Kathlyn of Bake like a Ninja was our Daring Cooks' March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from "Peruvian Cooking - Basic Recipes" by Annik Franco Barreau and Papas Rellena adapted from a home recipe by Kathlyn's Spanish teach, Mayra.
We had the option of making both recipes or just one. Due to time constraints I decided to make the ceviche because I absolutely love it and have been wanting to make ceviche for some time. My favorite ceviche is a Fresca in San Francisco and I haven't been able to have it in a long time. This recipe looks like a standard ceviche recipe without any bells or whistles. It looked so simple I knew I wanted to use really good fish. I decided to use a wild caught halibut and diver scallops. Neither were sashimi grade but both were really fresh and good quality seafood.
Ceviche de Pescado (Fish Ceviche)
2 lbs firm white fish (scallops or other seafood may be used)
2 garlic cloves mashed
1 chili pepper minced (Use Aji but if not found, jalapeno works too)
1 cup fresh lime juice (8-10 limes) Fresh juice, not from concentrate
1 tbsp coriander (cilantro)
1 red onion, thinly slice lengthwise
salt and pepper to taste
Garnish:
1 sweet potato
1 large ear of corn
lettuce leaves
Cut the fish and season with salt and pepper. Mix the rest of the ingredients except for the red onion. Pour the mixture over the fish and while it "cooks" put the slivers of red onion over the fish. Marinate for at least 10 minutes. The fish should look a little bit white on the outside but is essentially raw on the inside.
This was a simple and delicious recipes. I added half a jalapeno for heat and I think next time would go for a little bit more heat. I would also add some hominy to break up the monotony of the fish. The scallop was so delicious because of it's natural smoothness. A great easy recipe, perfect for a warm day!
We had the option of making both recipes or just one. Due to time constraints I decided to make the ceviche because I absolutely love it and have been wanting to make ceviche for some time. My favorite ceviche is a Fresca in San Francisco and I haven't been able to have it in a long time. This recipe looks like a standard ceviche recipe without any bells or whistles. It looked so simple I knew I wanted to use really good fish. I decided to use a wild caught halibut and diver scallops. Neither were sashimi grade but both were really fresh and good quality seafood.
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| Halibut and scallops |
2 lbs firm white fish (scallops or other seafood may be used)
2 garlic cloves mashed
1 chili pepper minced (Use Aji but if not found, jalapeno works too)
1 cup fresh lime juice (8-10 limes) Fresh juice, not from concentrate
1 tbsp coriander (cilantro)
1 red onion, thinly slice lengthwise
salt and pepper to taste
Garnish:
1 sweet potato
1 large ear of corn
lettuce leaves
Cut the fish and season with salt and pepper. Mix the rest of the ingredients except for the red onion. Pour the mixture over the fish and while it "cooks" put the slivers of red onion over the fish. Marinate for at least 10 minutes. The fish should look a little bit white on the outside but is essentially raw on the inside.
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| Garlic and limes |
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