Tuesday, September 25, 2007

Cevichi de Pescado

Ceviche is a popular cooking method throughout South America, using the citric acid in lemons or limes to pickle and therefore "cook" fish or thin slivers of meat with no heat used. It's very unusual but it works. The freshness and flavour is invigorating and perfect with a glass of chardonnay on a hot summers day. Thousand Flavours is a South American tour operator specializing in gastronomic experiences in South America. Travel Light are teaming up with Thousand Flavours to bring you some fantastic gourmet adventures throughout South America. Until then give your taste buds a real treat by trying the following recipe for Ceviche de pescado (fish prepared using the ceviche method). The recipe is from our friends at Thousand Flavours

Classic Cevichi de Pescado


Fresh white fish - 500g
Thinly sliced red onion - 1
Small red chili pepper - 1
Juice from 10 large limes or lemons
Ice cubes - 4
Salt to season

Cut fish into bite sized pieces. Cut the chilli in half and rub the inside of the shallow container you will use to marinade the fish in. Place the fish and onions in the container with the ice cubes to keep the ingredients cool. Season with salt and squeeze the lime / lemon juice over the fish. You need enough juice to cover the fish. Remove the ice cubes, cover the container with cling film and place in the fridge to "cook". The citric acid in the limes / lemon will cause the proteins in the fish to be denatured which pickles or "cooks" the fish with no heat. The process should take two to three hours. The fish will looked cooked with a strong white colour when it is ready.

How to serve
There are many variations from Mexico (add fresh coriander, diced tomatoes and serve with avocado) to Costa Rica (add garlic and more chilli) but I prefer it the Peruvian way which is the recipe above served with corn on the cob and sweet potatoes.

1 comment:

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