Ceviche

[2manymustangs]

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


Sent from my Bat Cave

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!


Sent from my Bat Cave

[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.

[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...

[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

[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

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...



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...



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




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...