Ceviche: Marinated seafood
Ceviche: Marinated seafood
Serves 4 to 6
INGREDIENTS:
2 pounds white fish fillet (preferably sea bass), cut into small pieces
¼ cup fresh lime juice (or more, if needed)
2 onions, thinly sliced
1 Tablespoon olive oil
1 Tablespoon fresh cilantro
1 clove garlic, crushed
1 to 2 chilies, finely chopped
Black pepper
1 teaspoon salt
INSTRUCTIONS:
1. Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
2. Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
3. Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.
Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Peru.html#ixzz3QptXkVbF
Maracuyá Pisco Cocktail: Passion Fruit Pisco Sour
Maracuyá Pisco Cocktail: Passion Fruit Pisco Sour
Serves 4
INGREDIENTS:
1 cup sugar
1/2 cup water
4 ounces (1/2 cup) Pisco
2 ounces (1/4 cup) fresh, frozen, or bottled passion fruit juice
Juice of 1 lime
1 egg white
10 large ice cubes (or about 1 cup crushed ice)
INSTRUCTIONS:
1. Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 2 minutes, remove from heat, and let cool.
2. Measure pisco into blender. Add passion fruit juice and lime juice.
3. Add sugar water, ice cubes, and egg white.
4. Blend until mixture is frothy and the ice is completely crushed and blended.
5. Serve immediately in small tumblers.
Note: Some bottled passion fruit juices have a lot of added sugar, so you might need to decrease the amount of sugar syrup to compensate. To extract juice from a passion fruit: Slice in half and spoon out the pulp. Warm the pulp in the microwave or on the stovetop until it thins (almost to a boil), and then strain. Let cool.
Read more: http://southamericanfood.about.com/od/drinks/r/maracuyasour.htm
Peru Recipes 2016
