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’ll admit I was actually excited for this Daring Cooks’ challenge when I read it. Ceviche is something I have only had once or twice and I was planning on making a shrimp version. The papas rellenas, I was not going there but I was happy to explore a ceviche. Until I got sick. Then I was certain that I was not going to do the challenge at all until yesterday morning when I realised we had most of the ingredients to make a tilapia ceviche – I’m just learning to eat and like fish and tilapia seems to agree with me right now. Plus, I am supposed to be eating “good for me” food, so fish definitely qualifies. I found a wonderful Martha Stewart recipe that combines the freshness of lime juice-marinated fish with a guacamole-esque mixture and serve it on tostadas. I also added a little bit of finely chopped red chilli for some kick. Ceviche could really be called “cooking for people who have no time/ aren’t well enough to cook for hours” because this literally took me 5 minutes to throw together. As Neil marinated most of the fish to grill later, I took a tiny piece, sliced it finely and threw it in some lime juice with some red onion and red chillies.
Draining the fish, you mix in some avocado, cucumber, tomato and cilantro and hey, presto – instant appetizer! I loved Martha’s idea of serving it on tostadas and it certainly makes for an elegant hors d’oeuvre.
Full disclosure here: I didn’t actually try this (I had chicken soup – that’s where my palate is right now) but it made for a tasty lunch for Neil. (Poor Neil, he actually had this and a small corned beef sandwich that I needed a quick shot of for our upcoming Charcutepalooza post. The things he does for the blog!). Apart from being told that I hadn’t cut the fish up into small enough pieces (I hadn’t), it met with a definite seal of approval and a clean plate. I would definitely make this again, based on that, and would imagine it would be a nice dish for a summer dinner party when served at a table in small glasses as above.