Sea Food Recipes - Kayak Fishing Adventures on Big Water’s Edge

ful-rac · 09-29-2015, 09:35 AM

White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it!

makobob · 10-03-2015, 04:19 PM

Tony, just got back from paradise. Breakfast this morning, almost as good. Grilled Orange Mouth Corvina, eggs, onions, sliced avocado, AND home made flour tortillas with fresh salsa. Yum, Yum, Oh so good eating breakfast on the beach, watching the sun rise over Punta Bufeo. Need to get YOU back down. Also need to get down YANNI there.

Quote:

Originally Posted by ful-rac

White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it!

kayakfisherman · 10-04-2015, 09:07 AM

Greg,
Favorite Ceviche Recipe? More than one, but top two come from
Venezuela and Peru (where ceviche was invented).

I love Venezuelan ceviche for one simple reason and that is Ketchup. It's so unusual but adds
the right amount to sweetness to offset any heat from hot peppers (and I love hot spicy foods)

Peruvian are crazy about their ceviche. It's as common there as hot dogs are for us.
The distinctive food in Peruvian ceviche is the Aji amarillo chili. It's bright orange,
hot and spicy--but fruity as well. Aji amarillo is used in Peruvian dishes, anything from
a rice flavoring, to sauces for meats or fish. But especially for Peruvian ceviche.
Actually, this sounds like a great vid-recipe for FishermansBelly.

Favorite Ceviche Fish? Has to be White Fish (funny I just caught a couple of those yesterday...)

Bob,
Which fish makes for better grav-lox? Wahoo would make a better grav-lox than
Sierra. Here's why, wahoo fillets are thicker and would slice/present better than the much thinner fillets of Sierra.

Silbaugh4liberty · 01-11-2016, 02:02 PM

Quote:

Originally Posted by kayakfisherman

Greg,
Favorite Ceviche Recipe? More than one, but top two come from
Venezuela and Peru (where ceviche was invented).

I love Venezuelan ceviche for one simple reason and that is Ketchup. It's so unusual but adds
the right amount to sweetness to offset any heat from hot peppers (and I love hot spicy foods)

Peruvian are crazy about their ceviche. It's as common there as hot dogs are for us.
The distinctive food in Peruvian ceviche is the Aji amarillo chili. It's bright orange,
hot and spicy--but fruity as well. Aji amarillo is used in Peruvian dishes, anything from
a rice flavoring, to sauces for meats or fish. But especially for Peruvian ceviche.
Actually, this sounds like a great vid-recipe for FishermansBelly.

Favorite Ceviche Fish? Has to be White Fish (funny I just caught a couple of those yesterday...)

Bob,
Which fish makes for better grav-lox? Wahoo would make a better grav-lox than
Sierra. Here's why, wahoo fillets are thicker and would slice/present better than the much thinner fillets of Sierra.

When you mentioned Peruvian, the first thing that came to my mind was "Huacatay"!! It's kind of like a pesto, but tastes unbelievable! They also use the aji amarillo chili in that sauce for spice. I swear, I could put that sauce on just about ANYTHING and it would taste bomb. I always order the Lomo Saltado and put a ton of that sauce on it. You should make a Yellowtail Saltado (with home made huacatay)!

kayakfisherman · 01-11-2016, 02:23 PM

Never tried it!! But it does sound tasty--the kind of stuff right
up my ally. I'll give it a try, it's on the list. Thanks!!

cris · 02-11-2016, 04:45 PM

Thanks for all the recipes Yanni. You are definitely responsible for "I never knew you could cook" reactions from my girlfriend and mom.

kayakfisherman · 02-12-2016, 06:28 AM

Wow Cris! Made my day! Which recipe(s)? Any pics??
Glad I could help, thanks again! Yanni

09-29-2015, 09:35 AM	#1
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it! __________________ There's nothing colder than yesterday's hotdog.

10-04-2015, 09:07 AM	#3
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Greg, Favorite Ceviche Recipe? More than one, but top two come from Venezuela and Peru (where ceviche was invented). I love Venezuelan ceviche for one simple reason and that is Ketchup. It's so unusual but adds the right amount to sweetness to offset any heat from hot peppers (and I love hot spicy foods) Peruvian are crazy about their ceviche. It's as common there as hot dogs are for us. The distinctive food in Peruvian ceviche is the Aji amarillo chili. It's bright orange, hot and spicy--but fruity as well. Aji amarillo is used in Peruvian dishes, anything from a rice flavoring, to sauces for meats or fish. But especially for Peruvian ceviche. Actually, this sounds like a great vid-recipe for FishermansBelly. Favorite Ceviche Fish? Has to be White Fish (funny I just caught a couple of those yesterday...) Bob, Which fish makes for better grav-lox? Wahoo would make a better grav-lox than Sierra. Here's why, wahoo fillets are thicker and would slice/present better than the much thinner fillets of Sierra. Last edited by kayakfisherman; 10-04-2015 at 09:13 AM.

02-11-2016, 04:45 PM	#6
cris Senior Member Join Date: Feb 2016 Location: Los Angeles Posts: 254	Thanks Yanni Thanks for all the recipes Yanni. You are definitely responsible for "I never knew you could cook" reactions from my girlfriend and mom.

01-11-2016, 02:23 PM	#5
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Never tried it!! But it does sound tasty--the kind of stuff right up my ally. I'll give it a try, it's on the list. Thanks!!

02-12-2016, 06:28 AM	#7
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Wow Cris! Made my day! Which recipe(s)? Any pics?? Glad I could help, thanks again! Yanni