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Daring Cooks - ¡Me Encanta Perú!

Wednesday, 16 March 2011

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I can't believe I missed the posting date for this month's daring cooks. I actually made this a few weeks ago but totally forgot about it. Oh well, better late than never! The theme for this month's daring cooks is "Peruvian cuisine" and we were challenged to make two traditional Peruvian dishes - ceviche, which is basically a raw fish salad, and papas rellenas, which is stuffed potato balls.

Ceviche de Pescado (Fish Ceviche)

Ceviche de Pescado (Fish Ceviche)

So, the first part of the challenge was ceviche, the national dish of Peru. It’s basically raw fish or seafood that is “cooked” with a treatment of citrus juice (traditionally sour orange, but lime is used here). To be honest, I'm not a huge fan, neither is the wild boar as the taste is usually extremely sour and sharp. I couldn't give up on both challenges, so I decided to go ahead with it anyway and made a haddock and scallop ceviche. Instead of garnishing it with sweet potatoes, I mixed it in with the fish. I used haddock and scallops as I wanted the sweetness of the scallops and the different texture. Seasoned with a bit of sugar to balance the sourness.

Ceviche de Pescado (Fish Ceviche) 2
  • 150 g sweet potato
  • 150 g haddock
  • 150 g scallops
  • 1 clove garlic - finely chopped
  • 1/2 red chili - thinly sliced
  • Juice of 3 limes
  • 2 tsp fresh chopped coriander
  • 1 red onion - thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • Freshly ground black pepper

  • Boil sweet potato until softened. Allow to cool. Peel and cut into small pieces (Can be done hours or even a day in advance).
  • Wash and trim your fish. Slice into pieces between ½ inch (15 mm) cubes to 2 inch (50mm) pieces.
  • Place fish in a non-reactive, shallow pan in a thin layer. Season with salt and pepper.
  • Combine lime juice, chili, coriander and garlic. Pour mixture over fish. Stir lightly to expose all the fish to some of the lime juice mixture.
  • Put sliced onion on top of fish as it “cooks”
  • Let fish stand for 10 minutes.
  • Lift fish out of the lime juice.
  • Mix in sweet potatoes.
  • Season to taste with salt, pepper and sugar.
  • Serve and enjoy!

Salsa Criolla

Salsa Criolla

I didn't make any papas rellenas as the potato balls required deep-frying. But I made the accompanying sauce, salsa criolla, which is a Peruvian onion, pepper and lime salsa. When I told the wild boar that I was going to make salsa and serve it with fish, he suggested that I should try to re-create the "Halibut with confit egg and salsa topped with courgette ribbons" we had at Viajante last year. Of course it's not 100% Viajante's version, but I managed to put most of the main elements with my own twist in this dish. I boiled the courgette ribbons in seasoned chicken stock. Seasoned and pan-fried the haddock and topped it with a poached egg.

Salsa Criolla 2
  • 1/2 red onion - diced
  • 1/2 red bell pepper - diced
  • Juice of 1 lime
  • Salt
  • Freshly ground black pepper

  • In a medium bowl, combine the onions with the rest of the ingredients, season with salt and pepper.
  • Cover with plastic wrap and refrigerate for at least 30 minutes for the onions to macerate and the flavors to combine. [I left this overnight.]

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