Seafood Ceviche Recipe
Seafood Ceviche Recipe
Extensive research reveals the obvious: the economy dictates people’s eating and shopping budgets. People swipe less and save more. Food will be cooked by the people for the people, so family meals and stay-at-home dinner parties will be the next "big thing". Knowledge of seasonal ingredients and the use of local produce are essential in impressing your company.
Peruvian food is the new Thai, so Ceviche, or “Cebiche,” to be phonetically correct, is perfect. Ceviche is the Peruvian style of marinating seafood in soya and lime. The benefits of this chilled seafood dish include a cure for hangovers, and is reputed to be an aphrodisiac. Oh boy! Fresh ginger, garlic and coriander form an integral part of the dish and the pantry gossip is that ginger is pushing mint right off menus.
Yields: 14 – size: starter portion size
Soya and Lemon Mixture
1 cup Kikkoman Soya Sauce or any good quality light Soya Sauce
1 cup freshly squeezed Lemon Juice
80 g Ginger
60 g Garlic
185 g Fresh Coriander
Court Bouillon Mixture
500ml White Wine
3 l Water
1 Onion - chopped
4 Bay leaves
1 Whole Lemon – cut into wedges
10 Whole Peppercorns
2 sprigs of Thyme
Our Selection of Seafood – use what is available to you
1 kg Scallop (20-30)
480 g Shrimps
1 kg Mussels
2 punnets Cherry Tomatoes (each 300g)
118g Red Onions
1 Cucumber or 515 g
100 ml Olive Oil
1) Mix Soya sauce, lemon juice, finely grated ginger and garlic together and set aside
2) Mix all Court Bouillon (chef’s note: a spiced aromatic liquor or stock) ingredients together and bring to the boil. Once this mixture has boiled for five minutes remove onions, bay leaves and lemon from the liquid
3) Poach the Scallops for about 30 seconds to get the heat through them
Remove from the liquid and place into the Soya and lemon mixture and allow cooling
4) Do the same with the mussels
5) Lastly add shrimps and finely chopped coriander straight to the Soya and lemon mixture and set this dish aside until later use
6) Half or quarter the cherry tomatoes, slice the red onions and cut the cucumber into long thin slices.
7) Combined the vegetables carefully into the seafood mixture and finish with olive oil
8) Garnish with fresh herbs
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I look forward to hearing from you.