Monday, March 14, 2011

The Distracted Cook makes Ceviche with The Daring Cook

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
The Distracted Cook chose to attempt the Ceviche de Pescado. It was a wild and wonderful adventure ending in a really delicious dish:

The Distracted Cook went off to the market to "make groceries" and get started with the ceviche. At Whole Foods Market the best looking seafood that day was the scallop, so that is what went home in the bag along with the red onion, pepper, cilantro and lime.

This is a really simple, fast, and fun recipe to make - especially if you like seafood as much as we do here.  You can find the recipe right here: Ceviche de Pescado

The "cooking liquid" is the lime juice, cilantro, garlic, and chili pepper. Having never tried this method before, The Distracted Cook was eager to see how well it would actually work in her kitchen. And guess what?? It did work, and wonderfully well at that.

After making the mixture and pouring it over the fish (or scallops in our kitchen) you place the thinly sliced onion on top. Then you let it sit and cook for at least ten minutes.

After that cooking period, take it out and place on a plate and take your first taste. The Distracted Cook must confess that she really tasted it right out of the glass container that she used to "cook" it. And then on to the plates it went!

If you would like to join The Distracted Cook and all the others who are having such marvelous adventures each month just visit The Daring Kitchen and sign up! It's as easy as that! We'll be looking for you next month.

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