Comments on: Little Fish in the Ocean So Blue https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 21 Sep 2017 14:13:03 +0000 hourly 1 https://wordpress.org/?v=7.1 By: 2017 Menu #32 https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue#comment-259186 Thu, 21 Sep 2017 14:13:03 +0000 https://www.saltshaker.net/?p=8984#comment-259186 […] Ceviche with Passionfruit – queenfish cured in emulsification of lemon and lime juices, olive oil, ginger, passionfruit, yellow chili, […]

]]> By: Try IK, You Might Like IK https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue#comment-243530 Fri, 28 Aug 2015 22:36:05 +0000 https://www.saltshaker.net/?p=8984#comment-243530 […] have none of those), and a yam chip with a creamy cilantro infused ceviche of chiri, what we call palometa in […]

]]> By: dan https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue#comment-239675 Sat, 09 May 2015 18:09:36 +0000 https://www.saltshaker.net/?p=8984#comment-239675 In reply to kieran.

You’re welcome!

]]> By: kieran https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue#comment-239672 Sat, 09 May 2015 15:06:35 +0000 https://www.saltshaker.net/?p=8984#comment-239672 Thanks for the help needed this to help me select the right kind of fish to cook!!

]]> By: Pancreas, Peas, ‘Pricots https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue#comment-235217 Mon, 24 Nov 2014 13:11:11 +0000 https://www.saltshaker.net/?p=8984#comment-235217 […] like in the other versions. To be played with – but overall, the dish worked. It’s palometa, a local fish that’s got a flavor similar to tuna and is often here referred to as Mar del […]

]]> By: All I Want For Christmas (Week) https://www.saltshaker.net/20121223/little-fish-in-the-ocean-so-blue#comment-223547 Wed, 01 Jan 2014 13:13:58 +0000 https://www.saltshaker.net/?p=8984#comment-223547 […] salmón rosado and salmón blanco, the first being actual salmon, the second being the Argentine Sandperch. Rather than just brushing them lightly with a ceviche curing liquid I decided to make it more of a […]

]]>