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The Great Ceviche Book, revised by Douglas Rodriguez -- excerpt

The Great Ceviche Book, revised by Douglas Rodriguez -- excerpt

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The Great Ceviche Book, revised
Written by Douglas Rodriguez

Category: Cooking - Seafood; Cooking - South American & Latin American
Format: Trade Paperback, 144 pages
On Sale: June 8, 2010
Price: $20.00
The Great Ceviche Book, revised
Written by Douglas Rodriguez

Category: Cooking - Seafood; Cooking - South American & Latin American
Format: Trade Paperback, 144 pages
On Sale: June 8, 2010
Price: $20.00

More info:

Categories:Types, Recipes/Menus
Published by: Crown Publishing Group on May 28, 2010
Copyright:Attribution Non-commercial

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08/21/2013

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corvina traditional
This recipe epitomizes what a great ceviche should be—crunchy, sweet, savory, tart, and rich all inone bite. Corvina, a type o sea bass, is the most widely used fsh in South America or ceviche, andis very orgiving or the novice. Its frm, lean esh holds up better to acid and is easy to either thinlyslice or dice.The combination o sweet potato and raw marinated fsh is common in Peru, although there the potato might be roasted whole, sliced, and served anned at the edge o a plate o ceviche similar tothis crunchy, tart version. As you eat the marinated fsh, pull away bites o sweet potato rom theedge o the dish and enjoy both components at once. Don’t be swayed to leave out the sweet potatogarnish—you must try both the tart, frm fsh and the potato in the same bite to really understandand savor how they work together. Letover sweet potatoes make a great side dish or spicy oods.
yield: 6 servings
candied sweet potatoes
1
 ⁄ 
3
pound peeled sweetpotatoes, cut into
1
 ⁄ 
4
-inch dice
3
 ⁄ 
4
cup pure maple syrup
marinade
1
 ⁄ 
2
cup freshly squeezedlime juice
1
 ⁄ 
4
cup fresh celery juice1 tablespoon salt2 teaspoons aji amarillo paste(see page 121)1 pound skinless corvinallet, blood line removedand cut into
1
 ⁄ 
2
-inch dice
garnish
1
 ⁄ 
4
cup very nely dicedcelery3 tablespoons nely dicedred onion3 tablespoons chopped freshcilantro
1
 ⁄ 
4
cup whole cilantro leaves
To make the candied sweet potatoes, put thesweet potatoes, syrup, and
3
 /
4
cup water ina small saucepan and bring to a boil overmedium-high heat. Reduce the heat to main-tain a gentle simmer and cook until the pota-toes are soft but still hold their shape, about15 minutes.Drain the potatoes, reserving the syrup, andlet cool. Once the potatoes are at room tem-perature, put them back in the cooled syrupto store in the refrigerator until ready to use.Drain the potatoes well before using. Youshould have about 2 cups.In a nonreactive bowl, whisk together themarinade ingredients until well combined.Add the corvina and toss to combine. Addthe celery, red onion, and chopped cilantroand mix well.Transfer the ceviche to individual glassesor a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantroleaves. Serve immediately.
20
the great ceviche book

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