Food: homemade CEVICHE

Nothing says summer quite like a good homemade ceviche with an ice cold beer.             But since I don’t have a recipe for beer how about sangria instead?

 Ceviche hails from Equador and Peru and is very popular in Mexico.  It basically consists of pristine raw fish mixed with lime and finished with chillies, onions, tomato, avocado and other fruit.

Ceviche Recipe:

Halibut with jalapeño, tomatoes, cilantro & lime juice. Served with sliced avocados, olives, capers & red onion on the side.

Pour 1 ½ cups of fresh lime juice (from 10 limes) and ½ cup fresh orange juice (from 1 orange) into an 8-inch square baking dish.  Arrange 1 ¼ pounds of firm white fish such as halibut, scallops, rock fish or red snapper fillet, (I used Halibut) skin removed, and cut into ¼ inch slices in a single layer in dish.  Fish should be completely covered in juice.  Cover with plastic wrap and refrigerate until fish is opaque throughout, about four hours.  Drain fish well, discard marinade.

Divide fish among four plates.  In a large bowl combine 1 Cup grape tomatoes (halved), ¼  cup thinly sliced red onion, 1 small jalapeño, seeded and finely chopped, roughly chopped fresh cilantro leaves and 2 Tbsp. extra-virgin olive oil.  Season to taste with coarse salt and ground pepper.  Serve fish topped with salad,  sliced avocado and lime wedges alongside.  Serves 4

For a nice touch you can serve the ceviche in scallop bowls.

Have salsa, guacamole & cut up limes for garnish.  Serve with tortilla chips of your liking.

 

 

The following recipe is from Toronto’s L’Eat Catering – the ultimate Sangria!

fresh & fun fruit garnishes

This is the “best” Sangria recipe I’ve come across. Mixing most of the ingredients and letting them macerate overnight allows the flavors of the fruit and spices to emerge beautifully.  Any dry, full-bodied red wine can be used.

1 bottle full-bodied red wine

Half a stick of cinnamon

3 cloves

1 medium orange, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

5-6 medium sized strawberries, thinly sliced

2 oz. brandy

2 oz. peach schnapps

2 oz. Grand Marnier (or triple sec)

lemon-flavored pop

In a large pitcher, mix all ingredients except the pop and refrigerate overnight.

To serve, fill a glass or wine goblet ¾ full and top with pop.  Serves 10

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