Peruvian ceviche

Peruvian Ceviche

Ingredients :


Leche de tigre:

  • 2/3 cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tbsp (packed) chopped fresh cilantro leaves
  • 1/2 ají limo,rocotto or habanero chile, seeded
  • 1/2 small red onion, chopped
  • 1/2 cup fine chopped celery
  • Kosher salt
  • 1 # white fish(fluke,flounder or sole) cut up in small cubes

Preparation : 

With a very sharp knife,trim the fish filet and cut it into very small cubes  and then refrigerate.

  For leche de tigre:
Set a fine-mesh sieve over a small bowl. Puree ingredients about 95 % , except  the fish , and 4 large ice cubes until smooth. Strain excess of liquid. Stir in lemon juice season with salt. Cover and chill. Add the fish to the mix end refrigerate back for 2 1/2 hrs before serving time. Accompanied  ceviche with some sweet potato chips or the crackers of your choice. Enjoy

fried fish sandwich

Ingredients:   

 

     1   Ciavatta bread

        – 6onz white fish fillet,coated with seasoned flour(chili pouder,granulated garlic,paprika,S&P)

       –   4 onz remoulade o chipotle mayo

      –  2 slices tomato

  – – 3 rings red onions

 –  – 1 green leave

–  –  4 oz arugula salad

          Method:

     pre-set the oil at 365 f and fried the fish for about 4-5 mins,until nice and golden,set on the side.If you like toast the bread and spread the remoulade or mayo on it,place the tomato on the bottom part of the bread,add the fish,then put the lettuce and onions,cut up the sandwich in an angule and served with side french fries,chips or just the arugula salad on top.


                                                                                          

       

 

 

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strawberry-crepes

Classic Crepes

  Ingredients : 2 cups all-purpose flour 1 cup milk 6 tablespoons butter, melted                                                                                                                    3 eggs 4 tablespoons granulated sugar  1/4 teaspoon salt Method: Mixed flour,butter,eggs,sugar & salt, add milk little by little 1/3 at the time until gets a smooth batter. Let it rest for 20 mains.Served stuffed with any fruit compote of your … Continue reading