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Just made a batch of ceviche (great way to cook fish)



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 2 months ago '21        #1
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Mr Wendal  topics gone triple plat - Number 1 spot x6
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Just made a batch of ceviche (great way to cook fish)
 

 
Those not familiar ceviche is a peruvian way to cook the fish. Basically you soak the fish in lime juice and vegetables and it cooks the fish after a hour or 2.

Im a fisherman so we usually make a batch offshore with american red snapper and eat it on the boat for lunch. A mexican restaraunt by my house makes it with tilapia or shrimp and its pretty dam good.
Snapper has always been the best to use for me.



image

I used mutton snapper i caught in key west on sunday. You just cut the filet up in small pieces . I actually used poultry scissors they worked better than any knife.




I squeezed about 14 limes over the fish while i added the ingredients
A couple jalepeno
A half of red onion
A honey mango
Cilantro paste (didnt feel like chopping cilantro but shouldve)


image



After about 2 hours it was finally ready to eat


image


I admit i went light on the veggies it was tasting a little too limey so i went and took 2 more jalepenos off my plant out back and the rest of the red onion and added it in.



image

That was it. That was the kick i needed . Altho i dont like too hot this ceviche is now on the verge of too hot so its substainable. The way it waters on your taste buds makes you want to have another bite.

image

I use tostitos scoops but the mexican restaraunt uses saltines. Both ways good.
Again fresh fish is key . And better if its flaky but also you can use gulf pink shrimp and just cut them in pieces.

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 2 months ago '21        #2
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
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 2 months ago '19        #3
WestPittsburg 
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That's wassup you use snapper?
I use snapper and make it late at night so the flavor really get in
@ my ese know bout this
+2   

 2 months ago '19        #4
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
Tilapia or any white fish works but snapper taste the best
+2   

 2 months ago '21        #5
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
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 WestPittsburg said
That's wassup you use snapper?
Yes mutton snapper.
But i usually use American red snapper.
My fridge has both kind i caught this weekend.

I shouldve made a thread on how to make mahi tacos. We caughf 40 the other day i was giving them away to my neighbors lol
+4   

 2 months ago '19        #6
WestPittsburg 
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I eat min on tostadas with slices of avocado on and I use white onion tho
+4   

 2 months ago '06        #7
WigzBeenSplit  topics gone triple plat - Number 1 spot x5
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Looks good brother
+1   

 2 months ago '19        #8
WestPittsburg 
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And you gotta have the tapatio to put on it lol

 2 months ago '21        #9
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
Props total: 5689 5 K  Slaps total: 3217 3 K
 WestPittsburg said
And you gotta have the tapatio to put on it lol
Whats that red sauce ?
+1   

 2 months ago '19        #10
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
 Mr Wendal said
Whats that red sauce ?
Tapatio is like Mexican ketchup lol but nah it's a light hot sauce that Is a staple in my home

It's like mexicsn Tabasco
+2   

 2 months ago '21        #11
JayMurdoch  topics gone triple plat - Number 1 spot x2
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ceviche is good as fu*k. Gotta have tostadas though





+15   

 2 months ago '19        #12
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
Try making it with bay scallops and shrimp its fuego I let mine sit over night to really get that flavor
+6   

 2 months ago '19        #13
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
 Mr Wendal said
Those not familiar ceviche is a peruvian way to cook the fish. Basically you soak the fish in lime juice and vegetables and it cooks the fish after a hour or 2.

Im a fisherman so we usually make a batch offshore with american red snapper and eat it on the boat for lunch. A mexican restaraunt by my house makes it with tilapia or shrimp and its pretty dam good.
Snapper has always been the best to use for me.






I used mutton snapper i caught in key west on sunday. You just cut the filet up in small pieces . I actually used poultry scissors they worked better than any knife.




I squeezed about 14 limes over the fish while i added the ingredients
A couple jalepeno
A half of red onion
A honey mango
Cilantro paste (didnt feel like chopping cilantro but shouldve)







After about 2 hours it was finally ready to eat






I admit i went light on the veggies it was tasting a little too limey so i went and took 2 more jalepenos off my plant out back and the rest of the red onion and added it in.






That was it. That was the kick i needed . Altho i dont like too hot this ceviche is now on the verge of too hot so its substainable. The way it waters on your taste buds makes you want to have another bite.



