It is always interesting to get acquainted with the gastronomic delights of other countries, so today's tour is dedicated to Peruvian cuisine. You must admit that few were fortunate enough to visit this stunning extravagant republic. The culinary of the country originated for many centuries under the influence of two cultures: Andean and Spanish.
Moreover, each climatic part of the republic has its own traditions and original recipes. For example, in the south they prefer to cook seafood, vegetables, rice and meat delicacies. In a special honor was and remains such a dish as ceviche. The recipe for pickled fish with the addition of various ingredients has spread far beyond Peru.
Elite restaurants offer guests their own variations of its preparation of red and white fish. The recipe is not difficult. At home, you can create ceviche from the available ingredients and surprise your guests with culinary talent.
Salmon and Seafood Ceviche
So, welcome the national treat of Peruvian cuisine. The recipe presented is a classic of the genre. Incoming components are sold in any supermarket, most importantly, carefully monitor their freshness and expiration dates, so as not to poison. We will need:
- salmon fillet - 400 g;
- peeled and boiled shrimp - 300 g;
- fresh tomatoes - 150 g;
- scallops - 300 g;
- lemon or lime - 10 pcs.;
- two oranges and grapefruit;
- one mango;
- chilli;
- red onion;
- on a teaspoon of salt, sugar and black pepper.
Technological process
Prepare the fish: peel the skin, remove the seeds. Cut the fillet into medium slices or slices, spread in a deep cup. Blanch the tomatoes in boiling water, remove the skin, cut into rings, send to salmon. In the same container we put boiled shrimp (it is advisable to choose a small size).
Scallops should be cut into several parts, shifted to other products. Finely chop the peeled mango, red onion, chop the chili - add to the fish fillet. Sprinkle with the indicated spices. Rinse eight lemons, cut into two and squeeze the juice into a bowl. Mix, cover with cling film and send to marinate in the refrigerator for three hours.
Over time, add grapefruit, orange and two lemons slices in salmon and seafood ceviche (after removing the skin and film from citrus fruits). Garnish with shrimp, dill stalks and serve. Exquisite treats will amaze you with their taste bouquet, bright color palette and piquancy. Try it and you won’t be disappointed!
Salmon Ceviche
The second option is a bit simpler, it uses fewer products. The essence of cooking remains the same - the fish is not subjected to heat treatment. As a rule, a whole carcass of salmon is taken for this dish, which is cut on its own: gills, scales and large bones are removed. Of course, cleaning fish is not easy, but believe me, the effort is worth it. A set of ingredients:
- a kilogram of fresh salmon;
- three red oranges ;
- three limes;
- two onion heads (red variety);
- chili pod (can be omitted);
- a bunch of cilantro;
- salt.
Instruction manual
You can choose any fish for ceviche. The recipe does not dictate strict rules, which greatly facilitates the preparation. A little tip: buy fresh carcass, because frozen will be watery and the fillet is too soft. After cutting, the flesh is cut into small cubes. Add dressing from lime juice and one orange, disassemble the rest into slices and put into a container.
To salmon fillet well marinated, put it in the refrigerator for 2-3 hours. The acid of citrus fruits will add zest to the fish and make the flesh soft pink. It remains to prepare the remaining products. We put on gloves to cut chili, otherwise the skin will burn. Red onion shred in half rings, finely chopped cilantro. We shift the vegetables to the marinated red fish fillet, leave for another 40 minutes. Ceviche dish can be served in portions, garnished with a slice of lemon and a sprig of cilantro.
From tuna and scallops
We offer to prepare a cold appetizer from a healthy and tasty product - tuna. It is impossible to resist the tender, elastic and juicy meat of this fish. Perfectly in harmony with boiled potatoes and rice, Peruvian ceviche. The recipe implies the following set of products:
- frozen tuna fillet - 500 g;
- in the same amount to take scallops;
- juice of three lemons;
- zest of one lime;
- pulp of three oranges;
- red plum - 4 pcs.;
- three heads of red onion;
- seven rings of chili pepper;
- two cloves of garlic;
- a bunch of parsley and feather green onions;
- salt to taste;
- olive oil - 50 ml.
Walkthrough
Cut the thawed scallops and tuna into small pieces, transfer to a glass dish, pour with lemon juice (squeeze), grate lime zest, season with salt. Let it brew for half an hour. In the pickled seafood put the pulp of orange, halves of plums, chili, chopped onion, chopped garlic.
Crush parsley with green onions, pour olive oil. Leave on for 10 minutes. Ceviche made from tuna and scallops will win a delicious taste. Serve with white wine, gherkins and Mexican chips.
Cooking from fish platter
Note hostesses offer a universal way of cooking ceviche. The composition of the dish includes:
- fish platter of salmon and salmon - 300 g;
- lime - 8 pcs.;
- lemon - 7 pcs.;
- two pods of red hot pepper;
- onions - three heads;
- dill, cilantro;
- salt - 30 g.
Cooking method
We gutted the fish, we remove the gills, skin, scales and bones. Cut into thin plates. Fill with saline: per liter of water - 30 grams of salt. For five minutes, pickle, drain the liquid. Mix lemon and lime juice, add hot pepper and onion rings. The resulting mixture is poured fillet, put chopped herbs. We rearrange the ceviche from fish in the refrigerator for five hours. The original appetizer will not leave anyone indifferent.
Dish of Mussels and Pineapple
Finally, we describe an unusual recipe from marine reptiles. Necessary components:
- mussels without shells - a kilogram;
- fresh pineapple or a can of canned;
- a glass of celery;
- two limes;
- fresh tomatoes - 2 pcs.;
- onion head;
- half a glass of filtered water;
- salt, pepper to taste.
Sequencing
Peeled mussels should be cut into several pieces. Fill with water, add salt. Manually squeeze the juice from the lime, add the diced pineapples, chopped onions. Finely chopped celery and blanched tomatoes in a saucepan. You can add cilantro if you wish. Leave to marinate for 1-1.5 hours.
Put on the green salad leaves of ceviche (the recipe is so good that the food will certainly surprise even demanding gourmets) and serve corn tortillas to the dish .