Ceviche; Daring Cooks March 2011
Ceviche
Ceviche…. for the name alone you should be liking this dish! I think it sounds exotic and fun and people look at you like you know what you’re talking about when you pronounce it correctly.. 
I had heard about this dish before, read about it but never actually tried it. I have to be honest here as the prospect of having raw fish only marinated in limejuice did not exactly make me go ‘wow!’ But it has been waaaay to long since I last done a Daring Cooks challenge, so I figured it was time to try this elegant little dish.
Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
I have to confess that I took the easy way out in this challenge. I could either make cevice and/or papas rellenas and while I think I probably like the papas even better it also involves more work and well, I wanted to make sure I did at least post the challenge on time this time. So I opted for the ceviche. I have to say that this is very straightforward and easy dish to make. Most important is that you use very fresh fish. The quality of the fish will determine your end result and if it’s tasty or not. Old fish will simply not do…
I bought cod for this at our fish monger and made sure they gave me very fresh fish (not that they normally sell old fish, but I have had a rather disputable piece of tuna once so I am a little careful here!)
Adding the other ingredients was also simple, so I cannot say that his was a real challenge in terms of difficulty. I do like that Kathlyn picked this dish as otherwise I would probably have never made it myself. So now over to the taste. As is to be expected the taste is sour, but I also found it surprisingly tasty. Definitely not a dish I would make as a main but perfect for a refreshing and little starter!
Cheviche de Pescado (Fish Ceviche)
Serves 6 as a “starter” or lunch portion. Serves 2 as a dinner.
Ingredients:
2 lbs. (about 1 kg) firm white fish (scallops or other seafood may be substituted)*
2 garlic cloves, mashed
1 chili pepper, minced (I recommend Aji if you can find it, but Jalapeno or other peppers can sub)
1 cup (240 ml) freshly squeezed lime juice (between 8-12 limes)
Fresh juice only, no bottled. Can use lemons in lieu of limes.
1 tablespoon (15 ml) (4 grams) (1/8 oz) fresh coriander (cilantro), finely chopped
1 red onion, thinly sliced lengthwise
Salt and pepper (to taste)
Directions:
- Boil sweet potato and corn (separately) if using for garnish. Allow to cool. (Can be done hours or even a day in advance)
- Wash and trim your fish. Slice into pieces between ½ inch (15 mm) cubes to 2 inch (50mm) pieces, depending on taste.
- Place fish in a non-reactive, shallow pan in a thin layer. Season with salt and pepper.
- Combine lime juice, chili pepper, coriander and garlic. Pour mixture over fish. Stir lightly to expose all the fish to some of the lime juice mixture.
- Put sliced onion on top of fish as it “cooks”
- Let fish stand for 10 minutes.*** Lift fish out of the lime juice and plate individual portions , garnishing with lettuce, slices of sweet potato and slices or kernels of corn if using.
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Delightful! Cerviche is such a fresh, refined and delicious speciality.
Cheers,
Rosa
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Simone (junglefrog) — March 14th, 2011 at 10:28
Thanks Rosa!
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Beautiful ceviche!! I too opted for the ceviche for this challenge, yours looks perfect! I agree it makes a great appetizer
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Simone (junglefrog) — March 14th, 2011 at 10:27
Thanks Jenn! I loved the ceviche but also feel I want to make the papas too in a later stage!
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Simone, this is gorgeous ceviche and it does look so fresh and refreshing. Funny thing is I was thinking about ceviche last night and was wondering if I dare make it – never have – but boy does yours look so delicious! Thanks for sharing the recipe.
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Simone (junglefrog) — March 14th, 2011 at 10:27
O and it is sooo easy to make really! I was a little scared if I would or would not like the flavors but it was so much better then I had anticipated. I am sure you will love it too!
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Stunning photography – beautiful pictures of a bright, colorful and refreshing looking dish. Your ceviche looks wonderful and light and fresh – exactly how it should look! Great job on the challenge.
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Simone (junglefrog) — March 14th, 2011 at 16:35
Thanks Shelly!
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Your photography is absolutely astounding you can make raw fish looks fabulous. The texture of the fish is so creamy and those white dishes are so beautiful and really show off the fish so well. Lovely work on this challenge.
Cheers from Audax in Sydney Australia.
Thank you for the kind comments.
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Simone (junglefrog) — March 14th, 2011 at 16:35
Thanks Audax! Not so many awesome flavors as you had but delicious for sure!
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Hy
First time here…awesome space you have with fab recipe collections…Amazed with your presentation.
Am your newest follower now..
do stop by mine sometime.:)
Tasty appetite
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Simone (junglefrog) — March 14th, 2011 at 16:36
Welcome to my blog then Jay! Hope to see you back some time!
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What a beautiful presentation! It looks delicious even for me… I’m not a fan of raw fish. Your photos are stunning!
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Simone (junglefrog) — March 14th, 2011 at 16:36
Well I wasn’t so sure either on the whole raw fish thing, but it was so much better then I had thought!
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I absolutely love your pictures. My favorite is the one with the bowl and the spoon standing straight. I thought that the fish would be sour tasting too. I was very much surprised at how wonderful it tasted. Great job!
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Simone (junglefrog) — March 14th, 2011 at 16:36
Thanks Samina!
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When the fish is fresh, one of my favourites to enjoy/eat it. Looks fab!
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Simone (junglefrog) — March 14th, 2011 at 16:37
Ah yes this would be horrible with ‘old’ fish!
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I am in awe of these stunning photos of your ceviche! I am dying to give this a try with some fresh fish
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Simone (junglefrog) — March 14th, 2011 at 16:37
Thanks Rochelle! I can only recommend you try these as it is really good!
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Your ceviche looks really great! Lovely photos.
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Lovely pictures! If you do sushi, ceviche shouldn’t be a must to try. Great job on the challenge!
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Your photos are beautiful – the ceviche looks so light and refreshing! This is exactly what I want to eat when I think “I’d like some ceviche.” Perfect starter – can I come to your place for lunch?
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Simone (junglefrog) — March 14th, 2011 at 22:41
Well you’re more then welcome…
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Beautiful job on the ceviche. It’s so refreshing and you might be interested to know it works really well shrimp too.
One of these days I’m going to get involved in Daring Cooks.
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Simone (junglefrog) — March 14th, 2011 at 22:42
O Joan, you should really join! It’s so much fun even though I do not get to make the challenge very month but still… it’s worth it!
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Beautiful ceviche in the the yellow bowls. Your photography is stunning. Great job on this challenge.
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wow, your prep pics are gorgeous! As I know what it’s worth doing them, I value them more and more each time
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Great recipe.
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The photos are beautifully styled and shot. Great work.
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This looks beautiful Simone! Ceviche is a great dish to enjoy especially in the summer. I do mine using prawns and serve it mini tortilla cups!
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What gorgeous pictures, Simone!
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Your ceviche looks so elegant, Simone! Your plating and photography are stunning, as always!
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Simone (junglefrog) — March 17th, 2011 at 07:32
Thanks Valerie..
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It does loo beautiful and much easier to make than I had imagined. I am surprised the main taste was sour. Often, the fish can be sweet enough to temper the citrus. But, glad to hear you would make it again. I will try it.
Valerie
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Simone (junglefrog) — March 19th, 2011 at 10:30
I maybe wasn’t too clear about the taste. I was not as sour as I had thought it would be judging by the amount of lime that went in, but you did taste some of the lime still.
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In Russia lemon juice replace with vinegar and this dish of “He” is called
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