Tropical Mango Ceviche

August 2nd, 2018 § 0 comments § permalink

IMG_1385

Serves 6 -8

INGREDIENTS

3 tablespoons orange juice
Juice of 5 to 6 limes
¼ cup coconut milk
1 tabblespoon salt
2 pounds whitefish filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 red jalapeno, deseeded and chopped fine
1 medium mango ( semi ripe) chopped bit size
½ cup fresh cilantro leaves, chopped fine
2 medium avocadoes, sliced

PREPARATIONS

Mix together the orange juice, lime juice, coconut milk and salt.  Combine the fish, onion, red pepper, jalapeño, mango and cilantro in a shallow bowl and mix well.  Pour the lime juice mixture over it and gently mix.  Refrigerate for 2 hours. Serve with avocado sliced layered over the top.

Citrus Shrimp Ceviche with Avocadoes & Lemon Thyme Pesto Drizzle

April 4th, 2012 § 0 comments § permalink

Serves 4

This dish has great balance utilizing all types of citrus: limes, lemons and tangerines, and has slightly sweet herbaceous tones that blend well with the buttery-ness of the avocado. A lovely dish that is simple to prepare and exciting for your guests.

Ingredients

Ger-Nis Citrus Finishing Salts
1 pound medium sized shrimp, peeled and deveined, tails removed
¼ cup citrus champagne vinegar (substitute regular champagne vinegar)
¼ cup citrus juice (a mixture of tangerine, meyer lemon or regular lemon and orange)
3 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon orange zest
¼ cup sugar
1 teaspoon salt
½ teaspoon cracked black pepper
1½ teaspoons fresh parsley, chopped fine
1½ teaspoons fresh cilantro, chopped fine
1 teaspoon fresh chives, chopped superfine
1 teaspoon fresh mint, chopped fine
½ red onion, sliced super thin
A few greens, butter leaf lettuce, mesclun mix or micro greens
2 avocadoes, ripe but firm, peeled, pitted, halved and sliced
Lemon Thyme Pesto Drizzle (recipe follows)

Directions

Bring a medium sauce pan with water to a boil. Add about a tablespoon of the citrus salts to the water. Reduce the temperatre to a low rolling bowling. Add the shrimp and cook for 1½ minutes. In the meantime prepare an ice bath (a big bowl of ice water). Strain the shrimp and place them quickly in the ice bath, making sure to stop the cooking process. When the shrimp are fully cooled and cold, strain and set aside. Whisk together the vinegar, citrus and lime juice, zest, sugar and salt until well mixed. Add the pepper, herbs, red onion and mix well. Season mixture to taste. Gently mix in the shrimp and allow to marinate for about 20 minutes (the shrimp marinade is best served at room temperature or cool, not cold, so ideally refrigerate for about ten minutes and then take out for the last ten). To serve, arrange some greens of choice on a small plate and arrange some avocado slices over the plate. Using a slotted spoon, spoon the marinated shrimp over the avocado and greens. Drizzle some lemon thyme pesto over the salad and garnish with citrus herb finishing salt.

Lemon Thyme Pesto Drizzle

Makes 1 cup pesto

Ingredients

¼ cup fresh lemon thyme leaves (substitute basil if you cannot find lemon thyme)
¼ cup fresh parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon Ger-Nis Finishing Salt

Directions

Place all ingredients in a blender and blend until smooth.

Chili Mint Mackerel Ceviche

September 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 2 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped superfine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and granish with avocado and citrus segments and drizzle ceviche juice over the top.

Garden Flounder Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper

Directions

Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!

Lemon-Mint Striped Bass Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds striped bass fillets, cut into thin slivers or strips
2 teaspoons salt
Juice of 2 lemons
1 tablespoon lemon zest
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup extra virgin olive oil, citrus flavor preferred
1 medium red onion, halved and sliced thin
1 cup black cured olives, pitted and halved
1 cup fresh mint, chopped
Black pepper

Directions

In a baking dish lay out cut fish and season with salt. In a separate bowl whisk together the citrus juice, zest, and oil. Pour over fish and add the red onions and mint and stir, let stand for 25 minutes in the refrigerator. Take out and let stand at room temperature for 5-10 minutes and season with black pepper.

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Spanish Seville Squid Cocktail

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds cleaned squid, sliced in rings
2 cloves garlic, chopped
1 tablespoon lemon zest
Olive oil
½ medium Spanish onion, sliced thin
½ cup red bell peppers, slices thin
½ cup orange bell peppers sliced thin
1 cup cherry tomatoes, halved (gold ones especially nice)
1 cup Spanish black olives, pitted and halved
Juice of 2 lemons
1 tablespoon shallot, chopped fine
¼ cup sherry vinegar
¼ cup olive oil
3 tablespoons fresh parsley, chopped
1 teaspoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper

Directions

In a large sauté pan heat oil and add garlic and lemon zest. Lightly sauté the squid until just tender, a sort of par cook (approx 3 minutes). Take off heat and place in large bowl. To the squid add the peppers, tomatoes and olives. In another mixing bowl whisk together the lemon juice, shallots, vinegar, oil and herbs, season with salt and pepper and pour over squid mixture. Let stand for about 15 minutes before serving.

Panamanian Ceviche

May 27th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

2 pounds red snapper filets, cut into bite sized pieces
1 medium red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, deseeded and chopped fine
½ cup fresh cilantro leaves, chopped fine
Juice of 5 to 6 limes
1 tablespoon salt (maybe more to taste)

Directions

Mix all ingredients gently together and let stand for 1-2 hours. Serve Ice cold with tortillas chips or crackers.

Peruvian Ceviche

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 lb fresh whitefish, cut into this strips
1 medium red onion, halved and sliced thin
1 clove garlic, chopped fine
1 hot pepper, jalapeño or other, deseeded and chopped fine
1 teaspoon or pinch of cayenne pepper
Juice of 3 lemons
Juice of 2 limes or sour oranges
¼ cup fresh cilantro, chopped fine
¼ cup fresh parsley, chopped fine

PREPARATION

Mix all ingredients together and let marinate in the refrigerator for at least 2 hours, making sure all the fish is covered in juices. Serve on a bed of butter leaf lettuce with a cold sweet potato round and a handful of Cancha.

PERUVIAN CANCHA

This popular snack in Peru is made with a special type of large-kernel corn called maiz chilpe. The dried kernels are tossed with oil and toasted in a skillet until they are brown and puffed and then seasoned with salt.
*Maiz Chilpe can be found at specialty Latin Stores or at times in farmers markets in Latin communities, the variety is extremely rare in the USA.

Peruvian Ceviche con Cancha

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