Saturday, 29 October 2011

Ceviche

At the last supper club , I made two ceviche recipes to present as my amuse bouche. They were a big hit. I worried  latterly that they might be too similatr to sit together but infact the central ingredient of halibut in the traditional ceviche and the mozarella in the vegetarian version gave them their own unique flavour. Anyway, here are the recipes. Ceviche as I am sure you know, originates from South  America, some sources say originally Peru. We are all pretty familiar with it. Because some people struggle with the idea of 'raw' fish as it isn't actually cooked (though is effectively in the marinating process) , I decided to do a vegetarian version. Again I did not get lovely photographs of the ones I did and they looked lovely. I realised at this last supper club how essential it is to record the event and the food especially when both are fab, just to share it and ensure  my food and events are  recorded  Make this as amuse bouche to go with an apperitif or starter. Your guests will be dead impressed.

Ceviche

Marinated Halibut with Avocado, Chilli & Cucumber
350g Halibut (the best you can find, if in Edinburgh from Eddies Fish market in Marchmont)
1 tsp Maldon (it has to be Maldon, oh dear, I am starting to sound ike Nick Nairn) Salt
Juice 2 Limes
1 small red onion 'finely' chopped
1-2 green or red chillies (seeds removed) - really up to you how hot you like your food. You want a kick but you don't want your guest choking)
3 plum tomatoes  firm, peeled, cored and thinly sliced
1/4 cucumber, peeled and sliced
1 large avocado diced
2-3 tablespoons coriander chopped 2 tbsp olive oil.
Soured cream optional (quantities for four but really just a guide)

I served them in little glasses on a bed of gem lettuce with a spoon and  little Tostades but you could put on a starter plate. and maybe served with a little soured cream to add another dimension.

Slice halibut thinly and mix with salt and marinade for 40 mins or longer. Should look opaque and not raw when properly marinated. Prepare all the other ingrendients and mix together, chill for 40 mins and serve

Ceviche de Verduras
1/2 Red Onion diced
3 Limes
1 Re Pepper
1 Avocado
1.5 Red or Green Chilli
200 g Fresh Mozzarella Cheese
2-3 Tbl Coriander Leaves
Maldon Salt & Fresh Pepper
Serves 4 ish
Marinate  red onion and one lime for 20 mins. Chop all other ingredients. Drain onions and add to other ingredients with other 2 limes. Refrigerate 20 mins and serve.

Taste everything as you go and get those around you to do the same. The recipes are aa essential guide,  not the law and you may want to amend quantities here and there. Trust your palate.

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