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Spicy Pomegranate and Citrus Ceviche

Posted By Rinku Bhattacharya On November 26, 2012 @ 10:21 am In Cooking,Features,Recipes,Spices and Seasons | No Comments

[1]I am having a bit of a difficult time trying to accept that we are back to a working week. I tend to get that sense of intertia, right after Thanksgiving. I ending spending the entire weekend, cooking, prepping through different meals,  for friends and family. I am tired but happy! Very little gives me more pleasure that cooking and feeding loved ones. So, how about you, do you enjoy cooking for a holiday, or does your idea of a holiday mean being fed by someone else.

I will be talking to you today about a recipe that has been inspired by a fellow Small Bites blogger [2], it took some bravery to make but actually ending up being a surprise hit on my Thanksgiving menu. Since, I am generally an experimental cook,

I was pleasantly surprised with Arlen’s Salmon ceviche [3], which I had tried during our Small Bites potluck. I also ended up recently picking up her cookbook, Fiesta Latina, which is actually a really fun little book to cook from. I adapted her recipe for Pomegranate Ceviche, taking it for a quick and short detour to India. Sorry! I just cannot help myself! In case, you have not noticed, the seasonal flavor for Thankgiving seemed to be pomegranate. I guess, little beats the vivid color that this ruby colored jewel like seeds offer you. I tend to use pomegranate molasses a lot, in conjuction with pomegranate flavors.

Pomegranate Molasses is a middle-eastern condiment and is fairly inexpensive, it is essentially a concentrate of pomegranate juice and sugar that allows a quick dash of the fruits flavor into your food, without much fuss. To go with my generally relaxed and quick start mood today, here is a lovely recipe that gets done with very little fuss.

Spicy Pomegranate and Citrus Ceviche

Ingredients

  • 4 tangerines or clementines
  • 2 lemons
  • 3/4 cup pomegranate juice
  • 1 teaspoon salt or black salt
  • 2 teaspoons pomegranate molasses
  • 2 teaspoons brown sugar
  • 2 teaspoons fresh ginger paste
  • 3/4 teaspoon red cayene pepper
  • 3 tablespoons minced red onions
  • 1/4 pound sashimi grade salmon, cut into small cubes
  • To garnish
  • 3 tablespoons fresh pomegranate
  • 2 tablespoons chopped cilantro
  • 1 tablespoon coarsely ground peanuts

Instructions

  1. 1. Cut and squeeze the tangerines. Cut and squeeze in the lemons. Strain the juice to remove any seeds.
  2. 2. Place in a mixing bowl and add in the pomegranate juice, and mix in the salt or black salt, pomegranate molasses, brown sugar. ginger paste, red cayene pepper and the minced onions.
  3. 3. Let this rest for about 3 hours.
  4. 4. Add in the salmon and let it marinate in the juices for at least 15 minutes and upto 45 minutes (I kept it in for a longer time, because I have a slightly skeptical audience.)
  5. 5. Place in serving containers and garnish with pomegranate seeds, cilantro and the peanuts.
  6. 6. Plan on serving fairly quickly after arranging.
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http://food.lohudblogs.com/2012/11/26/spicy-pomegranate-and-citrus-ceviche/ [6]

 

Her cookbook new cookbook the Bengali Five Spice Chronicles [7]was published in November 2012. Rinku can be found on facebook [8], twitter [9]and pinterest [10].

 


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[2] Small Bites blogger: http://food.lohudblogs.com/2012/05/04/latin-twist-meet-blogger-arlen-gargagliano/

[3] Arlen’s Salmon ceviche: http://food.lohudblogs.com/2012/10/09/small-bites-pot-luck-recipes-salmon-ceviche-and-guacamole-with-grapes-and-nuts/

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[7]  the Bengali Five Spice Chronicles : http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050

[8] facebook: http://www.facebook.com/cookinginwestchester

[9] twitter : http://www.twitter.com/wchestermasala

[10] pinterest: http://pinterest.com/rinkub