Monday, July 30, 2012

Ceviche: The Recipe

Check out this recipe on my new and improved website:

Ceviche is a refreshing Latin American dish that "cooks" fish using acidic fruits and is served cold and spicy. I love Peru, so I chose a Peruvian style ceviche, which is traditionally served with corn and sweet potatoes. Be sure to use ridiculously fresh fish to keep it safe.

What it should look like

The Recipe: Peruvian Fish Ceviche adapted from the Food Network

Yield: 4 servings
  • 1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice 
  • 1 quart water, boiled and chilled 
  • 1 red onion, cut in 1/2 lengthwise and sliced thin 
  • 1 aji amarillo, rib and seeds removed, diced 
  • 1 clove garlic 
  • Salt and pepper 
  • 1/4 cup fresh lime juice 
  • 1/4 cup fresh lemon juice 
  • 2 teaspoons finely chopped cilantro leaves
  • Place fish in a non-reactive bowl. 
  • Add 3 cups of chilled water to fish and rinse gently. Drain water.
  • Add onions to remaining chilled water and let soak.
  • Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
  • Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
  • When ready to serve, divide fish ceviche into 4 dishes and top with onion slices. 

Time to memorize: 4 days. Wish me luck!

Master Plan

Alright, ladies and gentlemen... I know that we are all busy. So this blog is going to be short and sweet (or sometimes savory) each week. So you don't get lost, I'll clue you in on the process.

The Plan:

1. Each week I pick a dish from my enormous list of foods that I love (aka: anything pescatarian) and want to learn to make by heart.

2. At the beginning of the week I search my favorite cookbooks and cooking websites for the best, no-nonsense recipe for that dish.

3. Throughout the week I memorize the recipe. I live in New York City, so this will probably be my public transit reading. I want to know these suckers like the back of my hand!

4. At the end of the week, it's time to take off the training wheels. I will grocery shop and prepare the dish totally sans recipe. Come what may, I will eat it and report back the good, the bad, and the lessons learned.

The List (alphabetical, with completed recipes crossed out):

·  aioli
·  alfredo sauce
·  babaganoush
·  bagel
·  bechamel sauce
·  beurre blanc sauce
·  biscuits & gravy
·  bisque
·  bread
·  burger/patty/ball (how to bind)
·  caramel
·  caesar dressing
·  cake
·  ceviche
·  chili
·  chimichurri sauce
·  chutney
·  clam chowder
·  clams
·  cookies: chocolate chip, peanut butter, sugar, oatmeal raisin
·  coulis
·  crab cake
·  cranberry sauce
·  creme brulee
·  crepe
·  curry
·  custard
·  deviled eggs
·  eggplant parmesan
·  empanada
·  french toast
·  fresh pasta
·  frosting
·  gnocchi
·  hollandaise sauce
·  ice cream/ sorbet
·  lasagna
·  mac & cheese
·  marinara/ fra diavolo sauce
·  meringue
·  muffins
·  mussels
·  pad thai
·  paella
·  pancakes/ waffles
·  piccata (style)
·  pie crust
·  pizza dough
·  pot pie
·  pretzel
·  quiche
·  ranch dressing
·  ratatouille
·  risotto
·  roulade
·  seafood stock
·  semifreddo
·  shrimp scampi
·  souffle
·  spinach artichoke dip
·  stuffing
·  succotash
·  tamales
·  tiramisu
·  tortillas
·  tuna tartare

What food do you think every home cook should know how to make without a recipe? Post your thoughts and I may add it to my list!