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Author: Subject: Baja style Bonito ceviche
hombre66
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[*] posted on 2-6-2016 at 07:42 PM


AK.. Never thought about vinegar. Gonna ad it to my next batch of rock cod ceviche.
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SuperScrappy
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[*] posted on 2-7-2016 at 08:02 AM


I use rice wine vinegar sometime with my cevechi. It has a little sweetness to it and it balances out the flavor. Bonito works great but personally like it better for machaca
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Sweetwater
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[*] posted on 2-7-2016 at 10:35 AM


Mmmmmmm, ceviche at Yolanda's.......







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hombre66
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[*] posted on 2-7-2016 at 07:28 PM


Mouthwatering photo. Would you care for a little hot sauce with your ceviche?
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[*] posted on 4-13-2016 at 09:12 AM


Skipjack, (barilette) have three to four distinct black spots under their gill plate.
Bonito have small teeth.
Neither to be confused with Barilette Blanco, a white skipjack caught in good numbers around here last year, similar to bonito in flavor, good for sashimi.

Never "cooked" ceviche in lime juice more than 30 minutes, (often less), just long enough to turn white. No need longer than that, just stir it a few times, and completely drain all the juice out, then add chile, onion, tomatoe, cilantro.....mango as well if available, pineapple...
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durrelllrobert
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[*] posted on 4-13-2016 at 09:47 AM


Just watch Andrew Zimmer eating tuna eyeball ceviche on Hawaii episode of Bizzar food Destinations. Yuuk





Bob Durrell
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[*] posted on 4-13-2016 at 10:04 AM


I really think cumin is a mandatory ingredient in ceviche. Sets off the ever-present acidity of lime/vinegar and peppers, nicely, in combination with salt. Also goes good with chucks of avocado that I put in most all of my ceviche. You just need to add the avo at the very end, so it doesnt end up all smushed.

Also prefer red onion over white and like the flavor of jalapeno over serrano.

I'm kind of a medium chunk guy; I always shoot for chunks about 1/4-3/8".
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woody with a view
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[*] posted on 4-13-2016 at 11:38 AM


For a nice change of pace look up a recipe for Peruvian ceviche with corn and sweet potato wheels to sop up the lime juice.



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[*] posted on 4-13-2016 at 12:51 PM


Quote: Originally posted by woody with a view  
For a nice change of pace look up a recipe for Peruvian ceviche with corn and sweet potato wheels to sop up the lime juice.


Went to Peru in January. Some of the restaurants had 5-8 different ceviches on the menu. Yum!
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bajaric
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[*] posted on 4-13-2016 at 01:18 PM


For Bonito another option is to wrap it in bacon and bake it, but you have to like seafood
a lot
Must say Mackerel is good if consumed immediately out of clean waters but to keep it on topic who else has some good ceviche
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willardguy
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[*] posted on 4-13-2016 at 01:26 PM


I buy it fresh made daily at the la playa fish market 6th st tijuana. I've made it all different ways but like theirs the best! always pick some up when buying smoked tuna, delicious. ;)
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[*] posted on 4-13-2016 at 04:49 PM


I like to cut bonito or skipjack in to small pieces.............and use it for bait.



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[*] posted on 4-13-2016 at 04:54 PM


Quote: Originally posted by Martyman  
Quote: Originally posted by woody with a view  
For a nice change of pace look up a recipe for Peruvian ceviche with corn and sweet potato wheels to sop up the lime juice.


Went to Peru in January. Some of the restaurants had 5-8 different ceviches on the menu. Yum!


www.foodnetwork.com › Recipes & How-Tos





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[*] posted on 4-13-2016 at 05:00 PM


we cut the cooked corn and sweet potato into 1-2" wheels. the rest looks right!



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[*] posted on 4-13-2016 at 07:19 PM


In Baja the Trigger fish or scallop makes the best ceviche. Just telling the truth!
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