Recipes

Enjoy the recipes!

Ceviche

Ceviche is one of the simplest, cleanest dishes to prepare, and perfect for a dinner party or lunch on a hot summer day.  It can be made with firm white fish or shrimp.  Now I tend not to cook with well-defined recipes so feel free to adjust the quantities to your liking, but I’ve tried to give you some guidelines according to some recipes I have.

1 1/2 – 2 lbs of white fish (or equivalent of shrimp)

1 onion, cut into thin slices (I like to use red onions)

spicy pepper cut into very small pieces (I’ll leave the quantities up to you for this!)

juice of key limes or lemons and orange (to give it a bit of sweetness) - enough to cover the fish completely- you want to have an abundance of juice so the fish can really soak and marinate

salt (to taste)  **now, the purists rely on these main ingredients, but I’ll let you in on my secret additions: a dash of sweet chili sauce and a squirt of tomato ketchup (sounds funny but it was in a recipe from Ecuador and it really helps bring out the flavor!)**

The key is to keep all of the ingredients fresh and COLD, since you are dealing with raw fish.  The lime/lemon juice will “cook” the fish, and the timing is again, up to you.  In Tahiti, their version of ceviche is prepared with only about a minute of marinating, while I like to leave mine for at least a few hours to let the flavors mingle.  Whatever your timing is- cut the fish into bite sized pieces and wash well.  Mix with the onion, juice, peppers and salt (and chili sauce and ketchup if you are so inclined) and let it marinate!  I always let mine sit for a couple of hours and then do a taste test, adding in more seasoning when needed.  When it comes time to serve the ceviche, choose your garnishes!  I traditionally serve mine with boiled sweet potato cut into slices, fresh roasted corn and fresh cilantro.  If you are able to find some Cancha equivalent, add that on as well.  Or try the popcorn garnish as they do in Ecuador!  Does anyone have any interesting garnishes they use for ceviche??  Ceviche is often served on a bed of lettuce, and most of the juice is usually drained, but it’s quite delicious so pour a bit on top.  Provide your guests with a spoon so they don’t have to slurp the juice from their bowl!!!  Enjoy!

 

Cheers from Chile (and Peru)

While this doesn’t exactly fall under the food category, it definitely falls under the cocktail category, and…when in Rome Chile, it is a crime to not try the national drink known as a Pisco Sour.  Now, there is some debate about the origin of Pisco, and Chileans will swear to you that it was invented in Chile, and Peruvians will argue it originated in Peru.  I don’t want to get in to the politics except to say, you MUST try this.  I require it.  Pisco is a potent liquor distilled from grapes.  More often that not, it’s served in the form of a Pisco Sour, a short, but strong drink consisting of Pisco, lime juice, sugar, egg whites, and a dash of Angostura bitters on top.  Pisco can be found in the US at specialty beverage shops like BevMo and many liquor stores.  First step- choose your Pisco.  Next, stock up on tons of juicy limes, make sure you have an egg or two, and some Angostura bitters.  Finally, dig out your blender, or at least a cocktail shaker and get mixing!

For ~6 cups:

2 cups Pisco

1 cup lime juice

sugar to taste

egg white (use about 1/2 to all of the egg white from 1 egg)

2-3 cups ice (use more ice for a lighter cocktail)

Blend all ingredients (or shake vigorously in a cocktail shaker) and have a taste to see if you need more sugar (or Pisco or lime juice……..!).  Pour into a small-ish glass (remember, these are potent little drinks!) and top with the bitters. 

And, since I’d like to live up to my promise of food, Pisco Sours are best served with a platter of cheese (such as Gouda), salami or any cured meats, and some chunks of spicy ahi pepper.  Some of the best cocktail hours I have spent in Chile have consisted of a Pisco Sour and a gorgeous plate of cheeses, meats and spicy chili peppers.  Que bueno.  Enjoy. 

For a variation on the theme, try substituting in passion fruit juice (that’s maracuya in Castellano) to make a Maracuya Sour! Yum!  I had these in Peru and fell in love with this version which is equal parts refreshing and tropical.  

Check back soon for some food recipes that will go perfectly with a Pisco Sour!