Happy Friday everyone.
It’s hot and humid in New York so how about having some ceviche and beer for dinner? Whilst in Costa Rica, I ate a lot of ceviche. Apparently, Peru is noted as the birthplace of ceviche since its early civilizations greatly depended on fishing and this was a typical fisherman’s dish. It is overall a popular dish in many Latin American countries and there are a variety of ways that you can make it.
Please find below a delicious recipe sent to me from my friend Javier. It is a Chipotle-Mango Ceviche. I used Mexican Bay scallops, but you can also use many things from the sea = )
What you’ll need:
1 1/2 Lbs of your seafood, skinned (if needed) and cut into small cubes about 1/2 inch
(Note from Javy: I really enjoy using Shrimp, Tilapia and Salmon, but I also tried ceviche with scallops and it was to die for, just make sure you skin them first.)
1/4 cup fresh lime juice
1/2 cup lemon juice
½ cup of tomato (I added this Javy! Purely for aesthetic reasons…I like colorful food)
3/4 cup orange juice, you could also use a blend of mango/oj
1/4 cup tequila (yay)
1 tsp of chipotle powder or chipotle in adobo. Depends how much heat, add another tsp
2 mango > peeled, seeded and diced into small cubes about 1/2 inch.
1/2 cup of Vidalia, Shallots, or any other sweet onion, finely chopped
1/4 cup of red onion (optional but it adds a lil kick without it being too spicy)
1/2 bunch of chopped fresh cilantro
1/4 cup of chopped fresh parsley
1 tsp salt or to taste
1 tsp pepper or to taste
Some dashes of Tabasco sauce…cause I like life spicy.
Optional
Depending on how much spice or sweetness you want, you can add a tbsp of honey sometimes and it sweetens it just enough ;)
1. Combine your fish, lime juice, lemon juice, OJ, tequila, chipotle and one diced mango in a non metallic bowl. Cover and refrigerate for 1 1/2 hrs.
2. After the ceviche has sat for 1 1/2 hrs; add the sweet onion, red onion. Mix well, so that parts that weren't perhaps fully sunk inside the citrus now are completely so they can "cook" in the juices; re-cover and refrigerate for another 1/2hr to 45 minutes.
3. Once the half hour has elapsed, add in and mix the remaining mango, tomato, cilantro and parsley, dashes of tabasco; season to taste with salt, pepper and honey (if you desire, or if it came out too hot for you) before serving.
4. ENJOY!!!
Note: For a nice party idea, when you're serving this for guests, serve it in a large Martini glass and put some extra lemons on the side as a garnish slash extra citrus for such guests.
It was delicious Javy! Thank you!
It’s hot and humid in New York so how about having some ceviche and beer for dinner? Whilst in Costa Rica, I ate a lot of ceviche. Apparently, Peru is noted as the birthplace of ceviche since its early civilizations greatly depended on fishing and this was a typical fisherman’s dish. It is overall a popular dish in many Latin American countries and there are a variety of ways that you can make it.
Please find below a delicious recipe sent to me from my friend Javier. It is a Chipotle-Mango Ceviche. I used Mexican Bay scallops, but you can also use many things from the sea = )
What you’ll need:
1 1/2 Lbs of your seafood, skinned (if needed) and cut into small cubes about 1/2 inch
(Note from Javy: I really enjoy using Shrimp, Tilapia and Salmon, but I also tried ceviche with scallops and it was to die for, just make sure you skin them first.)
1/4 cup fresh lime juice
1/2 cup lemon juice
½ cup of tomato (I added this Javy! Purely for aesthetic reasons…I like colorful food)
3/4 cup orange juice, you could also use a blend of mango/oj
1/4 cup tequila (yay)
1 tsp of chipotle powder or chipotle in adobo. Depends how much heat, add another tsp
2 mango > peeled, seeded and diced into small cubes about 1/2 inch.
1/2 cup of Vidalia, Shallots, or any other sweet onion, finely chopped
1/4 cup of red onion (optional but it adds a lil kick without it being too spicy)
1/2 bunch of chopped fresh cilantro
1/4 cup of chopped fresh parsley
1 tsp salt or to taste
1 tsp pepper or to taste
Some dashes of Tabasco sauce…cause I like life spicy.
Optional
Depending on how much spice or sweetness you want, you can add a tbsp of honey sometimes and it sweetens it just enough ;)
1. Combine your fish, lime juice, lemon juice, OJ, tequila, chipotle and one diced mango in a non metallic bowl. Cover and refrigerate for 1 1/2 hrs.
2. After the ceviche has sat for 1 1/2 hrs; add the sweet onion, red onion. Mix well, so that parts that weren't perhaps fully sunk inside the citrus now are completely so they can "cook" in the juices; re-cover and refrigerate for another 1/2hr to 45 minutes.
3. Once the half hour has elapsed, add in and mix the remaining mango, tomato, cilantro and parsley, dashes of tabasco; season to taste with salt, pepper and honey (if you desire, or if it came out too hot for you) before serving.
4. ENJOY!!!
Note: For a nice party idea, when you're serving this for guests, serve it in a large Martini glass and put some extra lemons on the side as a garnish slash extra citrus for such guests.
It was delicious Javy! Thank you!
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