Summer Ceviche ~ Ceviche de Verão

Photos and Recipe by PriscillaKittycat

The game is on and I want Juventus to win.  It’s too bad they’re losing 3-1 with about 17 minutes left in the UEFA Champions League Match.  I’m biting the nails on my left hand so this post is taking longer than usual to write.

On to today’s story:  For every type of fish my brothers bring back from our trips to Key Largo, there is a recipe that goes with it.  Over the weekend they caught Tuna, Yellowtail and Mahi Mahi.  The Tuna became Sashimi.  It tastes great seared, too.  The Mahi Mahi made for a great Brazilian-style fish and shrimp stew.  The Yellowtail became Ceviche.  You can also grill it or fry it.  Below is the list of ingredients I use for the ceviche.

A bag of juicy limes, squeezed for juice*
Yellowtail filets, bloodlines and bones removed
Juice from 1/2 an orange (use a whole orange if you make a big batch)
Tabasco sauce
Low Sodium Soy Sauce
Cilantro, chopped
Red onions, thinly sliced and chopped

Cut the Yellowtail into small cubes and place in a glass bowl.  Pour the lime juice over the fish.  Use enough lime juice to cover the fish and about 1/4 inch above it.  Stir for a a bit.  Let the mixture sit and “cook” for about 20 minutes.  The fish will be a chalky white when ready.

Add the remaining ingredients and serve.  You can also cover the bowl with plastic wrap and refrigerate until ready to serve.  Ceviche tastes better the next day, after it absorbs the spices and seasonings.  It will stay fresh for up to 5 days.

*The lime juice should be freshly squeezed, not bottled.

Estou roendo as unhas da mão esquerda e torçendo para o Juventus enquanto escrevo aqui no blog.  Mas tá ruím pro lado do Juventus neste campeonato da UEFA.  Faltam 17 minutos para acabar o jogo e eles estão perdendo de 3 a 1.

Vamos falar de peixe.  Os meus irmãos tem ido pescar muito durante este verão.  Pra cada tipo de peixe que pescam, tenho uma receita boa.  O atúm vira sashimi ou também pode ser salteado.  O Mahi-Mahi fica uma delicia na moqueca de peixe com camarão, grelhado ou frito. E o peixe que dá um bom ceviche chama Yellowtail.  O Yellowtail também pode ser grelhado ou frito.  Segue a lista de ingredientes que uso para fazer o ceviche “10”.

Um saco de limão espremido
Filets de Yellowtail com as linhas de sangue e as espinhas removidas
Suco de meia laranja (use uma laranja enteira se for fazer maior quantidade)
Molho Tabasco
Soyu lite
Coentro picado
Cebola vermelha, fatias finas picadas

Corte o Yellowtail em cubos pequenos e coloque numa tigela de vidro.  Despeje o suco de limão por cima até cubrir o peixe.  Misture e deixe o peixe “cozinhar” no suco durante 20 minutos, dentro ou fora da geladeira.  O peixe cozido fica branco igual gis. Adicione os outros ingredientes a gosto e sirva.  O ceviche fica melhor se ficar na geladeira durante 24 horas para pegar o gosto dos temperos.

*Use o suco de limão fresco, não de garrafa.




Yellowtail Ceviche ~ Ceviche de Luciano Cauda Amarela

Photos by Priscillakittycat, Recipe adapted from The Great Ceviche Book

Photos by Priscillakittycat, Recipe adapted from The Great Ceviche Book

Sweet Potato

In previous years the December and January posts for this blog featured winter themes and comfort foods.  This year “El Nino” is ruler of the atmosphere and we haven’t had a day of cold weather.  Not even a chill in the air.  We are in heaven.  Last Saturday I went to the beach and toasted in the sun.  Yesterday was another beach-worthy day.  The temperature on my dashboard display read 87F.

El Nino has kept the fish around, too.  The boys went fishing and caught Yellowtail Snapper.  Yellowtail is phenomenal and it’s my favorite fish to grill.  Yellowtail is also quite tasty in Ceviche.  To concoct this recipe I combined a recipe from The Great Ceviche Book with my knowledge of seasonings and spices.  Below is a list of the ingredients I used.  Peruvians serve ceviche with sweet potatoes, probably because it adds sweetness to the sour.

Yellowtail Snapper Filets, cut into cubes, about 1/2 inch each
Lime juice from 6 or 7 limes
Orange juice from 1/2 an orange
1 bunch cilantro, chopped
1 large red onion, chopped
1/2 tsp Turmeric
Soy sauce to taste
1 tsp salt
Tabasco sauce to taste
2 celery stalks, chopped (optional)

Pour the lime juice into a medium size bowl and add the fish.  Allow the juice to “cook” the fish for about 10 minutes, then add all the other ingredients.

To make the sweet potato, peel and dice 2 sweet potatoes (1/4 inch pieces) and place into a saucepan with 3/4 cup water and 3/4 cup pure maple syrup.  Turn on the heat.  When the mixture comes to a boil, lower the heat and let simmer for 15 minutes until the sweet potato is softened.  (just cooked, not too soft)  Drain the sweet potato, keeping the syrup. Allow to cool to room temperature.  Combine the syrup and sweet potato again and refrigerate until ready to serve.  Drain out the syrup again and serve on the side with the ceviche.


Nos meses de dezembro e janeiro gosto de colocar receitas de comidas caseiras de inverno neste blog.  Mas este ano o “El Niño” tomou conta da atmosfera e negou o inverno.  O sol esta rachando.  No sabado passado pegamos uma praia.  E este sabado foi outro dia bom para torrar no sol.

O El Niño convenceu os peixes a ficarem por estas aguas.  Meus irmão foram pescar e trouxeram Yellowtail Snapper (Luciano Cauda Amarela).  Mmmmm, é o melhor peixe para grelhar ou cozinhar na chapa.  Tambem é muito bom para fazer ceviche.  Usei o livro de receitas, “The Great Cevich Book” como guia e adicionei outros ingredientes para criar este ceviche.  Segue a lista de ingredientes.  Obs. Os Peruanos comem ceviche co milho tostado ou batata doce.

Filet de Luciano Cauda Amarela, cortado em cubos
Suco de limão (6 limões)
Suco de laranja (1/2 laranja)
1 cebola (vermelha) picada
½ colher de chá de curcuma
Molho de soja
1 colher de chá de sal
Molho pimenta
2 talos de apio picados (opcional)

Jogue o suco de limão numa tigela e adicione o peixe.  Deixe o peixe “cozinhar” no suco durante uns 10 minutos e junte os outros ingredientes.

Para fazer a batata doce, descasque e corte ela em pedacos.  Ponha a batata doce numa tigela com quase um copo de agua e a mesma quantidade de xarope de bordo.  Quando comecar a ferver, abaixe o fogo e deixe durante 15 minutos, ate a batata doce cozinha, sem deixar amolecer muito.  Coe as batatas e guarde o xarope em que foram cozidas as batatas.  Quando as batatas esfriarem, devolva o xarope e leve as batatas com o xarope para a geladeira.  Coe novamente antes de servir com o ceviche.


Leleco’s Ceviche

Alex's Ceviche, Photo by Priscillakittycat

Alex’s Ceviche, Photo by Priscillakittycat

The boys went fishing this weekend and brought back Mutton Snapper.  It’s the absolute best fish to use for ceviche.  It’s very tender and practically melts in your mouth.  (You don’t have to chew it).  We had some baked sweet potato in the fridge and we chopped it into small cubes serve on the side.  The perfect end to a hot and sunny Sunday!

The ingredients Leleco (my brother) uses:  Freshly squeezed lime juice, freshly squeezed orange juice, a little salt, chopped onions, chopped cilantro.

What I added:  A dash of Turmeric and a few teaspoons low sodium soy sauce.

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.