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. For the full challenge and recipe click here.
I got pressed for time and lack of proper time management this month…so I only prepared the ceviche. The papas rellenas do look awesome, alas will do them on my own at a later date. I love ceviche but not as crazy about a plain white fish one. Note I have had this ceviche in Peru as well, excellent by the way, but I decided to play it up a bit and I was very inspired by a salmon ceviche I saw recently on another blog.
Salmon Ceviche
Ingredients:
8 ounces of salmon
1 yellow, orange or red pepper
1/2 red onion
1/2 cup cilantro
1 lemon or lime
2 large orange
4 tablespoons of olive oil
1 teaspoon of fresh ginger, grated
salt, black to taster
Directions:
1. Remove the skin from the salmon and cut the fish in small dice; place in a bowl.
2. Cut the pepper and 1/2 an peeled orange in small dice and place in the same bowl.
3. Chop cilantro coarsely and sliced onions: cut in 2 and slice super thin to get a half moon shapes. Add to the same bowl.
4. Juice the lemon and 1 1/2 of the oranges in a small bowl. Grate the ginger over the juice and add the olive oil, salt and pepper; mix well and add to the salmon mixture. Mix gently and let it stand 30 min to one hour.
5. Mix gently one more time before serving the ceviche.
I forgot but as the original recipe suggested a diced 1/2 mango in there would be awesome instead of the cut orange quarters. This made 4 appetizer servings. Stef and I adored the ceviche. Our friend Yann who hates raw-ish fish actually loved it and Stef daughter loved the fish part. This was a definite success and a must to redo again and again.
Thank you Kathlyn for a great challenge!
Evelyne, very nice on the onion slicing action shot…who’s the talented photographer? Let me guess…your new best friend 😉
I do love the ingredients that go into a ceviche…and yet, I’ve never put one together…hmmm.
Hope the next few weeks will be a little less overwhelming ;o)
Happy St. Patrick’s Day my dear friend,
Claudia
The colors in this dish are so beautiful… great job with the challenge!
SO gorgeous and colorful, Ev! Looks delicious too. Would you believe I totally forgot about this month’s Daring Cooks challenge? instead I put up those noodles lol
Yeesh, I’ve managed to get through the whole summer without having ceviche even once! Thank you for reminding me of its awesomeness before we lose our hot weather 🙂
That ceviche looks tasty as hell! And very original, too! I definitely recommend making the papas, they were so good!
That’s a very colorful ceviche and it looks so delicious! Great job on this challenge!
Your ceviche sounds fantastic… I love salmon and I’m happy to see that someone used salmon for this dish! Great job!
Very refreshing and flavorful ceviche, nice!
Your ceviche looks and sounds delicious – so fresh and colorful! I hope you love the papas rellenas when you make them, too! 🙂
I didn’t know salmon can be used in ceviche. Always thought that it was only for white fishes. I just learn something new. Great job on ceviche.
You make me want to make them again! Love the dishes you served them in!
This looks and sounds so yummy! This recipe is getting book-marked. Thank-you!
That last photograph says it all delicious and colourful and great to hear even the raw fish haters liked it that is good news. Delightful photos as well.
Cheers from Audax in Sydney Australia.
Evelyne, it looks absolutely delicious with all your flavor combinations! I had thought of using salmon, as I don’t enjoy raw fish very much, and now I know I can do it.
Ready for April?? So excited!!