This is an easy recipe…that I’ve already posted and will re-blog for you. Now enjoy the accompanying videos that show you how to make Brigadeiro.
Monthly Archives: June 2013
Ceviche – Corvina Traditional
On Fridays the Brickell neighborhood in Miami has an outdoor Farmer’s Market. I sometimes have lunch there. There are a few Ceviche stands in the market. You can choose from Peruvian or Guatemalan varieties. I’ve been to the Peruvian stand a number of times.
Today I asked them how they get their Ceviche to have that nice orange/yellow color. It’s called aji amarillo, a hot pepper that they remove the seeds from and liquefy. It gives the ceviche a distinct taste. On the side they add candied sweet potatoes like the ones you see in the picture. The photo is from a ceviche I prepared at home. The recipe comes from “the great ceviche book” by Douglas Rodriguez. Next time I make Ceviche I will add the aji amarillo.
Candied Sweet Potatoes
1/3 pound peeled sweet potatoes, cut into 1/4 – inch dice
3/4 cup pure maple syrup
1/2 cup freshly squeezed lime juice (I used a lot more lime juice)
1/4 cup fresh celery juice (I didn’t use celery juice)
1 tablespoon salt
2 teaspoons aji amarillo paste
I added: a few splashes of soy sauce
1 pount skinless corvine fillet, blood line removed and cut into 1/2 inch dice.
1/4 cup very finely diced celery (I didn’t use celery)
3 tablespoons finely diced red onion (I sliced them thinly instead)
3 tablespoons chopped fresh cilantro
1/4 cup whole cilantro leaves
To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
In a nonreactive bowl, whish together the marinade ingredients until well combined. Add the corvine and toss to combine. Add the celery (if you use it), red onion, and chopped cilantro and mix well.
Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with cilantro leaves. Serve immediately.