CIA RECIPES
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Fish and Shellfish Ceviche Add this fast “cooking” ceviche to your summer menu. Served with a garnish of sweet potatoes and corn, as traditionally prepared in Peru, this version of ceviche comes together quickly. The barely cooked fish is tossed with the lime juice and is served almost right away, rather than marinating and “cooking” in the lime juice for several hours. Directions Bring the sweet potatoes (with skins on) and 3 quarts of cold water to a boil in a medium stockpot over high heat. Turn the heat to low. Simmer, covered, until tender, about 35 minutes. Set aside to cool to room temperature, then peel and slice into 1/4-inch-thick slices. Bring 2 quarts of water to a boil in a large pot. Add the corn and cook for 5 minutes. Transfer to an ice bath for 3 minutes, then drain and slice the corn off the cob, leaving some sections of kernels intact. Fill a large saucepan with 3 quarts of water and bring to a boil over high heat. Add the shrimp and scallops and boil for 60 seconds, or until whitened and curled. Remove from the water and transfer to a large mixing bowl. Add the fish, lime juice, chiles, and onions to the bowl. Add salt to taste. Toss together. Let sit for 30 minutes, or until the fish starts to whiten and curl in on itself. Divide the sweet potatoes among plates, then top with the marinated seafood mixture. Garnish with a few of the corn pieces and about a teaspoon of cilantro. Note: Peruvian aji chiles are sold in South American markets. This recipe is from The Culinary Institute of America's Spain and the World Table cookbook, which is available for purchase at bookstores nationwide. |
Ingredients Makes 8 servings |
