Having Peruvian parents has it perks because I get to travel to Peru at least once a year, but traveling is not the best part the part of Peru is it's food. Its so intricate because every region has something different to offer to Peruvian cuisine. Ceviche would have to be one of my favorite Peruvian dishes. This ceviche recipe is one of the closest I have found to taste like my grandmothers. Enjoy!
Jalapeño lime ceviche
SERVES 6
About 7 limes
1 pound skinless white-fleshed fish fillets, such as halibut,
tilapia, sturgeon, or a combination, cut into 1/2 - inch dice
1/2 red bell pepper, cored, seeded and cut into 1/4- inch dice
1/4 small red onion , finely diced
2 jalapeños, cored, seeded, and finely diced
1/2 teaspoons coarse kosher salt, or more to taste
3 tablespoons chopped cilantro
About 30 tortilla chips, for serving
( In Peru we don't eat tortilla with our ceviche so if you want to go more
traditional serve with sweet potato and corn on the cob)
Zest 4 of the limes. Juice the zested limes plus enough of the
remaining limes to yeild 1/2 cup of juices. In a large nonreactive bowl (glass
preferred) combine the zest, juice, fish, red pepper, onion, jalapeños, and
preferred) combine the zest, juice, fish, red pepper, onion, jalapeños, and
salt. Set aside in the refrigerator, stirring occasionally, until the fish
becomes opaque, about 1 hour.
Stir in the cilantro. Taste, ideally with your wine, and add more
lime juice and/or salt if you like. Spoon the ceviche into decorative
glasses and garnish each severing with a tortilla chip. serve with the
remaining chips on the side.
FOOD & WINE TIP When it comes to pairing wines with spicy foods, generally,
there are two ways to go: You can choose wines with really ripe, fruity, and even
lightly sweet flavors, or you can go with wines with oakiness. For something
light, like the dish, opt for the former. For heavier foods, go with the latter-- for
example, Zinfandel and barbecue.
Jalapeño lime ceviche pg 77
100 perfect pairings
Jill Silverman Hough
~Brenda Ocampo~
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