Ceviche

This delicious dish uses all basic ingredients available in any grocery store, but when placed together, it immediately brings you to South America. The key is to use super fresh seafood. There are many versions of this dish, but the marinade can stay the same. So up your game next time you have a party, serving ceviche instead of cocktail shrimps.

    Marinade:
  • Juice of 1 lemon and 1 lime each;
  • 1/2 C. diced red onion;
  • 2 diced jalapeno peppers;
  • 1/3 C. chopped cilantro;
  • Seasoning: 1 t. sugar, 1 t salt and 1/2 t. pepper;
  • A dash of tabasco sauce;
  • Mix above ingredients together, set aside.
    Other Ingredients:
  • 1 C. diced heirloom tomatoes;
  • 1 small avocade, pealed and diced.
  • 1/2 lb cooked shrimps and/or crab meat.
  • Method:
    Mix all ingredients together and pour into the marinade. Toss to coat. Chill at least 1/2 hour before serving.

ceviche

Ceviche


Equipment Corner: A heavy cast iron pan is ideal for pancake making. It distributes heat evenly and allows the pancakes to be cooked uniformly. I like La Creuset cookwares. Coated with a chip- and crack-resistant enamel inside and out, it offers the even heat and gentle cooking of cast-iron without reaction to foods or the usual high maintenance. It is truly an heirloom piece.

Caution: Not all cast iron enamel cookwares are created equal. The cheaper knockouts usually do not have the enamel bonding that is required in such a high heat cooking application, so they frequrently crack and leave unsightly stains on the cookware. A good piece may cost more at the beginning, but it will pay for itself in the long run.