Ceviche and Pisco Sour
Last month I was travelling in South and Central America and we ate this Peruvian fish dish on several occasions. It's delicious. Susy Jean-Mairet from the ZIWA Latin American and Spanish group gave me this recipe. Enjoy it! |
| Ceviche and pisco sour in Buenos Aires |
Ceviche:
Ingredients:- 800 g. sea bass fillet (corvina)
- 1 red onion
- 1/2 red aji limo (hot chilli), chopped finely
- 1/2 yellow aji limo, chopped finely
- Juice of 16 limes
- Salt
(You can reduce the quantities in proportion to the fish)
To serve:
- 1 boiled ear of corn, cut into rounds
- Boiled sweet potato
- Lettuce leaves
Method:
Cut the fish into bit size pieces and mix together with the onion in a large bowl. Wash the onion and fish and drain well. Season with salt and aji limo (chillies).
Toss the fish mixture quickly in lime juice. Refresh by adding a couple of ice cubes, mix well and remove immediately. Serve the ceviche immediately in a deep dish, with boiled sweet potato, fresh cooked corn and lettuce leaves. You could also serve it in individual glasses.
The traditional accompaniment or to enjoy on its own:
Pisco Sour:
3 parts Peruvian Pisco (grape brandy)
1 part key lime juice
1 part sugar syrup
1 egg white
Angosturo bitter
Pour the Pisco, lime juice and syrup into a blender or cocktail shaker with enough ice to double the volume. Blend on high or shake rapidly. Add one egg white and blend again. Serve with a drop of Angosturo bitter in each glass.
Tip: you can buy Chilean Pisco at this link:
http://www.rahngmbh.ch/deutsch/042b579ce80bc5b01/index.php
Julia Newton, December 2012
