Avec val, nous avons pris un cours de cuisine Péruvienne à Arequipa. Deux recettes au programme : Le cebiche et Le pescado macho.
LE CEBICHE : en version Anglaise.
1 lb of white boneless sea bass (or any white fish, fresh and thick; for example: sole)
2 medium onions cut julianne style (thin stripes cut vertically)
Juice of 8 – 10 limes (“sutil” limes if you can find them)
2 aji limo chili peppers (hot peppers), chopped (remember, the amount of pepper you add depends on how spicy you want the food)
1 1/2 tablespoon of chopped cilantro
2 cloves of garlic
1 boiled sweet potato, cut into slices
2 ears of corn (remove the kernels)
3 lettuce leaves - for decoration
1 aji limo chili pepper in slices - for decoration
Boil the corn with some anise seeds (if you want, you can remove the kernels after cooking). In another pot, cook the sweet potatoes, peel them and cut in slices, 2 cm width.
Wash and clean the fish with water and season with salt. Be sure to wash well as the fish will not be cooked. Cut it in pieces of about 2x3cm. How big you cut it depends on the type of fish you have. If the fish is breaking off into smaller pieces, you will need to cut it into bigger pieces. Remember, these pieces need to be small enough to swallow, so not too big.
Rub crushed garlic clove in a non-metal dish; then add the fish and some onion. Add a good amount of salt. Add the chopped limo chili/pepper, the cilantro and then squeeze the limes over the dish. There should be enough juice to dampen all the fish. Let the fish rest for 10 minutes or until meat looks whiter and cooked. Do not overcook the fish.
Taste to make sure it’s to your liking. Add the rest of the onions over the fish.
Decorate with the corn, the limo in slices, the sweet potatoes and the lettuce leaves.
LE PESCADO MACHO : en version Anglaise
Prep. Time: 30 minutes Level: Easy Servings : 4
- 2 fish filett divided in four pieces.
- 2 red onions, peeled and sliced into thick stripes
- 2 tomatoes sliced in thick stripes too
- 1 or 2 yellow chili pepper (Peruvian aji amarillo) cutted in thin stripes
- vegetable oil to fry as needed
- garlic paste
- 1 table yellow chili paste (Peruvian aji amarillo)
- Soy sauce
- 2 spoons White flour
- 3 tablespoons chopped fresh parsley
- Salt and Pepper
- French Fries 1 package (1lb )
- 1 cup 1/1 Rice
- Pisco or brandy (1/2 cup)
- Salt, pepper, cumin
1. Prepare French Fries and keep them for later. Prepare rice too
2. Season fish with salt and pepper. Put flour in a plate. Cover fish with flour and “clap” fish to take excess of flour.
3. Fry fish in a pan with hot oil. Keep apart fried fish
4. In a pan, put the yellow chilli paste and a tablespoon of oil. Cook until oil separates from sauce. Ad 3 spoons of red fine chopped onions. Keep after cooked. If no chili, use blended garlic with a pitch of mustard.
5 Cut onions and tomatoes in big long pieces. Cut yellow chili in long strings. Heat a pan with oil. When hot, add the onions and cook until tender. Then add the chili and the tomatoe. Add the brandy to flambe.
6. Place the pieces of fried fish into the chili paste sauce and heat. Serve in a plate where rice and potatoes are being served previously.
7. Cover the fish with the hot tomatoe chili onion sauce. And enjoy!