Volume 8, Issue 108 - June 8, 2005

Hello Recipe Club,

One of Cathy Leslie's recipes today is for Ceviche. Ceviche is often spelled Seviche or Cebiche depending what part of South America you are visiting. Ceviche is a popular appetizer or main dish, and is believed to originate in either Ecuador or Peru, depending on who's beach you are standing on. When we visit Mexico, the Ceviche is served with crispy fried corn tortillas. There are as many variations of this classic dish as there are fish in the sea, but the primary rule is that the fish or shellfish is cooked by having contact with fresh citrus juice which actually cooks the fish without the use of heat.

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Paella Stuffed Snapper

Ingredients:

1 or 2 fresh fish (6 pounds total) red snapper, cod or lake trout, cleaned and dressed
lime juice
1/4 cup butter, melted
2 tablespoons lime juice
lime wedges

Paella Stuffing:

1/2 pound chorizo sausage links, chopped
1 cup onion, chopped
2 cloves garlic, finely chopped
2 serrano chiles, seeded and chopped
2 tablespoons butter
2 cups rice, cooked
1/2 cup almonds, slivered, toasted
1/4 cup fresh cilantro, snipped
1/4 cup tomato sauce
1/4 teaspoon saffron threads
6 ounces frozen medium shrimp, cooked

Preparation:

Prepare the Paella Stuffing:

Cook sausage, onion, garlic and chiles in the butter in a 10 inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.

Prepare the Fish:

Heat the oven to 350 degrees F.

Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix butter and 2 tablespoons of lime juice. Bake the fish, uncovered, brushing with the butter mixture occasionally, until fish flakes easily with a fork, about 45 minutes. Serve with lime wedges.

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Scallops and Cashews in Tangerine Sherry Sauce

Ingredients:

Scallops:

2 cups raw cashews
2 cups cooking oil
4 green onions, finely minced
4 garlic cloves, minced
1 pound bay scallops

Sauce:

1/4 cup dry sherry
3 tablespoons tomato sauce
1 tablespoon oyster sauce
1 tablespoon oriental sesame oil
1 teaspoon red wine vinegar
2 teaspoons Chinese chili sauce
2 teaspoons grated tangerine peel (or finely minced instead)

To Finish:

1 tablespoon cornstarch

Preparation:

Advance Preparation:

Place the nuts and oil in a small saucepan over medium high heat. Stir the nuts occasionally and when they turn very light golden, drain immediately and pat dry on paper towels. Pour off and reserve 2 tablespoons of the cooking oil for stir frying. Set aside in separate containers the green onions, garlic and scallops. In a small bowl, combine the sauce ingredients and mix well.

Last Minute Cooking:

Combine the cornstarch with an equal amount of cold water. Set aside.

Place a wok over highest heat. When the wok is very hot, add the reserved oil to the center. Roll the oil around the sides of wok and add the garlic. When it just begins to turn white, in about 15 seconds, add the scallops.

Stir fry until the scallops just lose their raw outside color, about 1 minute. Stir in the green onions and pour in the sauce. When the sauce comes to a low boil, stir in a little of the cornstarch mixture so that sauce glazes the scallops. Stir in the cashews, then set and adjust the seasonings. Spoon onto a heated platter or individual plates. Serve at once.

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Ceviche Acapulco

Makes 6 servings

Ingredients:

3/4 pound white fish fillets, cut in 1 x 1/2 inch pieces
8 ounces small peeled and deveined shrimp
8 ounces bay scallops
juice of 6 limes

Marinade:

3/4 white onion, finely chopped
4 serrano peppers, seeded and chopped
2 tomatoes, finely chopped
3/4 cup pimento stuffed green olives, finely chopped
1/4 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
3/4 cup V-8 juice
2 tablespoons olive oil
2 tablespoons jalapeño pepper strips, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons oregano, dried and crushed
salt to taste

Garnish:

cilantro, chopped
avocado, diced

Preparation:

Place seafood in glass bowl. Cover with lime juice. Marinate 1 hour. Drain. Return seafood to bowl.

Mix onion, serrano peppers, tomatoes, olives, parsley and cilantro. Stir in V-8 juice, oil, jalapeños, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1/2 hour in refrigerator.

Fill serving cups with ceviche, garnishing with cilantro and diced avocado.

Note: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans prefer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish.