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Père Ubu

Ceviche

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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

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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.

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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: Ceviche_del_Perú.jpg

 

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

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

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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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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, :)

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Oh, just your standard preparation, really.

 

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

 

 

 

 

 

 

 

 

:secret2:

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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

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

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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.

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