Daring Cooks Ceviche

Blog-checking lines: 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.

I am so excited to be participating in my first Daring Cooks Challenge! And what I great first challenge for a fish lover! I have eaten fish cooked every way (or not cooked at all), but I have always been nervous to play around with alternate cooking methods for fish, for fear of not fresh enough seafood. This was just the kick I needed. Ceviche is fish that has been "cooked" in citrus juice. It was so easy to make and so amazingly delicious. It was also really cool to watch the fish cook, and change color from the citrus juice. I choose Corvina, because it's South American, and it looked incredibly fresh and delicious in the store, but any firm white and mild flavored fish, or scallops can be used. This was a fantastic challenge and here is my adaption of the recipe and the rest of my Peruvian inspired meal below.

Ceviche:
1 lb of Corvina or other mild flavor, firm texture white fish
1/2 jalapeno pepper
1 garlic clove
2 limes
2 lemons
1 handful of fresh cliantro
1/2 small red onion
1/2 an avocado

Mince the garlic, cilantro, 1/2 of the onion and and jalapeno. Cut the fish into small bite size pieces. Mix the fish with the garlic, onion, cilantro, and jalapeno in a bowl. Squeeze the lemon and lime juice in and let sit for 10 minutes, stirring occasionly. Then chill before serving. Serve with sliced red onion and diced avocado. (adapted from Peruvian Cooking – Basic Recipes)

I also tried to make the papas rellanas, but forgot to crust the meatballs in potatoes (oops). What I ended up with was a giant (but still delicious) Scotch Egg and a side of mashed potatoes, making this a very unusual but extremely tasty meal.

Scotch egg:
8 oz of ground beef
1 tbsp of olive oil
1 small onion
2 cloves of garlic
1/2 tsp of cumin
1/2 tsp of chili powder
1/4 tsp of salt
1/4 cup of water
3 hardboiled eggs
1 egg
1/2 cup of flour
1/2 cup of panko
salt, pepper
2 tbsp of canola oil

In a large skillet heat the olive oil over medium high heat. Add ground beef. Mince onion and garlic (no need to be exact you are going to food prosessor it later). Add the onion and garlic to the beef along with the spices. Cook for 3 minutes, then deglaze with water and scrape up the browned bits. Allow mixture to cool, then transfer to the food processor. Pulse until the meat is very fine and sticks together easily. Arrange a breading station. Beat egg in one bowl, have one bowl of flour seasoned lightly with salt and pepper and one bowl of bread panko. Take a peeled hardboiled egg and run it under water, then pack a handfull of meat around the egg to shape it into a ball. Roll that in flour, then in the egg white, and then in the panko. Repeat with the remaining eggs. Heat the canola oil in a skillet over medium high heat. Fry the meat encrusted eggs on all side until golden. Serve with mustard (or mashed potatoes and ceviche, if your me).

Happy Eating.