Ceviche

Ceviche

Ceviche - a dish not to a wide range of consumers as to appreciate the fish, cooked on a traditional Peruvian recipe will only true gourmet or just a fan of good exotic cuisine.

Ceviche is the pieces of fish or seafood marinated in citrus juice and traditionally served with sweet potatoes, corn and tortillas. This gentle refreshing appetizer is excellent and prepares the taste buds for the upcoming meal.

How to prepare ceviche?

Many people wrongly fear ceviche and prepare it only because of the fear to eat raw fish. Such a judgment about this plate completely unnecessarily, because the acid, denaturing proteins in seafood, acts on the latter by analogy with the heat treatment, so that seafood actually already served in cooked form. But, nevertheless, pay close attention to the quality and freshness of the seafood, give preference only to those that have not been pre-frozen.

When products are selected, the case remains for small, because the cook ceviche can even the most inexperienced hostess, and the result is always excellent.

Ceviche of salmon

Ceviche of salmon - a classic. If you do not have to try this exotic snack early, we advise you to start with this species it.

Ingredients:

  • Salmon - 800 g;
  • salt - 2-3 tbsp. spoons;
  • grapefruit - 1 pc .;
  • Grapefruit juice - 50 ml;
  • Lime - 1 pc. (And about 50 ml of juice from it);
  • green chili pepper - 1 pc .;
  • sugar - to taste;
  • sauce "Tabasco" - a couple of drops;
  • parsley - beam.

preparation

Salmon cover with salt and leave in the fridge for 10-15 minutes, after placing the fillets in a plastic container. While the fish is marinating, prepare the filling: grapefruit clean from the skin, films and white flesh, leaving only juicy slices, which then need to grind. Slices of grapefruit add up in a bowl with the lime zest, add the juice and pour sugar to taste (but no more than 2 tablespoons). Well, some Latin American dish can do without spicy "flavor"? Add the chopped chilli to the sauce (be sure to remove the seeds and membranes!) And a bit of "Tabasco". The main thing is not to overdo it with the sharpness, not to drown out the taste of the fish itself.

When the marinade is ready, you can get the fish and clean the salt, cut into thick plates and season with our mix and a tiny pinch of salt. The dish is ready, it remains only to serve and garnish with chopped parsley.

Ceviche of salmon

Ingredients:

  • Salmon - 700 g;
  • Lime - 1 pc .;
  • shallots - 1 pc .;
  • chives - 1/3 of the beam;
  • apple - 1 pc .;
  • red onion - 1 pc .;
  • mustard oil - 1 tbsp. a spoon;
  • salt - to taste.

For the sauce:

  • cream - 2 tbsp .;
  • horseradish - 60 g;
  • Lemon - 1 pc .;
  • orange - 1 pc .;
  • salt - to taste.

preparation

Pieces of salmon and sprinkle with salt and give it to soak in, as soon as it happens - add lime juice and wait until the fish begins to turn white. While protein is denatured, prepare a quick sauce: Grate horseradish and boil cream, give the mixture to cool, add citrus juice, a little salt and whisk in a blender until the consistency of sour cream.

Marinate the fish spread on a platter, decorate the finest apple slices, chopped herbs and onions, pour a little oil, and finally put a good spoonful of cream sauce right in the center of dish.

In a similar recipe can be prepared ceviche with trout, sea bass, snapper or tuna.

Quick salad with shrimp ceviche

Ingredients:

  • shrimp - 1 kg;
  • tomatoes - 4 pcs .;
  • red onion - 1 pc .;
  • cucumber - 1 pc .;
  • coriander - of the beam;
  • Ceviche
  • avocado - 2 pcs .;
  • Lime - 6 pcs .;
  • lemons - 4 pcs .;
  • salt, pepper, olive oil - to taste.

preparation

Shrimp net, cut into cubes and pour citrus juice, leave to marinate in the refrigerator for 1 hour. Vegetables cut into cubes and mix, season with spices and olive oil, add the chopped coriander and spread in Serving a glass top layer of shrimp. Serve salad with tortilla chips. Bon Appetit!


Comments 0