Peruvian Ceviche With Pickled Red Onions Food

ISLAND CEVICHE WITH PICKLED ONIONS

Steps:

• Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
• In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
• Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
• In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.

PERUVIAN FISH CEVICHE

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
• Add onions to remaining chilled water and let soak.
• Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
• Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
• Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
• When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

SIMPLE PERUVIAN CEVICHE

Steps:

• Combine all ingredients except red onion and mix well.
• Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
• Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
• It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Steps:

• Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
• Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

PERUVIAN CEVICHE

Steps:

• In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.

PERUVIAN CEVICHE WITH PICKLED RED ONIONS

Steps:

• The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
• In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
• Add the onions and simmer an additional 7 minutes.
• Place mixture in a covered container and refrigerate at least one day.
• This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
• To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
• Drain fish, but reserve 1/4 cup of the lime juice.
• To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
• Chill thoroughly (I chill overnight).
• Drain ceviche and season to taste with salt.
• Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.