ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Canned tuna?

Misc.
I have made ceviche several times and the whole point is to used fresh raw fish. I usually use snapper, grouper or sea bass, and the acid from the limes juice "cooks" the fish. Can't imagine it with canned tuna. I would go for the fresh fish
MsgID: 0085938
Shared by: Chris in Indy
In reply to: ISO: Seviche made with canned tuna
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Capital Chicken Casserole
  • CAPITAL CHICKEN CASSEROLE 1 broiler-fryer chicken, cut in parts 4 tablespoons butter 1 tablespoon cooking oil 1 package (8 oz)fresh mushrooms, sliced 1 tablespoon flour 1 can (11 oz) cream of chicken soup 1 cup dry wh...
  • Cilantro-Lime Vinaigrette Like Cafe Rio
  • this is a good recipe but to make it taste more like Cafe Rio add two cloves of garlic, one teaspoon of sugar and one tablespoon white vinegar, this gives it a sweet-tart taste that is excellent....by the way I...
  • Mojo (Cuban Garlic-Citrus Sauce, from Miami Spice)
  • MOJO (CUBAN GARLIC-CITRUS SAUCE) "Mojo (pronounced Mo-ho) is Cuba's national table sauce. To be strictly authentic, you'd use the acid juice of the sour orange (naranja agria), a fruit that looks like a green bumpy or...
  • Jane Freiman's Brownies
  • JANE FREIMAN'S BROWNIES 1/4 cup sifted all-purpose flour (sift before measuring) 1/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 2 teaspoons vanilla 1/3 cup regular sour cream (not low-fat or fat-free) 1/2 c...
ADVERTISEMENT
  • Hellmann's Caesar Salad and Caesar Salad Dressing
  • HELLMANN'S CAESAR SALAD FOR THE CAESAR SALAD DRESSING: 1/2 cup Best Foods/Hellmann's mayonnaise 1/4 cup milk 1/4 cup freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 2 tablespoons...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Canned tuna?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!