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.

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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)
Coentro
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.

 

Ceviche – Corvina Traditional

Ceviche

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

Marinade

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.

Garnish

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.