Weber Kettle Club Forums

Time to break in my new backyard!

@pbe gummi bear plans to drive down from the bay.

@Jason
@jamesnomore
@fedex

I know there's a few other SOCAL guys, but i'm bad with names until I get some coffee in me.
All are invited. I have plenty of grills and charcoal to cook on.

I will be there and can Agent grills from Norcal-Socal or vice versa.

I'll be there!

I'd like to be there but will need to check in with the general. That's a busy weekend.

Quote from: jamesnomore on September 15, 2015, 11:31:49 AM
I'd like to be there but will need to check in with the general. That's a busy weekend.

Bring her with!

Sent from my SM-N910V using Tapatalk

2 more days!

I'll see you guys about 2:30 if all goes well and traffic is kind to me.

Have a great time you guys... And we need some pics as you go 8)

Here's a pic. @Troy @Jason @jamesnomore

(http://pics.weberkettleclub.com/images/2015/09/26/image.jpg)

It was nice hanging out with you guys yesterday! Lots of good grub and brews to wash it down with too! You're and awesome host Troy. Lookin forward to the next one!

Quote from: Jason on September 27, 2015, 08:10:19 AM
It was nice hanging out with you guys yesterday! Lots of good grub and brews to wash it down with too! You're and awesome host Troy. Lookin forward to the next one!

Thanks for coming!
That ceviche was baller and my wife is demanding the recipe.

Quote from: Troy on September 28, 2015, 09:00:37 PMThanks for coming!
That ceviche was baller and my wife is demanding the recipe.

@Troy

Here ya go! I made a fresh batch just yesterday and actually measured everything for the first time! This is pretty basic and is a good starting point. You can always tweak it to your liking. For the fish, most white flaky type fish can be used. For this batch, I used some very fresh California Yellowtail.

1 pound - fresh fish 1/4"-1/2" cubed up
7 roma tomatos - diced up. I removed the cores and seeds, but save ALL of the juice
1 small yellow onion - diced up
1/2 cup - coarse chopped cilantro
1 Tbsp - finely chopped serrano pepper (I actually use a bit more than that)
1 Tsp - crushed garlic
1 Tbsp - olive oil
1 Tsp - kosher salt
1/8-1/4 tsp - fresh cracked black pepper (to taste)
fresh squeezed lime juice

Step 1 - Cube up the fish into a bowl, and squeeze enough fresh lime juice to completely cover the fish. Cover tightly and let it marinate for at least 4-6 hours in the fridge.

Step 2 - Mix all of the other ingredients and cover tightly and put in fridge.

Step 3 - Once fish is done "cooking" in the lime juice, lightly rinse and drain completely. I find that lightly rinsing the fish, helps prevent the ceviche from from having an overpowering lime flavor.

Step 4 - Add the fish to your bowl of salsa, cover tightly, and let this marinate over night. The ceviche is pretty tasty at this point, but letting it go over night, makes it much better.

Step 5 - Enjoy with your favorite beverage!

(https://farm6.staticflickr.com/5724/21676240058_f3cc93e75e_z.jpg)

excellent! I can't wait to make it!
thank you