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Friday, November 2, 2007

Ceviche



Recipe for Ceviche

Ingredient List


Peruvian popping corn
2T lard or olive oil
1 sweet potato
3 Firm Tilapia Fillets
Juice of 2 limes
Zest of 1 lime
1 tomato diced
1/2 onion finely diced
1 clove garlic minced
1 jalapeno finely chopped
Several sprigs of cilantro
1 Avocado
Salt
Black Pepper
Olive Oil

Boil sweet potato until fork tender. Set aside until cool. When cool, peel and cut into 1/2 slices. Slice slices into 3 - 4 '1/2 inch wide sticks' depending on size of sweet potato.

Heat 2 T lard in pan. When hot, add 1/2 cup of Peruvian popping corn and cover with lid. Once popping picks of steam, shake pan a few times over heat and then remove from heat and leave covered. Set aside.

Cut Tilapia fillets into 1/2 inch dice, taking care to adjust for thickness differences between the two halves of each fillet. Place in cold bowl and return bowl to refridgerator.

Prep the Vegetables
Dice 2 tomato
Finely dice 1/2 onion
Mince 1 clove of garlic
Finely chop one jalapeno
Separate cilantro leaves from stems. Discard stems.

Take bowl of Ceviche from fridge and pour lime juice over tilapia and two generous pinches of salt. Toss gently until well mixed.

Add vegetables and whole cilantro leaves to tilapia and toss gently a few times. Take care not to crush the tomato dice in the process.

Set aside for 15 minutes to 2 hours. It can cure overnight, but the beauty of Ceviche is the quickness of the meal and the joy one gets from eating such fresh and lightly cured fish.

While tilapia is curing, cut avocado in half with sharp chef's knife. Remove pit by holding half with pit in one hand and hammering gently into pit with knife. Rock knife back and forth while gently squeezing avocado half. Discard pit.

Scoop avocado out of skin with large soup or serving spoon. Dice avocado.

Place ceviche on plate and surround with diced avocado and sweet potatoes. After sprinkling kosher or sea salt on corn, sprinkle corn all over ceviche and other items on plate. Drizzle fine olive oil over fish and avocado. To finish dish, sprinkle everything with salt and freshly ground black pepper.

1 comment:

The Bicoastal Boys: said...

Blaiser: You've come a long way, Baby! Site looks great! and you've got a wide variety of foods...really nice. I may try the ceviche later. How about a pic here and there of the finished product? Video is awesome. Keep on, BROTHER!!!

Come back and visit us. We're sorry about the rodent undercarriage.

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