I use tostitos scoops but the mexican restaraunt uses saltines. Both ways good.
Again fresh fish is key . And better if its flaky but also you can use gulf pink shrimp and just cut them in pieces.

@ @ @ @ @ @ @ @
You need cilantro
+4   

 2 months ago '21        #14
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
Props total: 5689 5 K  Slaps total: 3217 3 K
 WestPittsburg said
You need cilantro
I used the tube kind. Cilantro paste.
-3   

 2 months ago '21        #15
JayMurdoch  topics gone triple plat - Number 1 spot x2
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 WestPittsburg said
You need cilantro
 Mr Wendal said
I used the tube kind. Cilantro paste.
I agree with the cilantro part, I love cilantro. Ive never tried the paste though. You can also add cucumbers and avocado, they're both delicious.
+2   

 2 months ago '21        #16
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
Props total: 5689 5 K  Slaps total: 3217 3 K
 JayMurdoch said
I agree with the cilantro part, I love cilantro. Ive never tried the paste though. You can also add cucumbers and avocado, they're both delicious.
The mexican place uses corn and avocado . Ill pass on the cucumbers
+2   

 2 months ago '19        #17
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
 JayMurdoch said
I agree with the cilantro part, I love cilantro. Ive never tried the paste though. You can also add cucumbers and avocado, they're both delicious.
I don't care for cucumbers
+2   

 2 months ago '19        #18
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
 Mr Wendal said
I used the tube kind. Cilantro paste.
Fresh is hella better broski
+3   

Top 10 most slapped recently  2 months ago '20        #19
MrDarkCloud  topics gone triple plat - Number 1 spot x3
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Looks good mayne.
+2   

 2 months ago '21        #20
JayMurdoch  topics gone triple plat - Number 1 spot x2
Props total: 8788 8 K  Slaps total: 1373 1 K
 Mr Wendal said
The mexican place uses corn and avocado . Ill pass on the cucumbers
 WestPittsburg said
I don't care for cucumbers




to each their own




+1   

 2 months ago '19        #21
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
 Mr Wendal said
Those not familiar ceviche is a peruvian way to cook the fish. Basically you soak the fish in lime juice and vegetables and it cooks the fish after a hour or 2.

Im a fisherman so we usually make a batch offshore with american red snapper and eat it on the boat for lunch. A mexican restaraunt by my house makes it with tilapia or shrimp and its pretty dam good.
Snapper has always been the best to use for me.






I used mutton snapper i caught in key west on sunday. You just cut the filet up in small pieces . I actually used poultry scissors they worked better than any knife.




I squeezed about 14 limes over the fish while i added the ingredients
A couple jalepeno
A half of red onion
A honey mango
Cilantro paste (didnt feel like chopping cilantro but shouldve)







After about 2 hours it was finally ready to eat






I admit i went light on the veggies it was tasting a little too limey so i went and took 2 more jalepenos off my plant out back and the rest of the red onion and added it in.






That was it. That was the kick i needed . Altho i dont like too hot this ceviche is now on the verge of too hot so its substainable. The way it waters on your taste buds makes you want to have another bite.



I use tostitos scoops but the mexican restaraunt uses saltines. Both ways good.
Again fresh fish is key . And better if its flaky but also you can use gulf pink shrimp and just cut them in pieces.

@ @ @ @ @ @ @ @
My aublita showed me how to make it I thought it came from Mexico lol
+1   

 2 months ago '21        #22
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
Props total: 5689 5 K  Slaps total: 3217 3 K
 WestPittsburg said
My aublita showed me how to make it I thought it came from Mexico lol
The peruvians claim peru
+2   

 2 months ago '21        #23
Mr Wendal  topics gone triple plat - Number 1 spot x6 OP
Props total: 5689 5 K  Slaps total: 3217 3 K
 MrDarkCloud said
Looks good mayne.
Thanks brother very healthy as well. Look forward to me posting many more fishing recipes
+1   

 2 months ago '18        #24
PooPoopops  topics gone triple plat - Number 1 spot x3
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Fish? That is my favorite dish
+4   

 2 months ago '19        #25
WestPittsburg 
Props total: 15113 15 K  Slaps total: 2939 2 K
 Mr Wendal said
Thanks brother very healthy as well. Look forward to me posting many more fishing recipes
It's hella healthy
+2   



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