04-21-2006, 10:51 PM
Ah yes. Now its brew time. I could go for a New Casltle Brown Ale right now with a side of Lobster, Unagi and Tako sushi. Ohhhh and the lemon is all over the West coast too.
Out here, we even make Ceviche. That's when you take your favorite delicate fillets and drown them in pure lemon juice for a couple of hours. The acidity cooks the fish. It's kind of like a Mexican version of Sushi only cooked.
Now you got me started.
Per 1lb fish fillets soaked in lemon, add:
1/4 cup chopped onion
4 sprigs of cilantro (finely minced)
1/2 medium tomatoe (finely diced)
1/2 green chile pepper (Serrano or Jalapeno) (More if desired)
After fish has soaked for 2hrs, mix remaining ingredients in and stir until thoroughly mixed.
Serve on Crackers, Tostadas or Melba Toast. This recipe also works well on the Garlic Trisquit Crackers. Yummmmmmmy![cool]
****Forgot the side dish******
Must be accompanied with a nice Saporro, Asahi or Kirin Beer.
[signature]
Out here, we even make Ceviche. That's when you take your favorite delicate fillets and drown them in pure lemon juice for a couple of hours. The acidity cooks the fish. It's kind of like a Mexican version of Sushi only cooked.
Now you got me started.
Per 1lb fish fillets soaked in lemon, add:
1/4 cup chopped onion
4 sprigs of cilantro (finely minced)
1/2 medium tomatoe (finely diced)
1/2 green chile pepper (Serrano or Jalapeno) (More if desired)
After fish has soaked for 2hrs, mix remaining ingredients in and stir until thoroughly mixed.
Serve on Crackers, Tostadas or Melba Toast. This recipe also works well on the Garlic Trisquit Crackers. Yummmmmmmy![cool]
****Forgot the side dish******
Must be accompanied with a nice Saporro, Asahi or Kirin Beer.
[signature]