tag:blogger.com,1999:blog-2405514800355021878.post3844113428313422652..comments2010-02-04T19:25:33.087-06:00Comments on Big 'Dawg Eats: PhiladelphiaUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2405514800355021878.post-24360508296189814372008-11-17T16:55:00.000-06:002008-11-17T16:55:00.000-06:00It is unbelievable how much food you got for $40, ...It is unbelievable how much food you got for $40, you could never have made it home for that price. I agree I don't know how they stay in business. sounds awesome.There are many different ways to make ceviche. We typically have used shrimp and sometime a whitefish or snapper. However, it seems a waste to use snapper on something like that. Key is absolutely fresh lime juice which cooks the fish. We generally got a fairly heavy on the cilantro, and why wouldn't you? Watching Top Chef, those guys sometimes lightly cooked their fish and then added the lime juice to make an accelerated ceviche. I've never seen those freezer packed scallops, I'll have to look for them. I guess that means that scallop season is over too. What are the options for getting good, fresh seafood if you don't have a good place in the town that you live in?OGhttps://www.blogger.com/profile/17644898634483658051noreply@blogger.com