I spoke to chef here at work about octopus ceviche and he advised me to soak it in milk overnight! And then making ceviche with plenty of lime juice two hours before serving chilled!
I spoke to chef here at work about octopus ceviche and he advised me to soak it in milk overnight! And then making ceviche with plenty of lime juice two hours before serving chilled!
Never heard of the milk technique! The dressing is just extra virgin and lemon juice.
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I spoke to chef here at work about octopus ceviche and he advised me to soak it in milk overnight! And then making ceviche with plenty of lime juice two hours before serving chilled!
Never heard of the milk technique! The dressing is just extra virgin and lemon juice.
That’s exactly what dressing I go with for salads like that or any seafood salad! You know your stuff man!
Nah, never had fresh wasabi. Need to. Looked into ordering it a few times but never did
That is a small piece! You may have had it at a high end sushi bar. Very different from the pastes that are served most of the time. Fresh wasabi runs about $50/lb. at my Japanese grocery. A single root is typically $25. It is SO much better than the powders and pastes.
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Wowzer, that looks great!
BBQ Sea Bass and Fennel
Score.
The dressing is just extra virgin and lemon juice.
It is very good. You'll like it.
That is a small piece! You may have had it at a high end sushi bar. Very different from the pastes that are served most of the time. Fresh wasabi runs about $50/lb. at my Japanese grocery. A single root is typically $25. It is SO much better than the powders and pastes.