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07-11-2022 , 11:29 AM

#19376

thethethe

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 8,510

Also seems a little steep...

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07-11-2022 , 08:04 PM

#19377

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

Coincidentally just saw a 20% off on dumplings on their IG. I forget the code though.

No idea what that pricing is. They have giant vats that look the same as the small jars, but that still seems wrong. Regular jar is $15 and you can get them at Target now, in addition to many other retailers.

Edit: SLAMDUMP25 for 25% off order

Last edited by 27offsuit; 07-11-2022 at 08:19 PM.

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07-11-2022 , 10:02 PM

#19378

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by cs3

Had some rockfish filets in the freezer so decided to make a batch of ceviche.
First step is definitely not photogenic

Bumping this, just made it again tonight, I love this dish.

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07-11-2022 , 10:02 PM

#19379

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by cs3

I kind of use a combination of several recipes I've liked over the years.
For a typical batch here's what I do:

--dice 3lbs firm white fish, then mix with the juice from ~12 limes. cover in fridge for about 30 minutes until fish is opaque. I usually mix once during this time to make sure all the fish is evenly "cooked" by the lime.

If you use frozen filets cut them up while still partially frozen. If using fresh fish I highly recommend throwing them in the freezer until they firm up. It will making cutting much easier and cleaner. (tilapia, white sea bass, assorted rockfish all work great)

--While fish is resting in the lime juice chop up:
4 roma tomatoes
1 peeled cucumber
1 red onion
I bunch cilantro
2-3 chilis, whatever heat level you prefer

--Drain off the lime juice from fish and combine with the chopped veggies. I add plenty of salt and pepper, and a couple tablespoons of hot sauce.

--For the spread I just eyeball the amounts and go by taste. Sorry, not very precise but I use:
2 large avocados
~1.5 dry cups of mayo
~1 dry cup sourcream
juice of 1 lime
cumin
hot sauce
I mash up the avocados and then stir everything else in until smooth.

--For the tostada shells I brush corn tortillas with olive and salt them (olive oil cooking spray is super convenient for this). Then throw them on a foil lined cookie sheet in a 450* oven until they just start to brown 3-4 minutes. Flip them, then put back in the oven until the other side begins to brown, about 2 more minutes or so.

Love this recipe, so fresh and tasty.

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07-11-2022 , 11:12 PM

#19380

hansmolman

old hand

Join Date: Sep 2010 Posts: 1,846

Looks like I’m making ceviche. Looks incredible

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07-12-2022 , 07:59 AM

#19381

Randall Stevens

veteran

Join Date: May 2014 Posts: 2,693

Quote:

Originally Posted by hansmolman

Looks like I’m making ceviche. Looks incredible

+1

Thanks for bumping Nit, I hadn't seen that.

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07-12-2022 , 08:57 AM

#19382

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

@cs3 i see you mentionned tilapia, so you think this process cooks the fish enough to cook any quality of fish? I'd like to eat more ceviche pour im scared to use cheap fish.

I get free sashimi grade salmon but i dont think ceviche salmon > salmon dipped in soysauce

did the colorado chile with short rib + cauliflower rice. Definitely decent but im not saving the recipe https://www.isabeleats.com/chile-colorado-recipe/

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07-12-2022 , 12:18 PM

#19383

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

^Yeah I don’t eat Tilapia, not picky but it’s the one fish I avoid. No idea about your market but I use frozen I think Branzino and Red Snapper that I can get at reasonable prices. I think any white fish filet would work.

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07-12-2022 , 03:16 PM

#19384

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,688

I don't think I'd be in a hurry to eat any ceviche made from freshwater fish.

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07-12-2022 , 04:26 PM

#19385

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

ok ill chk the asian store for something other than pegasus/tilapia

https://prohomecooks.com/recipes/the...-your-kitchen/

green garlic ranch sauce looks amazing

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07-12-2022 , 07:11 PM

#19386

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

made my first italian style pizza in my regular oven

faster than ny pizza but unsure if i prefer it

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07-12-2022 , 07:35 PM

#19387

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,146

Looks good ser

What NY pizza dough recipe do you use? I’m thinking about making dough sometime this week.

