Home Forums Hunting & Shooting Hunter's Campfire 2014 East Texas Gathering

Ceviche � that's that spicy South American sushi, isn't it? Fresh, raw fish?

Funny that you say that Steve. I,just today,have gathered up everything I need(minus the purple that's going on the lower but that's gonna happen late next week)to put this thing together.I even threw in a CMC trigger cuz she doesn't want to chip a nail with that crappy,standard AR trigger.
I'll slip you a pic when it's colored up and done.
One thing Steve... Don't tell any of your LSU brethren where you got this thing... I'm busy enough trying to make olive trees grow in southwest Texas... I'm not in the funky colored gun bidness.

My buddy had a live on boat down at San Carlos on the Baja, I'd go down and captain it while they spear fished. We'd make Ceviche as a salsa and eat it on tortilla chips. raw fish, lime juice, jalapeno, tomato, onion, cilantro... good boat food.

Kent

Yeah I know... Adult supervision may be needed a little more than I can bother with. That's why I might bring my son Brady. At sixteen,he's more mature than any of my friends... Doc Rocket included.
And I appreciate the warm invitation. I thought that we'd met before,no ? Hell... I don't remember where I peed last.

It can be made spicy or not, different people prepare it differently, but it is always white fish meat. However there is ceviche de conchas negras (black scallop ceviche) which is of course made with scallops and said to be very afrodisiac.

I made the freshest and lightest version:
fresh sliced and diced fish and key lime juice

You can add
aji limo (a type of peruvian chili pepper)
rocoto (hot hot red bell-sized chili pepper)
red onions
and a side of "choclo" (peruvian corn on the cob)
camote (sweet potato/yam)
The juice is called leche de tigre (tiger's milk) and is made by blending some fish with the key lime juice.
different seafood species can be added octopus, scallops, calamari.

Whoa! Didn't mean to jab you in the eye! Just kidding.

Figures Chile would claim pisco. I don't recall having it with Coke while there, just as a sour or neat, but that could have been due to the folks I was around.

I'll call the shrimp pimp before I head up there.

Evidence suggests they were connoisseurs of the good stuff, most likely peruvian pisco secretly infiltrated in Chile and drank as local... hahaha
despite the animosity between Peru and Chile (from a war 150yrs ago) I have no evil feelings, since my sister is married to a Chilean, lives in Chile. His family prefers peruvian pisco too, and had quite a good time in my wedding, when all the cocktails were pisco based, since my wife is from that region.

This was an awesome magazine ad saying, Chile say goodbye to Pisco.


by the way, the first saturday in february is National Pisco Sour day in Peru

Never had good ceviche while I was in Chile either. Matter of fact, I think it was ceviche that made me sick the very first night in Iquique. That made the trip to altitude even worse, but that's another story.

The best I can recall was made by a Peruvian fellow I went to school with in east Texas. He made it in the dorm room.

Bought fish in a local store (after going through a lot of trouble to get the right ones) and he did his thing. While the ceviche set "cooking", he took the head, fins, and backbone and made a soup he cooked on a hot plate. Didn't use a lot of stuff in either, but both were as good as I've had anywhere since.

Like I said, somebody should have warned me. The only other time I have had my feet in the ocean was Easter weekend in 1968, in St. Augustine, Fl. and it was so cold that I only got up to my knees. Four of us drove down from Ft. Gordon, Ga. for the weekend. miles

I have a bottle of pisco that a lady from Peru gifted me years ago. The grapes were grown inside the bottle, then the bottle was filled with pisco. Pretty cool looking, but I just keep it around for decoration. She brought me another bottle that I drank, tasted pretty much like moonshine. I'm sure it would have stripped the paint off your car if it were spilled on it.

Looks to be a very good group signing up Ed.

Anyone that turns their nose up at ceviche,ain't got the sense God gave a mule.

I have to.

Can't chew (no teeth).

Can't swallow (paralyzed throat).

Mules can generally do all right with both.

(without bein' taught)

Is Doctor Howell going?

no

The ever present dilema while hauling one of those substantial pieces is, "Do I tarp it,...or just let it hang out?"

Talkin' about the GUN,....you dirty minded ruffians !

Loading involves winching from the headache rack to the trail, and the muzzle is accordingly directed due aft during transit.

.....talk about discouraging tailgaters,.....it's a hands down winner, in that regard.

Attracts Highway Patrol types, too,.....and while ALL of my encounters have thus far been friendly, it's kinda' hard to GET anywhere when they're radioing ahead to their Buds, so's THEY can pull you over and check out your cool toy, and get the standard breifing on recreational artillery sports.

GTC

"Tarp" it with a "dead body."

Exactly what I was thinking. I hope more folks come, too.

I have PM'ed, emailed, and started a thread to Rick Bin to make this a "sticky" so it stays in front of more folks.

Ed

P.S. I also love Ceviche!