Lil Ed
VIP Member
- Jul 15, 2011
- 786
- 1,060
Does anyone like Ceviche? it's so easy to make!!!
Do you know how to make it? or do you actually pay 18 to $23 for a plate?
1LB FRESH FISH *FLOUNDER*
1. HALIBUT
OPTION 2. TILAPIA <- 120 GRAMS PROTEIN PER LB
OPTION 3. SWORDFISH
OPTION 4. SNAPPER
OCTOPUS
CUT THE PUSSY IN SMALL BITE SIZE PIECES AFTER IT COOLS DOWN FROM THE LOW BOIL IN APPROX 1 HOUR. 30 MINUTES.
SEA SALT ..FINE ...COVER CUT FISH ON BOTH SIDES WITH SALT.GIVE IT A PUNCH OF SALT. LOL
RED PEPPER or JALAPENO ...TAKE ENTIRE CENTER OUT AND MAKE SURE ITS SKIN IS NOT CRACKING OR ITS HOT HOT HOT
LIMES NOT YELLOW NOR DARK GREEN MAKE SURE THEY ARE FAT AND JUICY 1LB OF FISH WILL NEED 4 LIMES TO 4 AND HALF
RED ONION BUT DON'T USE THE CENTER
CILANTRO ...YES PLEASE .........COVER IT IN CILANTRO
2 GARLIC CLOVES
1 SMALL SLICE OF GINGER CLEAN FROM THE SKIN
I TURN THE GARLIC AND GINGER INTO A PASTE FOR THE MIX IN THE BOWL.
AFTER IT IS ALL NICE AND MIXED, PUT IT IN THE FRIDGE FOR APPROX 5 TO 10 MINUTES THEN AFTER MIX IT AGAIN WITH A LITTLE BIT OF MILK TO FIX THE ACIDITY AND PREPARE TO ENJOY INCREDIBLE CEVICHE FOR 2 OR APPROX 8 TO 9 USD...
THE KING OF CEVICHE.. CHEZ JAVIER WONG
GREAT TIPS IN THIS VIDEO
NO OCTOPUS NEEDED BUT IF YOU LOVE IT LIKE MANY DO......CHECK THIS VIDEO OUT..... THE TEMP IS ABOUT 180 TO 190 FOR 1 TO 1 1/2 HOURS. ALSO USE RED COOKING WINE IN THE WATER THE ENTIRE BOTTLE. THIS GUY IN THE VIDEOS HAS GREAT TIPS.... THE WINE CORKS IN THE WATER ARE NOT BS.... IT DOES COME OUT VERY TENDER.
Most fish seem to range from 70 to 90 grams of protein per lb but Tilapia ranges from 90 to 120 grams of protein per lb
Only real negative thing about ceviche is the potential sodium, but you can control it to a degree with how much Sea Salt you use.
Do you know how to make it? or do you actually pay 18 to $23 for a plate?
1LB FRESH FISH *FLOUNDER*
1. HALIBUT
OPTION 2. TILAPIA <- 120 GRAMS PROTEIN PER LB
OPTION 3. SWORDFISH
OPTION 4. SNAPPER
OCTOPUS
CUT THE PUSSY IN SMALL BITE SIZE PIECES AFTER IT COOLS DOWN FROM THE LOW BOIL IN APPROX 1 HOUR. 30 MINUTES.
SEA SALT ..FINE ...COVER CUT FISH ON BOTH SIDES WITH SALT.GIVE IT A PUNCH OF SALT. LOL
RED PEPPER or JALAPENO ...TAKE ENTIRE CENTER OUT AND MAKE SURE ITS SKIN IS NOT CRACKING OR ITS HOT HOT HOT
LIMES NOT YELLOW NOR DARK GREEN MAKE SURE THEY ARE FAT AND JUICY 1LB OF FISH WILL NEED 4 LIMES TO 4 AND HALF
RED ONION BUT DON'T USE THE CENTER
CILANTRO ...YES PLEASE .........COVER IT IN CILANTRO
2 GARLIC CLOVES
1 SMALL SLICE OF GINGER CLEAN FROM THE SKIN
I TURN THE GARLIC AND GINGER INTO A PASTE FOR THE MIX IN THE BOWL.
AFTER IT IS ALL NICE AND MIXED, PUT IT IN THE FRIDGE FOR APPROX 5 TO 10 MINUTES THEN AFTER MIX IT AGAIN WITH A LITTLE BIT OF MILK TO FIX THE ACIDITY AND PREPARE TO ENJOY INCREDIBLE CEVICHE FOR 2 OR APPROX 8 TO 9 USD...
THE KING OF CEVICHE.. CHEZ JAVIER WONG
GREAT TIPS IN THIS VIDEO
NO OCTOPUS NEEDED BUT IF YOU LOVE IT LIKE MANY DO......CHECK THIS VIDEO OUT..... THE TEMP IS ABOUT 180 TO 190 FOR 1 TO 1 1/2 HOURS. ALSO USE RED COOKING WINE IN THE WATER THE ENTIRE BOTTLE. THIS GUY IN THE VIDEOS HAS GREAT TIPS.... THE WINE CORKS IN THE WATER ARE NOT BS.... IT DOES COME OUT VERY TENDER.
Most fish seem to range from 70 to 90 grams of protein per lb but Tilapia ranges from 90 to 120 grams of protein per lb
Only real negative thing about ceviche is the potential sodium, but you can control it to a degree with how much Sea Salt you use.