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#1 Père Ubu

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Posted 27 April 2011 - 01:45 PM

I had a yummy plate of ceviche for lunch with co-workers and lamenting the lack of beer, when I thought that it might go well with a nicely louched up absinthe.

Anyhoo, as the son of a Peruvian mother, I've been eating ceviche all my life, and love it. Typically eaten within sight of the beach, or on it, and for adults, usualy served with beer. But a nicely louched up, and slightly iced, absinthe would sure make a decent option to the beer.

Hmm, I am meeting my folks at the beach in August, and I was planning on bringing a bottle of absinthe with me. Hmmmmm :g:

Edited by Miguel, 27 April 2011 - 01:46 PM.


#2 Joe Legate

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Posted 27 April 2011 - 01:55 PM

I think it would be fantastic. I enjoy absinthe with sushi but it can overpower the delicate flavors. I don't think it would be a problem with ceviche.

#3 Absomphe

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Posted 27 April 2011 - 01:57 PM

I've had the two together, and enjoyed the pairing immensely.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#4 Derrick

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Posted 27 April 2011 - 02:03 PM

Ceviche...yum! :dribble:
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#5 Père Ubu

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Posted 27 April 2011 - 02:11 PM

I think it would be fantastic. I enjoy absinthe with sushi but it can overpower the delicate flavors. I don't think it would be a problem with ceviche.


True dat. specially the way my mom makes it. it looks like this: Posted Image

she used aji, which is quite strong, although in Lima I saw a lot using rocoto as pictured above. also very hot.

Edited by Miguel, 27 April 2011 - 02:16 PM.


#6 Bob Tessier

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Posted 28 April 2011 - 03:14 AM

We managed to be two weeks in Peru back in '08, and never tried Ceviche. Shameful.
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#7 Père Ubu

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Posted 28 April 2011 - 03:20 AM

My Acadian wife took to Peruvian cuisine quite readily. The seafood, hot spices, rice, smothered meats, and fresh fruits really appealed to her.

#8 Bob Tessier

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Posted 28 April 2011 - 03:58 AM

I had quite a yummy plateful at Manos Morenas in Lima.
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#9 Larspeart

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Posted 23 February 2012 - 08:20 PM

Well, considering how well Pernod goes with seafood (and has been a CLASSIC go-to for chefs for decades), I think you're dead on.

In fact, I know you are, cuz ive done it before! I tend to use it After I use my acid.

Of course, always realize what fish you are working with, how delicate it can be, and how STRONG absinthe favors can come out. A little goes a loooong way.

Seafood, and chocolate, are two of absinthe's best friends. ;)

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#10 Larspeart

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Posted 23 February 2012 - 08:22 PM

My Acadian wife took to Peruvian cuisine quite readily. The seafood, hot spices, rice, smothered meats, and fresh fruits really appealed to her.

Who doesnt that appeal to, ;)

Ages ago, my first serious girlfriend and her Mom, Acadians both, took my Greek-Italian cooking background, and merged 'em all. My friends are pretty happy with the results, :)

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French

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#11 Ron

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Posted 26 February 2012 - 11:23 AM

Greeks make terrible cooks.
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#12 Larspeart

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Posted 26 February 2012 - 02:25 PM

My GReat-gram is crawling out of her grave to find you...


And make you lamb.

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#13 LeRoy

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Posted 26 February 2012 - 02:36 PM

Well, they're definitely no good at pig roasts! ;)

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#14 Père Ubu

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Posted 26 February 2012 - 04:53 PM

Ron, what did you do with that pig? Looked good in the photos. :)

#15 Ron

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Posted 27 February 2012 - 08:40 AM

Oh, just your standard preparation, really.

I put my mojo in it then stuffed it into a body bag. :shock:








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Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#16 Ron

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Posted 27 February 2012 - 08:42 AM

And make you lamb.

I carry a fork just for such occasions.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#17 Père Ubu

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Posted 27 February 2012 - 08:47 AM

Your mojo!? :shock: Have you been reading the Worst Cocktail thread? :laf:


Leg of lamb? The mention of it makes me go all Homer on that.

Lamb, mmmmmmmmmm. :dribble:

Edited by Miguel, 27 February 2012 - 08:49 AM.


#18 Jay

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Posted 27 February 2012 - 04:08 PM

Absinthe goes very well with ceviche, in my experience, even with my favored recipe of a ceviche made with scallops instead of fish.

#19 Larspeart

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Posted 27 February 2012 - 05:01 PM

Your mojo!? :shock: Have you been reading the Worst Cocktail thread? :laf:


Leg of lamb? The mention of it makes me go all Homer on that.

Lamb, mmmmmmmmmm. :dribble:

Mmmm, now I want big joints of lamb, wrapped in thick bands of fat...


And served with a side of The Cyclops' cheese.

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French

We're only immortal
For a limited time.


#20 Père Ubu

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Posted 27 February 2012 - 07:47 PM

Jay, that sounds good. I prefer mollusk or mixed ceviche myself, so scallop ceviche does sound good. :)

#21 Absomphe

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Posted 28 February 2012 - 04:54 AM

Mmmm, now I want big joints


That's what (s)he said.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#22 Père Ubu

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Posted 28 February 2012 - 07:13 AM

That is what Bob Marley said!

#23 Absomphe

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Posted 28 February 2012 - 08:53 AM

That's what the Alcatraz inmates said.

Or not.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?



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