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Old 03-09-2006, 09:32 AM   #11
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Wow. Thanks guys. Being a sushi fan the rawness factor doesn't really bug me. Can I just toss stuff in til it looks good or are there certain proportions I should observe? GB, will check out your link later, must dash today.
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Old 03-09-2006, 09:33 AM   #12
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The important ingredient is the acid. As long as you have enough of that to "cook" the fish then the rest of the ingredients you can do to taste.
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Old 03-09-2006, 09:51 AM   #13
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I have a friend who lives on the northeast coast and has access to all kinds of fresh seafood. He makes ceviche with swordfish, scallops, shrimp, and whatever else looks fresh that day.
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Old 03-09-2006, 09:53 AM   #14
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ya know, i've been thinking of mia members a lot lately. whatever happened to lugaru?
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Old 03-09-2006, 09:55 AM   #15
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OK here is my question for all of those who have made it since I have never made it myself. With sushi you need to make sure your fish is sushi grade (highest quality). Does your fish for ceviche need to be of the same quality or will the acid give you a little leeway? I would certainly not use questionable fish (ever), but does it have to be sushi grade?
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Old 03-09-2006, 09:55 AM   #16
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Quote:
Originally Posted by buckytom
whatever happened to lugaru?
You read my mind Bucky. I was wondering about him just yesterday.
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Old 03-09-2006, 10:04 AM   #17
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I'd want the fish to be sushi grade. While the acid in a ceviche gives the fish the appearance of being cooked, no heat has been applied to kill any bacteria present. Does the acid do all that heat would have done???
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Old 03-09-2006, 06:50 PM   #18
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OK. This is all very valuable info. How do ensure I am buying sushi grade fish? And here is another question. We have an Asian market that has tank after tank full of fish. If I get them to kill me one of those babies would that be OK? LOL. That didn't come out exactly the way I wanted it to, but I think you get what I mean.
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Old 03-09-2006, 08:54 PM   #19
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For ceviche, sushi grade does not always apply since you're not always using fish that goes in sushi. For ceviche, I prefer a mild white fish like halibut, sea bass, snapper, etc. You're not really going to go to a store and see something labeled as "sushi grade" halibut for example. Just buy the freshest possible fish. Ask the fishmonger for his input.
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Old 03-09-2006, 09:45 PM   #20
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Sadly to say, I have not tried this dish yet... and considering how much I love sushi... (even tho different) you think I would have tried it by now. I see it on the menu and think about it, but always end up deciding against it. I must try!!!! Someone, please f/u with me in 2 weeks to make sure I have tried it!!! Otherwise I will keep "meaning to" but never follow through. Arrrgghh!
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