While having dinner with South American friends on Friday, we were fantasizing about our favorite summer meal: Ceviche and guacamole! Both are so easy to make, yet my Venezeulan friend had never made either! I told her I would give her my favorite recipes, but I'm giving them to The Dish first!
Ceviche:
Ask your favorite fishmonger to cut up 1/4-1/2 inch cubes of white fish - I like to use a combination of sea bass and scallops. Marinate the fish with the juice of 3 limes, season with salt and pepper and place in fridge for at least an hour. In another bowl, place cut up jalapeno pepper, red pepper, red onion ...and whatever other veggies you like - I sometimes add corn or small chunks of sweet potato. Add lime juice and marinate for an hour.
Drain both, mix together, add more lime juice and chopped cilantro. (the lime juice "cooks" the fish so make sure to marinate it for at least an hour - up to 3 hours is fine.
My guac has become a family favorite.
Place in a blender 3 serrano peppers, a tsp. salt, 1/4 onion and chop finely.
Add 3-4 avocados, 3 Tbs. lime juice and mix.
Stir in 1/3 cup chopped pear, chopped grapes and (if available) pomegranate seeds.
Invite friends over for drinks and appetizers and that may end up being dinner!
Taylor had both on one of his early visits to Cincinnati and decided Jill's family was ok!
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