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Here is a nice alternative meal for these hot days and nights we've been having lately. I originally posted this over at Foods Of The World but thought it would be appropriate here as well.
It seems there is a never ending debate about ceviche, or cebiche, or seviche....not only how to spell it and pronounce it, but where and how it originated and which local recipe is the best. Civilizations from Polynesia to Spain all claim some responsibility for this wonderful creation, but I tend to believe that South America, specifically Peru and Ecuador are the front runners.
Some say the Spaniards (who introduced citrus to Mexico and South America) developed ceviche as a way to cook fish and stop scurvy at the same time on long voyages. Others will aver that Peruvian fishermen used citrus to eat part of their fresh catch while still out at sea.
No matter...the recipes are as diverse as the local populace, and the local flora and fishes.
I apologize for not having more pictures of this dish, but you must realize that I made it on a whim, and just as an experiment. As I was not sure how it would come out...I failed to document every step. Shame on me! Well, I wish I had made more...this stuff was terrific!
CEVICHE
(seh-BEE-chay)
4 ounces bay scallops
4 ounces sole...(1 fillet)
½ red onion, julienned
1 pickling cucumber, peeled, deseeded and julienned
8 hot peppadews julienned
1 wedge of preserved lemon (rind only) minced
2 Tbsp fresh cilantro, chopped
½ cup fresh lime juice (about 4 limes)
juice of 1 orange
1/2 tsp sea salt ( 2 good pinches)
Wash and carefully pat dry fish and scallops. Cut the fillet into strips.
Place seafood in a non-reactive bowl and cover with juice. Add remaining ingredients, toss and let marinate for 20-25 minutes, making sure the seafood is covered with juice.
Remove from liquid after 25 minutes, plate and serve.
Some people serve with the juice, known as "tiger's milk"..I prefer it drained because the fish texture will deteriorate if marinated too long.
It seems there is a never ending debate about ceviche, or cebiche, or seviche....not only how to spell it and pronounce it, but where and how it originated and which local recipe is the best. Civilizations from Polynesia to Spain all claim some responsibility for this wonderful creation, but I tend to believe that South America, specifically Peru and Ecuador are the front runners.
Some say the Spaniards (who introduced citrus to Mexico and South America) developed ceviche as a way to cook fish and stop scurvy at the same time on long voyages. Others will aver that Peruvian fishermen used citrus to eat part of their fresh catch while still out at sea.
No matter...the recipes are as diverse as the local populace, and the local flora and fishes.
I apologize for not having more pictures of this dish, but you must realize that I made it on a whim, and just as an experiment. As I was not sure how it would come out...I failed to document every step. Shame on me! Well, I wish I had made more...this stuff was terrific!
CEVICHE
(seh-BEE-chay)
4 ounces bay scallops
4 ounces sole...(1 fillet)
½ red onion, julienned
1 pickling cucumber, peeled, deseeded and julienned
8 hot peppadews julienned
1 wedge of preserved lemon (rind only) minced
2 Tbsp fresh cilantro, chopped
½ cup fresh lime juice (about 4 limes)
juice of 1 orange
1/2 tsp sea salt ( 2 good pinches)
Wash and carefully pat dry fish and scallops. Cut the fillet into strips.
Place seafood in a non-reactive bowl and cover with juice. Add remaining ingredients, toss and let marinate for 20-25 minutes, making sure the seafood is covered with juice.
Remove from liquid after 25 minutes, plate and serve.
Some people serve with the juice, known as "tiger's milk"..I prefer it drained because the fish texture will deteriorate if marinated too long.
for sure
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