out the seeds/membranes by HAND and mince them by hand... it took nearly FOUR hours for my hands to stop burning... :D All because i didnt want to get my food processor dirty :D

I did like the coarse chop on most of the veggies for cracker dipping but I didn't like the feeling on my hands all afternoon/evening... Next time, FOOD PROCESSOR!!! :thumbup:

I had some friends try it last night and one of the guys said it was the best "salsa type of dip" that he has ever had... :)

I did 3 serano peppers minus membranes/seeds, 1 1/2 lbs of shrimp, juice from 2 small lemons, 1 medium sweet onion, 1 LARGE PERSIAN cuke :) , 1 tsp tri blend, 1 tspn soy sauce (add more to taste at the end), one bunch of cillantro tops minced...

Adjustments, i would coarse chop the shrimp next time (for a more even distribution), add more cucumber and up the amount of onion, THEN season to taste with the soy sauce/tri blend (garlic/salt/pepper)

[2manymustangs]

BUMP, its time for more of THIS..... :action-smiley-035:

[HB Vic]

Whatcha got boss man?


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[2manymustangs]

Whatcha got boss man?


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I've got a gathering on Sunday afternoon and had to dig out the enhancements/notes that I wrote down here...

[2manymustangs]

Today is definitely a ceviche day, I had to reference this to make sure I get it right. :)

[HB Vic]

Today is definitely a ceviche day, I had to reference this to make sure I get it right. :)

No pics?

[2manymustangs]

In still sampling and adjusting:)

[2manymustangs]

No time for photos, I’m busy shoveling this stuff into my mouf :0

[jordy]

No pics?

Fuck pics, no samples? :angry-smiley-007:

[2manymustangs]

El Gone O Vato.... :)

[2manymustangs]

Well I cannot figure out how to post pictures from my phone.

Ive made my third batch of ceviche in as many weeks.

“Amazeballs”

[HB Vic]

Well I cannot figure out how to post pictures from my phone.

Ive made my third batch of ceviche in as many weeks.

“Amazeballs”

If you're still using Tapatalk, fyi, it sucks balls. Login normally and hit the little picture frame/insert icon and voila

[2manymustangs]

I’m just using IOS on my IPhone

[2manymustangs]

I’m bumping this VERY important topic up to the forefront :cyberguy:

[2manymustangs]

Bump

[2manymustangs]

47484
.....

Yummmm

[2manymustangs]

Yummmm
Tomato
Red onion
Cucumber
Carrots
Cilantro
Jalepenos
Shrimp or fish. Or both

Chop it all up and pour lemon juice all over it. Season with some salt.

[2manymustangs]

Yummmmm
I make a similar Mexican shrimp cocktail, but it's spendy to do so.

2-3 lbs shrimp
1 large can of baby clams
1-2 lbs of imitation crab meat
6 Avocados, diced
6 cucumbers, sliced then quarter diced
6 California green chilis, diced really small
6 Yellow chilis, diced really small
1 Bushel Cilantro
6 Tomatos, diced
Large Red Onion, chopped small
2lb Ketchup
Juice of 6 Lemons
Juice of 6 Limes
Salt/Pepper

Tapatio and Crackers!

Notes from over the years of making it:

Sear the Shrimp, don't use pre-cooked. If seared in butter, drain juice (butter fat will coagulate in the cocktail)
Wash clams really good
DO NOT add seeds from peppers, do not use Jalapeno's
Mix the veges as you add them
Fresh tomatoes only, not canned
Lemon/Lime juice in bottled form is fine <--- is key to getting that perfect tang
Red onion looks nice, sweet onions taste better
Add Avocados and Tomatoes at the end of prep, after seasoning to taste (so you don't bruise them up)

Let sit overnight for best results.
Cost is usually $80 or so.
DO NOT TAKE ANYWHERE EXCEPT TO FAMILY FUNCTIONS. Otherwise, there will be a party invite every week :thumbup:

[2manymustangs]

Great recipes. Want to change it up a bit, juice a fresh orange or two and add it to the lime and lemon juice.

!!!!

[2manymustangs]

!!!
It's done and fantastic, I made adjustments for my taste and scaled the amount WAY back from C-2's version... I will adjust the salt/pepper in the AM... AND Jordy just gave me an idea of what is missing...



^^^ thank you, that is exactly what this needs, a good pinch of smoky chipotle powder to go with the minced seranos that I put in... ^^^

I use about 3/4 lb of minced shrimp and 3/4 lb of minced chunk crab meat, 2 avacados, one puree'd and one minced, 1/2 cucumber puredd- 1/2 minced, one red bell pepper, one big sweet onion, cilantro, 4 roma tomatoes along with the rest of the chunky ingredients and lemon/lime juice... salt/peppa/garlique'
,
Outstanding flava!!!!!!!!!!

[2manymustangs]

…
OK, I am absolutely making this TODAY... I was too tired and it was too late when I left the office last night to get the ingredients and make it...

Anyone here have a suggestion for additions/enhancements to this dish "Aguachile"???

Shrimp, Serrano peppers, cilantro, lemon juice, cucumber, sweet onion, salt, soy sauce...

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!!!

[RogerThat99]

Bruce is working hard. He wants some Ceviche.

[HB Vic]

Bruce is working hard. He wants some Ceviche.

Pass some my way lol

[2manymustangs]

Bruce is working hard. He wants some Ceviche.

Yeahhhh baby!