Thursday, February 11, 2010

I wanted to make a ceviche, any suggestions?

I'm often asked what is my favorite thing to cook, which always strikes me as a little ridiculous. It's such a broad question, like asking Beethoven what is his favorite song (that's as modest a simile I can muster). There just isn't really an answer to the question.
However if one were to ask me what is my favorite thing to eat? It's still a very tough question, but one thing keeps popping into my head: Ceviche.
A south american dish of fish and/or seafood "cooked" in citrus juice. Cooked appears in parentheses because it is not actually heated, however the acid cause the same denaturing of proteins that heat would . . . but in a very different way.
When made well, it epitomizes freshness; the essence of the sea complemented with a squeeze of lime and the aroma of good cilantro. It is bright tasting and clean, and it goes with just about any meal. I've always been a fan of Peruvian style ceviche, maybe because of the ecoutrement, as it's usually dished up with avocado, sweet potatoes and, if you can find it, choclo, a larger, starchier varietal of corn.
Classic Peruvian Ceviche Mixto

8 oz. Super fresh white fleshed fish: Flounder, fluke, sole, snapper, bass, etc., cut into medium dice
8 oz. Shrimp, peeled and deveined
4-6oz. Calamari

Juice and Zest of: 3 limes, 1 lemon, 1 orange
1 red onion, sliced thinly
1 garlic clove, grated
1 tbsp Aji amarillo paste
1/2 tsp sugar
1/4 tsp Cayenne pepper

1/4 Cup cilantro, chopped

1 Roasted sweet potato (a la the sweet potato entry)
1 Sliced avocado

1. To prep the shrimp and calamari steep them briefly (about 2-3 min. each) in steaming hot water. Transfer immediately to an ice bath.
2. To make the dressing, simply combine the juice, zest, onions, garlic, aji, sugar and cayenne.
3. Toss the fish and seafood with the dressing 30 minutes before consumption.

To serve, garnish with avocado and sliced sweet potato (and choclo if you can find it).

This might even go well next to a heaping plate of Papa a la Huancaina

Related Posts Plugin for WordPress, Blogger...
Creative Commons License
Grill-a-Chef by Joshua Stokes is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.