bonjoe,

I believe you got enough detail for a well informed decision, better ask elsewhere.

Im only trying to help people understand why they cant transport foods country to country thats all, not trying to argue with people who wish they were sigmund freud, I cant compete with that.

Anyone have a good ceviche recipe? Would love to make some here at the Colorado Casa!

Thanks!

Loie

Waterworld, you're just pulling our legs right? The measures you are talking about are merely to give people a safe feeling; they don't help at all, I presume, as a potential self-thinking-pilot you knew that one. Don't be so easily aggravated; that's not the way to make friends - you don't know who you're offening.

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

My ceviche recipe:

Fresh fish: 1 pound snapper, flounder, albacore tuna, conch, shrimp, spiny lobster - cut into 1" x 2" pieces - use one type or a combination-its all good

Fresh lime juice - about 1/2 - 1 cup

1/4 cup grapeseed oil or extra virgin olive oil

1 fresh habanero chile or 3 fresh serranos, finely minced

1 small carrot finely minced (optional but good)

small handful of cilantro - chopped

1/2 small sweet onion - finely minced

cumin, salt, pepper to taste, Marie Sharps Hot sauce ain't too bad either

toss everything together in a glass or stainless steel bowl and refrigerate for about 2 hours, or less if you like it that way. Its good even overnight, but will be more "cooked". Serve with fresh tortilla chips, lime wedge and an ice cold Belikin. Enjoy! (Guess what I'm going to be making this week, yummy).

Emerils ceviche recipe

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

My Ceviche Receipe: Order it at Caliente's...eat it there!!!! PS. I've heard of the Soccer War...but never the Ceviche War.