Mis queridos amigos (my dear friends), first, in the spirit of practicing what you preach (or my practicing what I preach!), I have to share with you the idea that recipes constantly evolve and develop. This is a good thing! Actually I learn so much from the people that enjoy my food (they always give me ideas), not to mention from the students in my cooking class—who always manage to come up with great serving suggestions and ideas.
And now back to the theme of this post: Ceviche, Part III. So, as I’ve mentioned, I became enamored with the citrus-cooked fish dish when I lived in Peru. Here—with this one—I’m going back to my ceviche roots! This recipe is for the kind of ceviches I most frequently enjoyed in Lima; it has the key elements of ají amarillo (now readily available in New Rochelle’s Viva Grande and other Latin markets) and red onion, as well as the green and red peppers. I also wanted to share my ceviche-for-cocktail party idea; here I serve this ceviche—as I’ve mentioned before—on a sliced cucumber. It’s a great all-in-one appetizers…and it’s clean and fresh. (JUST returned from doing a party for 60 and we served salmon ceviche—which I posted here last week—and it was a HUGE hit!) Hope you like this one! ¡Buen provecho! Enjoy!
Adapted from Mambo Mixers,©2005, Arlen Gargagliano
Makes 8 to 10 servings
1 red onion, julienned
1 celery stalk
1 red pepper, finely diced
1 green pepper, finely diced
1 teaspoon ají Amarillo (available in jars in Latin American markets) or to taste
Juice of 15 limes (about 1 1/2 cups)
Coarse sea salt, according to taste
1 tablespoon chopped fresh cilantro, plus another for garnish
2 pounds sashimi-quality red snapper, skinned and cut into 1/2-inch chunks
Cucumber for serving (optional), sliced on the diagonal
Combine all ingredients (except the coarse salt, cilantro, and fish) in a large glass bowl and mix well. Add the fish and stir well. Cover and refrigerate for about 1 hour, stirring occasionally, until the fish starts to turn opaque on the outside. Add salt and stir. Spoon atop sliced cumber OR into martini glasses, sprinkle with cilantro, and serve.
By the way, here’s a photo of salmon ceviche from last week’s Latin Twist post , here displayed on cucumbers, on a bamboo tray, as served in the cocktail party I did on Thursday night! Presentation, my friends, is almost as important as the flavors you are sharing.