Cut the fish into small pieces: You can dice it or leave it in
pieces up to 1 inch square, but remember that the larger
the pieces the longer it will take to marinate.
Salt the fish, then cover with the citrus juice in a
non-reactive (glass or plastic) container with a lid. Add
the sliced onions and the chiles.
Chill this in the fridge for at least 2 hours, possibly as
much as 3 hours -- very large pieces can take longer. If
your fish is truly raw-eating quality, it is OK if the centers
of the pieces are still raw-looking.
To serve, lay down some of the onions and chiles and top
with the fish. Garnish with the cilantro.
|Arroz Tapado con Carne - Covered Ground Beef and Rice
3 garlic cloves, minced
3 tablespoons vegetable oil
1 1/2 cups uncooked rice
3 cups water
1 cup frozen peas
3/4 teaspoon salt
1 cup chopped red onion
3 tablespoons olive oil
3/4 pound ground beef
1/2 yellow chile pepper, finely chopped
1/2 teaspoon cumin
1 cup diced tomato
1/3 cup raisins
1 cup chicken broth
salt and freshly ground pepper
2 hard-boiled eggs (optional)
Optional, but traditional:
Cut hard boiled eggs into fourths, and place one piece
inside the mold with the filling. Or use sliced eggs to
decorate the serving platter
In a saucepan on medium heat, sauté the minced garlic in
the vegetable oil until the garlic is golden and fragrant.
Add the water, salt, and rice and bring to a boil. Lower the
heat, cover, and simmer for 10 minutes, then stir in the
Simmer for 5 minutes more, covered, until the water is
absorbed. Turn off the heat and leave the rice covered
until you are ready to use it.
In a skillet on medium heat, sauté the chopped onion in
the olive oil until soft and golden. Add the ground beef and
cumin and cook, stirring, until the meat is browned. Add
the tomatoes, chile pepper, and raisins and cook on
medium-low heat, stirring occasionally, until most of the
liquid is evaporated.
Add the chicken broth and simmer 5 to 10 minutes more,
until the liquid has cooked down, but before it becomes
dry. Remove from heat and season with salt and pepper to
Grease a small glass bowl with butter. Fill the bowl 1/3 full
with some of the rice. Add a layer of the ground beef
filling, then cover the filling with more rice. Press rice firmly
into the mold. Turn the bowl onto a serving platter or
individual plate, and remove the bowl.
Garnish with sprigs of parsley, black olive halves, or strips
of red pepper.
3 cups cooked corn kernels
1 red pepper, finely chopped
1 red onion, finely chopped
Juice of 1 lime
8 ounces queso fresco (queso blanco, farmers
cheese, or other fresh, unaged white cheese)
3 tablespoons vegetable or olive oil
salt and pepper to taste
Whisk lime juice into oil and season with salt and
Gently toss all ingredients together. Taste and
season with salt and pepper as desired.
This salad is accompanies many Latin meals. It has a
simple lime dressing that allows the fresh flavors of the
ingredients to shine.
|Causa Rellena con Pollo - Yellow Potatoes with Chicken Salad
8 yellow potatoes (1 pound)
3 fresh yellow chile peppers
2 gloves garlic
2 tablespoons vegetable oil or butter
2 boneless skinless chicken breasts
1/2 cup mayonnaise
1 teaspoon prepared mustard
1 ripe avocado
Salt and pepper to taste
Black olives for decoration
Parsley for decoration
You can also shape the potatoes and filling into individual servings.
Remove the top and bottom parts from a clean empty can to make a
ring. Grease the inside of the can with vegetable oil. Rest the can on
a plate, and layer the potatoes and chicken inside the can, then
carefully remove the can. To shape the causa into one large ring, you
can use a cheesecake pan with removable sides.
Cook the potatoes in salted water until soft. Peel and
mash the potatoes, and set aside.
Remove the seeds from the chili peppers, and saute them
in vegetable oil with the garlic until softened. Place them
in a food processor or blender, along with the mashed
potatoes, juice of the 3 limes, and salt/pepper to taste.
Process until smooth.
Poach the chicken in water seasoned with salt, pepper.
Shred the cooked chicken, and mix with the mayonnaise
and mustard. Season with salt and pepper to taste.
On a plate, shape half of the mashed potato mixture into
a square or rectangle. Cover with the chicken in a smooth
layer. Layer with slices of avocado. Layer the other half
of the potato mixture on top and smooth with a knife.
Decorate the top with parsley leaves, slices of
hard-boiled eggs, and olive halves.
|Alfajores - Caramel Sandwich Cookies
1 cup cornstarch
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup butter
1/2 cup powdered sugar
1 tablespoon Pisco or Brandy
1 teaspoon vanilla
1 cup dulce de leche
1/2 cup toasted coconut, finely chopped
Preheat oven to 350 degrees.
Place the cornstarch, flour, baking powder, and salt in a
bowl and mix briefly.
Cut the butter into small pieces and add to the flour
mixture, blending with your fingers until the mixture is
Add the powdered sugar, vanilla, and Pisco, and mix with
your hands until the dough is homogeneous and smooth.
Let the dough rest in the refrigerator for 30 minutes.
Roll out dough to 3/8" thickness, and cut into 2 inch
Place cookies on baking sheet lined with parchment
Bake cookies for 10-15 minutes, until they are barely
golden brown. Let cookies cook 5 minutes, then transfer
to rack to cool completely.
To fill the cookies, spread one cookie with dulce de leche
and top with second cookie. Roll the edges in the coconut.
1/2 cup lemon juice
1/2 cup orange juice
1 teaspoon salt
4 teaspoons chopped cilantro
1 pound white saltwater fish (albacore, sole, snapper, halibut)
1 cup lime juice - key limes if you can get them
1 rocoto chile (chile manzano in Mexican markets)
1 medium onion, sliced very thinly into half-moons
Ceviche is so sharp and acidic it cries out for beer and
tortilla chips as an accompaniment -- although you won't
find tortilla chips in Peru. In Peru, you will most often find
this served with potatoes, either sweet or white.
|Ensalada de Choclo - Corn Salad with Queso Fresco
|JANUARY 2010 EDITION - Updated Weekly