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Wednesday, September 3, 2014

Ceviche: Peruvian Kitchen

Ceviche: Peruvian Kitchen

I am so very glad that I did not miss this cookbook! I am so excited to have received this cookbook!   Please visit http://www.randomhouse.com/book/235434/ceviche-peruvian-kitchen-by-martin-morales#praise to see  inside this beautidul book!
Indeed, although I  have rather a collection of cookbooks from around the world, this is my  second of the cuisine of South America besides Argentina! I was absolutely delighted as I opened this new cookbook because it made me fell as if I was smelling the  delightful  wefts of fresh fish. I highly recommend this book if you are interested in expanding your cooking repertoire.  I am exited to be able to give you all the link to this recipe
 A fresh and delicious cookbook. I just had to share another recipe!
Tiradito de Caballa 
Mackerel Tiradito with Gooseberry Tiger’s Milk This tiraditocombines Peruvian techniques with the best of British ingredients. It’s a wonderful recipe to try in the early summer when both gooseberries and mackerel are at their best. Gooseberries, small fruits closely related to the currant, are relatively rare in the United States. They like cool weather and are grown commercially along the coast of northern California and of Oregon and in the Northeast for a spring harvest. 
Serves 4
4 mackerel fillets, skinned, and trimmed
1 tsp sea salt
Juice of 2 limes
1 small red onion, very thinly sliced
1 tbsp crumbled pecans
1 dried panca chile, seeded and ground 
or finely chopped (see Note)
2 tsp capers
For the gooseberry tiger’s milk
Juice of 2 limes
31/2 oz / 100 g gooseberries
Juice of 1/2 orange
1 tbsp amarillo chile paste
A pinch of fine sea salt

Cut the mackerel fillets in half lengthwise and put them in a bowl with the salt and the lime juice. Leave to “cook” for about 5 minutes.

Put all the tiger’s milk ingredients in a food processor or blender and blitz until smooth. Strain the liquid through a sieve to remove any gooseberry seeds.

Remove the mackerel from the salt and lime juice mixture, reserving the marinade. Cut the mackerel on the diagonal across the grain, ending up with very thin, wide slices. Divide among 4 serving plates.

Drizzle the tiger’s milk over the fish and then top with the onion, pecans, panca chile, and capers. Season with salt before serving.

Panca chiles can be ground very easily in 
  As I read all this book, I  flet like I was in another world.  Simple recipes but taste terrific.Interesting 
You will be impressed with this cookbook!  In fact I found out that that this is "The first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London's critically acclaimed restaurant Ceviche:"This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh,  You wont be dissapointed with it!

I received this book from the publisher in exchange for my honest review

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