Anny

The one recipe I am presenting today is the traditional, well loved -ceviche de corvina. During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious just grilled with lime juice, served with somepatacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proud of our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black shellfish similarto scallops. You can use what you have available or what you like the most...,
what insures a variety of textures and flavors.
Now the recipe:

Ceviche de Pescado
Cevi_1
Ingredients:

2 pounds FRESH white-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherry tomatoes (optional)

Instructions:

1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put thefish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using

Postres
Necesitas
1 litro de leche
2 paquetes de galletas ducales noel
1 cucharada de maizena
1 tarro de lechecondensada
1 tarro de crema de leche
1 astilla de canela
Pasos
Disolvemos la maizena en un poquito de leche..aparte en una olla ponemos a calentar la leche con la canela,cuando este ya casi por herver le agregamos la maizena bien disuelta y revolvemos por espacio de 3 min luego agregamos la leche condensada y la crema de leche y seguimos revolviendo constantemente para que no sepuegue...dejamos que hierva por espacio de 15m a 20 m a fuego lento cuando miremos que ya este un poco espesa..y si no ha espesado por este tiempo entonces le agregamos un 1/2 cucharada de maizena disuelta en leche para que espese..
Dejamos reposar un rato...luego ponemos una capa de esta mezcla en un molde y encima de esta una capa de galletas ducales y de nuevo otra capa de nuestra mezcla y asisucesivamente..cuando terminemos llevamos a la nevera.
cuando ya este frio esta listo para comer.....si quieres le puedes rallar la cascara de limon o de naranja y tambien decorarlo con esta cascara--

The recipe I am presenting today is the traditional, well loved one – ceviche de corvina. During the following days I will share with you variations and new ways to prepare and dress up this deliciousceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious with grilled just lime juice, served with some patacones (plantain chips) - hmmm, or rice with coconut (coconut rice), or rice with beans (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proudof our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black similar shellfish to scallops. You can use what you have available or what you like the most,
What insures a variety of textures and flavors.
Now the recipe:

Ceviche de Pescado
Cevi_1
Ingredients:

2 pounds FRESH...