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Thread: Halibut Ceviche

  1. #1
    Senior Member ThEoRy's Avatar
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    Halibut Ceviche

    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #2
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    i love me ceviche. being from a country that was once colonized by the spanish, i have a soft spot for all acid cooked food. hehe.

  3. #3
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    Thanks for sharing. I always learn something from your videos.

    It may be a trick of the camera, but your knuckles appear close to the board. With the amount of chopping you do, that seems like it could get uncomfortable. Do you prefer narrow knives that give better tip control and slice well over knives that might be better at chopping.

    Jay

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    Thanks for the video, great presentation.
    Reminded me how long it's been since I had Ceviche.
    I think I'll head out to the fish market today!

    Glen

  5. #5
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by jaybett View Post
    Thanks for sharing. I always learn something from your videos.

    It may be a trick of the camera, but your knuckles appear close to the board. With the amount of chopping you do, that seems like it could get uncomfortable. Do you prefer narrow knives that give better tip control and slice well over knives that might be better at chopping.

    Jay
    The Tanaka is currently about 51mm tall at the heel so there's just enough clearance. It may be the angle that makes it look closer. Maybe time for a new Tanaka??
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #6
    Senior Member Crothcipt's Avatar
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    Mad props on the vid. Wish I could serve that for lunch.
    Chewie's the man.

  7. #7
    Senior Member Jmadams13's Avatar
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    Looks good. Makes me hungry
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #8
    Senior Member chinacats's Avatar
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    Awesome, thanks!

    What went in the blender with the avocado and oil (sour cream, creme fraiche)? Also curious if you use salt.
    once in a while you get shown the light, in the strangest of places if you look at it right

  9. #9
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    El Pescador's Avatar
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    Totally copied you and put together yellowtail collar ceviche. Made the avocado sauce too!
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  10. #10
    Senior Member mpukas's Avatar
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    I've learned to "cook" the raw fish in a lot of citrus - submerged - for the desired amount of time - 20, 30, 40 minutes or whatever you prefer, depending on the fish, and then strain it and discard the juice. It's done it's work, and has a funk to it. You could go so far as to rinse it and dry it. Then mix in mire, fresh juice, seasonings. The ceviche is much cleaner tasting this way. Also, strain your lime juice as well as lemon juice to avoid lime pulp and membranes - had it happen to me and it's not nice in a presentation to get a bite of lime membrane.

    Nice track!
    Shibui - simplicity devoid of unnecessary elements

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