I'm hoping for something comparable to what you'll find in South America. Post your local ceviche experience.
I'm hoping for something comparable to what you'll find in South America. Post your local ceviche experience.
x2
Don't think I've tried ceviche before, but my friends family owns a peruvian restaurant close to sunridge mall that serves it. I haven't tried the ceviche myself, but I know they do serve it. I've eaten there a few times, and it seems to have good reviews.
Pio Peruvian restaurant.
http://www.urbanspoon.com/r/15/16895...hicken-Calgary
Here's the Beyond review for Pio:
http://forums.beyond.ca/st/356726/re...serie-chicken/
Any other suggestions?
Make it at home.
All you need is acid to 'cook' the fish and you can use basa instead of snapper.
Vinegar with some lime juice and if you're a fan of it, ginger...
IMO the Ceviche at Anejo is very good.
not sure i'd want to use such a generic whitefishOriginally posted by flipstah
Make it at home.
All you need is acid to 'cook' the fish and you can use basa instead of snapper.
Vinegar with some lime juice and if you're a fan of it, ginger...
Oh leave him alone he's filapino lolOriginally posted by r3ccOs
not sure i'd want to use such a generic whitefish
A Ferrari is a high maintenance chick, you spend money regardless of what you do with her. You can baby the C63, or slap on all seasons, and you won't be spending anything but yearly maintenance. Of course that's like dating a stripper and refusing to fuck her, which would make you gay.
Originally posted by Rage2
+1, it's really simple, the East Malaysian native type my mom makes called hinava uses ginger, Thai chili, heavy on the lime , tomato, thin cut shallots and sometimes calamari with the fish. Basically almost the same thing my Peruvian friend's mom in junior high used to make, that and the fried chicken = just make sure as flip said, lots of the acid to cook, either vinegar or citric, whatever.Originally posted by flipstah
Make it at home.
All you need is acid to 'cook' the fish and you can use basa instead of snapper.
Vinegar with some lime juice and if you're a fan of it, ginger...
Edit: My mom uses mackerel usually.
Last edited by n1zm0; 11-16-2013 at 08:56 PM.
I've done it at home quite a few times. Just take Shrimp, soak it in lemon juice, lime, red onion. Serve it up with hot sauce and crackers. Delicious.
Thanks for the suggestion. Tried Aņejo tonight; they have three different styles of ceviche. We had the shrimp and scallop which was terrific.Originally posted by Mitsu3000gt
IMO the Ceviche at Anejo is very good.
I'm not usually a fan of Mexican food but Aņejo has a very unique twist to it with many options on the menu that are not what you would typically find at more standardized tex-mex places like Salt & Pepper or Julio's. The ambience was also quite good and high-energy.
Would recommend.
Try candella on 4th street they got some good ceviche.
Member since 2003.