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Started By
Message
Ceviche in Baton Rouge
Posted on 3/15/11 at 12:11 pm
Posted on 3/15/11 at 12:11 pm
Anybody know where to find ceviche at restaurants in BR? I know Bonefish Grill has one, as does Superior for what I hear. Any other places you've had it?
7
Posted on 3/15/11 at 12:12 pm to TeamTiger3
I'm not sure I would want to try ceviche at superior
Posted on 3/15/11 at 12:16 pm to TeamTiger3
Tacos and Burritos Express on Sherwood makes a ceviche tostada. I'd imagine you can order just the ceviche.
Posted on 3/15/11 at 12:16 pm to TeamTiger3
Coyote Blues has one. Haven't had it though.
Posted on 3/15/11 at 12:17 pm to Afreaux
Coyote Blue and I think Mestizos sometimes
Posted on 3/15/11 at 12:26 pm to TeamTiger3
La Caretta has one with mahi mahi, never had it though. Now I want to try it, I LOVE their fish tacos with mahi mahi.
Posted on 3/15/11 at 12:41 pm to brfoodie
Is there a Cantina Laredo in BR? I really like their ceviche.
Posted on 3/15/11 at 12:55 pm to LSUGUMBO
quote:
Is there a Cantina Laredo in BR
Nope.
Posted on 3/15/11 at 1:17 pm to Afreaux
quote:
quote:
Is there a Cantina Laredo in BR
Nope.
Their food is pretty awesome.
Posted on 3/15/11 at 1:20 pm to bee Rye
quote:
I'm not sure I would want to try ceviche at superior
It's actually pretty good, one of my go-to's there. Shrimp and some whitefish (tilapia?) served in a taco shell bowl thing.
Posted on 3/15/11 at 2:15 pm to gutenberg
coyote Blues is good
Posted on 3/15/11 at 2:34 pm to deathvalleygrassmmmm
Coyote Blues is a "mango" ceviche.....with sweet fruit.
I searched all over BR for a good ceviche, no dice.......worked on recipies for a while......
I really like Cantinas as well.........attached is their recipie if you want it:
Seafood Mix
2 Fillets of Sea Bass
2 lbs of Shrimp
4-5 Squeezed Fresh Limes
Kosher Salt (2 pinches)
1 Tbsp Cholula Sauce
Vegetables
3 tbsp Capers, drained
2 tbsp sliced Green Olives
1/2 Red Onion, julienne sliced
1 Red Bell Pepper, julienne sliced
½ Bunch Cilantro, finely chopped
2 Vine Ripe Tomatoes, diced, seeds removed
2 Jalapenos, finely chopped (remove seeds to lower heat)
1 tsp Mexican Dry Oregano
2 tsp Salt
Garnish
Whole Avocado or 5!
Rest of bunch of Cilantro
Lime Wedges
Tortilla Chips
Cut fish and shrimp into 1/2' to 3/4" chunks. Place in plastic container with lid and add lime juice from the 4-5 limes above. Shake and refrigerate for 12 hours.
(To keep the veggies fresh and crisp, mix approximately an hour before you serve) In separate container, mix all items under Vegetables section (add ¾ tbsp salad oil if you desire the veggies a little broken down…I don’t, as I like them crunchy). Place in fridge until ready to use.
After 12 hours, remove seafood mix from refrigerator. Drain juice; add Kosher salt and Cholula Sauce. Mix well. Fold into the vegetable mix, squeeze another fresh lime in mixture and place on serving dish. Garnish with avocado, additional cilantro and lime wedges.
I searched all over BR for a good ceviche, no dice.......worked on recipies for a while......
I really like Cantinas as well.........attached is their recipie if you want it:
Seafood Mix
2 Fillets of Sea Bass
2 lbs of Shrimp
4-5 Squeezed Fresh Limes
Kosher Salt (2 pinches)
1 Tbsp Cholula Sauce
Vegetables
3 tbsp Capers, drained
2 tbsp sliced Green Olives
1/2 Red Onion, julienne sliced
1 Red Bell Pepper, julienne sliced
½ Bunch Cilantro, finely chopped
2 Vine Ripe Tomatoes, diced, seeds removed
2 Jalapenos, finely chopped (remove seeds to lower heat)
1 tsp Mexican Dry Oregano
2 tsp Salt
Garnish
Whole Avocado or 5!
Rest of bunch of Cilantro
Lime Wedges
Tortilla Chips
Cut fish and shrimp into 1/2' to 3/4" chunks. Place in plastic container with lid and add lime juice from the 4-5 limes above. Shake and refrigerate for 12 hours.
(To keep the veggies fresh and crisp, mix approximately an hour before you serve) In separate container, mix all items under Vegetables section (add ¾ tbsp salad oil if you desire the veggies a little broken down…I don’t, as I like them crunchy). Place in fridge until ready to use.
After 12 hours, remove seafood mix from refrigerator. Drain juice; add Kosher salt and Cholula Sauce. Mix well. Fold into the vegetable mix, squeeze another fresh lime in mixture and place on serving dish. Garnish with avocado, additional cilantro and lime wedges.
Posted on 3/15/11 at 2:39 pm to bossflossjr
I love this stuff.
Posted on 3/15/11 at 2:40 pm to TeamTiger3
Ninfa's used to. I went there with this cretin I worked for. He sent it back because it was raw. 
Posted on 3/15/11 at 3:13 pm to bossflossjr
Thanks for the recipe! Any more restaurant suggestions? There has to be more of them out there than this, right?
Posted on 3/15/11 at 3:15 pm to TeamTiger3
I enjoy the ceviche at Serrano's. They use flounder for theirs.
Posted on 3/15/11 at 3:18 pm to 4today
quote:
Ninfa's used to
They still do, its just off the menu...Ask your server....I get the Ceviche as an appetizer almost every time I go to Ninfas...
Posted on 3/15/11 at 4:03 pm to TeamTiger3
not at a restaurant, but the best ceviche I have had was made with wahoo. i'll see if I can get the recipe
Posted on 3/15/11 at 5:47 pm to WhiskeyTangoFoxtrot
quote:
Serrano's
Which Catman88 calls "Baton Rouge's most authentic Mexican restaurant."
I'll take "Ways to ruin your food board reputation" for $500, Alex.
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