Classic Peruvian fish Cebiche( ceviche) serves 4
For this recipe try to find the most freshest white fish you can find. Try to find the best limes you can find also. In Peru they say that a great Cebiche does not need more then five ingredients; fish, lime juice, chili pepper, onion and salt. Many variations have appeared in the culinary world like garlic, sugar to make it less acidic.
1 1/2 pounds fish, cut into bite sized pieces( halibut, sole, long cod)
1 red onion, cut in thin slices, lengthwise.
1/2 aji Amarillo, finely diced , or 1 tablespoon aji chili paste( found at speciality Latino markets)
5 ice cubes
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1 cup of lime juice
1 tablespoon iced water
2 tablespoons cilantro leaves
1/2 chilie habanero, finely sliced
2 sweet potatoes, cooked and cut into thick slices.
4 leaves Bibb lettuce
2 corn on the cobs, cut into 4, 2 pieces per serving.
Method:
1) In stainless steel bowl , combine fish and onion. Wash under cold running water. Drain. Season with salt and Aji Amarillo. Add ice cubes, lime juice, and iced water. Let rest for 5 mins, discard ice cubes before serving and sprinkle with cilantro leaves and chopped habanero.
2) On one side of the plate, put a lettuce leaf. Place 2 slices sweet potato and corn over the lettuce leaf. Place Cebiche in the centre of the plate. Serve immediately.
The Pisco Sour
1. Pour 2 oz pisco into a cocktail shaker.
2. Add 3/4 oz of egg whites, if you don’t have pasturized, fresh eggs are fine.
3. Half and squeeze 1 ½ limes into shaker.
4. Add 3/4 oz of simple syrup into shaker. ( you can add vanilla syrup if you have some.
5. Add ice and shake hard for a good 45 seconds to really foam up the egg whites, and fine strain into a glass with no ice. Traditionally a kind of champagne flute is used. If you don’t have a shaker a blender with a little ice works just fine too.
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