Evening ladies and gents,
I've been sort of switching things up and getting a little break from meat. Here are two recent cooks.
First one is called Aguachiles and I got this recipe from Tonybel on here. Pretty easy but real refreshing. It's basically raw shrimp cooked in lime juice. That's all.
Shrimp to be peeled and deveined
Lime juice, cilantro, serrano or jalapeno chiles in the blender
Shrimp added to the mixture along with sliced red onions and cucumbers to "cook" in the fridge for about four hours.
In the meantime uncooked tortillas fried
Sliced a few for some fresh tortilla chips
Plated with some hot sauce and avocado slices
Next up was the catch of the day, shrimp from Santa Barbara. While washing them you could still smell the ocean. :thumb:
All female with roe
Since it was so fresh I drained some of the water from the roe by using butcher paper
And split them into little round, added ponzu, sake, olive oil and fresh squeezed lemon juice and gobbled them up. So farkin' gooooood!
Next cleaned the heads
Deep fried them with some seasoning
Crunchy goodness
One bite
Two bite
Only the eyes left :becky:
Fried the body with the shell on since the heads were so good
And some poke
Tuna collars and Chilean sea bass (kind of screwed the sea bass up but still was good as I usually will pan sear it)
Washed it down with some adult bevs
Thanks for looking!
I've been sort of switching things up and getting a little break from meat. Here are two recent cooks.
First one is called Aguachiles and I got this recipe from Tonybel on here. Pretty easy but real refreshing. It's basically raw shrimp cooked in lime juice. That's all.
Shrimp to be peeled and deveined
Lime juice, cilantro, serrano or jalapeno chiles in the blender
Shrimp added to the mixture along with sliced red onions and cucumbers to "cook" in the fridge for about four hours.
In the meantime uncooked tortillas fried
Sliced a few for some fresh tortilla chips
Plated with some hot sauce and avocado slices
Next up was the catch of the day, shrimp from Santa Barbara. While washing them you could still smell the ocean. :thumb:
All female with roe
Since it was so fresh I drained some of the water from the roe by using butcher paper
And split them into little round, added ponzu, sake, olive oil and fresh squeezed lemon juice and gobbled them up. So farkin' gooooood!
Next cleaned the heads
Deep fried them with some seasoning
Crunchy goodness
One bite
Two bite
Only the eyes left :becky:
Fried the body with the shell on since the heads were so good
And some poke
Tuna collars and Chilean sea bass (kind of screwed the sea bass up but still was good as I usually will pan sear it)
Washed it down with some adult bevs
Thanks for looking!
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