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Ceviche is a popular dish in Central and South America and is gaining popularity in The United States. It is certainly one of my favorite dishes. In a ceviche, cubes of fresh, raw fish are marinated in citrus juice, which denatures the surface proteins as cooking would. I designed my recipe based on my dad’s nostalgic description of the dish he had in Costa Rica. My ceviche has a subtle sweetness from a bit of sugar and a splash of gingerale, which balances the tart lime. Avacados and corn are classic pairings, but I also added juicy  costa rican pineapple, cherry tomatoes, and edamame.

Ingredients:

  • Fresh Marlin and Tilapia, cubed
  • Ripe Avocado, chopped
  • Pineapple, diced
  • Frozen Peas, thawed
  • Cherry Tomatoes, halved
  • Corn (frozen or fresh)
  • Red Onion, diced
  • Canned Chickpeas

Marinade:

  • Lime Juice, be generous
  • Ginger Ale, a splash
  • Fresh Garlic, minced
  • Jalopeño, minced
  • Salt and Pepper, don’t skimp
  • GOYA Cilantro Cooking Base
  • Sugar, a hint

Directions:

  1. Prepare marinade and pour over ingredients in a shallow dish. There needs to be enough liquid to almost cover the fish. Refrigerate covered for about 1 hour, carefully folding every 15 minutes. Serve alone or with tortilla chips.

Tips:

  1. The fresher the fish, the safer and tastier the ceviche.
  2. Be sure to use enough lime juice than you think or you’ll be eating sashimi, not ceviche
  3. Cut your ceviche pieces all the same size.
  4. Ripe avocados should be tender to the touch. Next, break off the stubby stem. If it’s green, it’s fresh.
  5. Slice lengthwise all around the avocado and twist to open. Take a careful wack with the chef’s knife and twist to dislodge the pit.

 

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Photo by Jordan Emont

You don’t need a stove to make a delicious seafood dinner. By marinating diced tilapia and shrimp in an acidic mixture, the seafood flesh actually cooks. Well, it’s not cooking per se, but the denaturing of the proteins mimics the process. With fresh ingredients, the South American dish is perfectly safe. In fact, my Peruvian ceviche is both low in calories and high in vitamins and protein. The seafood has a tender, yet resilient texture, which, along with ripe diced avocado, tomatoes, and red onion, soaks up the flavor of the marinade, tangy with lime juice and slightly sweet from fresh coconut water. Served in a coconut bowl, the only other perfect accompaniment would be Peru’s national cocktail.

Sneak Peek: Check the blog next week for my take on the Pisco Sour.

Ingredients: (serves 2)

  • 1 coconut/ ¼ cup coconut water
  • 1 tilapia filet, diced
  • ¼ pound peeled rock shrimp meat, diced
  • ¾ cup lime juice
  • 1/8 habañero pepper, finely minced
  • 2 cloves garlic, minced
  • 4 tablespoons small-diced tomato
  • 3 tablespoons small-diced diced red onion
  • Salt and pepper
  • Cilantro, chopped
  • ½ avocado, diced

Important: Because the ceviche marinade will only kill surface bacteria, the tilapia and shrimp must be extremely fresh. It is best to prepare the ceviche on the day of purchase.

Directions:

 1. To make the coconut bowl, use a screwdriver to make a whole in the base, drain the water and reserve.

2. Place the coconut on a towel in your palm. Use the blunt side of the knife to whack it forcefully where a natural line is visible—be sure to wear protective eye gear. Once a crack forms, continue to pound it until the crack spans its entirety. Pull it apart and fix jagged edges.

3. Generously salt the equally sized tilapia and shrimp cubes and mix with ¼ cup of the coconut water, the lime juice (with habañero and garlic added), the tomatoes and the red onion. Make sure everything is submerged in the marinade. Refrigerate for 40 minutes, mixing at least once.

4. Generously salt to taste and add chopped cilantro, and avocado. Add fresh ground black pepper. Scoop into the coconut bowl, draining the ceviche of excess marinade. Serve immediately as it will continue to “cook”.

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