Monday, July 30, 2012

Ceviche: The Recipe


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
Ingredients:
  • 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
Preparation:
  • 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!

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