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Ceviche
Hello,
Ceviche is perhaps the most known peruvian dish. There are lot of ways to prepare it, basically changing the kind of fish used, and probably some of the vegetables depending on the availability. You should not consider this as “the ceviche recipe” as long is just my way to prepare and enjoy it, you will find lot of recipes across the web and I just expect this one likes to you.
Ingredients:
- Hake (200 gr without spines and skin)
- 12 prawns
- Half red onion
- 1 tomato
- Coriander
- Lime
Cut the hake without spines and skin in square pieces of about half inch. Cut the prawns in 3 or 4 pieces. Chop half red onion, chop also one tomato and chop a bunch of coriander. Finally squeeze 2 limes over all the ingredients, add salt and olive oil, mix well and let rest half hour before serving.
You should eat all the ceviche after preparing it, if yo try to eat ceviche like next day or some hours later the taste and texture won’t be the same.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Orange hake
Hi,
I usually follow a blog called El comidista, and last week I saw a very interesting recipe I bring to you in video (with some modifications).
Ingredients (for 2 people):
- 2 oranges
- 600-700 gr hake
- Flour
- Soy sauce
- Cloves
- Ginger
Start squeezing 2 oranges, put the juice in a bowl. Add also a tablespoon of soy sauce, about 8 cloves, some ginger and finally mix well.
Add some salt to the pieces of hake and then cover with flour, hit a bit each piece to remove the excess of flour.
On a pan add plenty of sunflower oil. You can check when the oil is hot enough by inserting a wooden spoon in the oil, it will be ready when you see bubbles around the spoon. Add the pieces of hake in the hot oil, cook them for about 5 minutes turning them several times. After removing from the pan let the hake rest for 5 minutes on the orange juice; more or less the time you will be cooking the net round of hake pieces.
Serve with a bit of this juice over each piece of hake.
Recipes from Spain 