Sent from my iPhone using Tapatalk

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07-12-2022 , 08:05 PM

#19388

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,294

Le'flame

Looks amazing

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07-12-2022 , 08:17 PM

#19389

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,802

Quote:

Originally Posted by 5 south

I don't think I'd be in a hurry to eat any ceviche made from freshwater fish.

this is solid advice in most cases of mass packaged fish.
now catching it yourself and making ceviche could be a different story and would make a great trip report for someone to type up

Quote:

Originally Posted by foatie

Le'flame

Looks amazing

sure does

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07-12-2022 , 08:27 PM

#19390

rickroll

oddly catty

Join Date: Aug 2011 Posts: 22,760

Quote:

Originally Posted by REDeYeS00

this is solid advice in most cases of mass packaged fish.
now catching it yourself and making ceviche could be a different story and would make a great trip report for someone to type up

sure does

i've been eating lots of self caught striped bass, usually keep one fillet every few days and dispense the rest to neighbors

no ceviche, sounds like too much work when i can just fry it or bake it

pro tip when filleting a striper, remove the dark meat that runs along the spinal column, that's where the nasty fishiness flavor comes from, if you don't cook that you'll increase the flavor immensely

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07-12-2022 , 09:02 PM

#19391

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by rickroll

I feel like making ceviche is arguably easier than pan frying a filet. You cut into little pieces and let it cook/marinate in citrus juice and maybe some seasoning and oil. I guess if you don’t have a simple citrus juicer it’s a little bit of work.

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07-12-2022 , 09:09 PM

#19392

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,930

Quote:

Originally Posted by Da_Nit

Fresh fried tortilla chips puts with ceviche puts it into top tier. So that is obviously a pain in the ass that adds to the work. I guess those baked tostada things from cs3 work too, so maybe I'm wrong.

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07-12-2022 , 11:01 PM

#19393

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

Quote:

Originally Posted by miamicheats

Looks good ser

What NY pizza dough recipe do you use? I’m thinking about making dough sometime this week.

Sent from my iPhone using Tapatalk

kenji obv

the semolina flour on the peel sticks under it and makes it even better

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07-12-2022 , 11:02 PM

#19394

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

Quote:

Originally Posted by txdome

i'll be trying in the next days, we'll know then!

Quote

07-13-2022 , 07:59 PM

#19395

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

made kenji chipotle orange sauce, its pretty good. No pan scrubbing cuz i cooked the chops on the bbq

btw i finished the bear the other day, its pretty good but damn they go soft on the abuse. My chefs abused me way harder at school. That day where both quit would have been a decent day for us.

are these chicago beef sandwhiches worth it? https://www.youtube.com/watch?v=PNGtpfEahwI i found this. Looks just ok. You use eye of round or similar bad cuts right?

Last edited by SerOuanling; 07-13-2022 at 08:08 PM.

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07-14-2022 , 02:06 PM

#19396

rickroll

oddly catty

Join Date: Aug 2011 Posts: 22,760

First you catch the striped bass then filet it, be sure to remove the darker meat running along the spine, that’s where the fishy flavor comes from

Put salt, pepper, mayo, & other seasoning you like on both sides

If you used a real lemon them after squeezing it on the fish, cut it up and layer under it the fillet on the tray

Bake 10 minutes at 425, may need to go back in up to 5 min longer as each fillet is different, this one went back in for 3 min

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07-14-2022 , 04:38 PM

#19397

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

"that’s where the fishy flavor comes from"

bro thats the best part

taste like anchovy

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07-14-2022 , 05:56 PM

#19398

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Damn that looks pretty good Rick.

I’m also with Ser. I’m cool with separating them but I’d eat both.

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07-14-2022 , 07:33 PM

#19399

SerOuanling

grinder

Join Date: Feb 2022 Posts: 491

made kenji salsa verde with capers.

slapped some dijon on one side to mix with verde then: radish and pickled onions

my asian store has yellow tail snapper and white bass on sale, any of them would be good for ceviche?

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07-14-2022 , 08:52 PM

#19400

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,215

Made some chili crisp, version of this recipe (its an instagram video, how do I post them so we can watch in thread?)

https://www.instagram.com/reel/Ce6kF..._web_copy_link

also looks some tips from Serious Eats recipe and added mushroom powder & MSG

Very good but not as good as Momofuku

<I gotta figure out the right temp to set my induction burner because I burned 2 batches of garlic and shallots when I got distracted for a few minutes>

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