Ceviche de Pescado
Fish Ceviche
serves 4
Fish must be extremely fresh. The classic fish for this dish is corvina in Ecuador and tuna in Peru, but any white-fleshed fish, such as sea bass, flounder, red snapper, tilapia, or sole, may be used.
PROCEDURE
Fish Ceviche
serves 4
Fish must be extremely fresh. The classic fish for this dish is corvina in Ecuador and tuna in Peru, but any white-fleshed fish, such as sea bass, flounder, red snapper, tilapia, or sole, may be used.
PROCEDURE
- 1 Soak the fish for 1 hour in lightly salted water; drain and rise well.
- 2 Combine the citrus juices, salt, garlic, chile, and fish; mix well, cover, and let marinate in refrigerator until it is “cooked” (milky white throughout), 3 to 6 hours. Start checking at 3 hours.
- 3 Add all remaining marinade ingredients and correct seasoning.
- 4 To serve, line serving platter with lettuce. Place ceviche in center and display garnish around.
Tamales de Espinaca con Queso
Spinach and Cheese Tamales
yield: about 12, depending on size of corn husks Basic Tamales
PROCEDURE
Spinach and Cheese Tamales
yield: about 12, depending on size of corn husks Basic Tamales
PROCEDURE
- 1 Place corn husks in warm water to cover and soak 2 hours. Remove, drain, and pat dry.
- 2 Beat the lard by hand or in mixer until soft and light.
- 3 Gradually add stock to the masa harina and knead until the dough is no longer sticky. Add salt and baking powder.
- 4 Move masa harina mixture to mixer and beat lard into the dough, a little at a time, until the dough is light and fluffy. Test for lightness by pinching off a small piece and dropping into a glass of cold water. It should float when ready; if not, continue to beat and test again. The lighter the dough, the better; it results in moist and fluffy tamales. It is impossible to overmix this dough.
Spinach and Cheese Filling yield: about 12, depending on size of corn husks PROCEDURE
- 1 Heat oil and sauté onions until translucent. Add tomatoes and cook until almost dry.
- 2 Add spinach and wilt.
- 3 Let cool and mix well with cheese.
- 4 Adjust seasoning.
- 5 Combine spinach and cheese filling with Basic Tamales (masa harina mixture); mix well and check seasoning again.
- TO MAKE TAMALES
- 1 Place an unbroken corn husk on a work surface in front of you with the small tapering end of the husk facing you.
- 2 Using a spatula or masa spreader, spread approximately ¼ cup of dough onto the husk, leaving a border of at least 1½ inches of husk at the tapered end.
- 3 Fold the two long sides of the corn husk in over the corn mixture.
- 4 Fold the tapered end up, leaving the top open.
- 5 Secure the tamale by tying with a strip of husk or a string.
- 6 Line the steamer with husks. Stand the tamales up in a row around the edge of the steamer.
- 7 Cover and steam, checking water level frequently and replenishing with boiling water as needed, until tamales easily come free from husks, about 1 hour for tamales made with fresh masa or 1¼ to 1½ hours if made with masa harina mixture.
Chifles Green Plantain Chips
serves 4 PROCEDURE
serves 4 PROCEDURE
- 1 Peel plantains by trimming both ends with a sharp knife, cutting incisions along the natural ridges and then pulling away the skin. Cut into very thin slices and place in ice-cold water for 15 minutes (this helps keep them crisp). Drain well and dry on paper towels.
- 2 Heat oil to 375°F (190°C) or until a cube of dried bread added to the oil floats and turns golden after 1 minute.
- 3 Fry in batches, until golden, about 2 minutes. Drain well on paper towels.
- 4 Season with salt and serve when cool.
Pabellón Criollo
Shredded Beef with Beans, Rice, and Plantains (Venezuela) serves 4
Pabellón means “flag,” and the finished dish resembles a Venezuelan flag.
PROCEDURE
Shredded Beef with Beans, Rice, and Plantains (Venezuela) serves 4
Pabellón means “flag,” and the finished dish resembles a Venezuelan flag.
PROCEDURE
- 1 Combine flank steak, bay leaf, and stock, bring to simmer, and cook 1 to 1½ hours until very tender.
- 2 Cool in stock. When cool, shred meat and set aside.
- 3 Heat olive oil over medium high heat; add onions and cook until translucent.
- 4 Add garlic, tomatoes, cumin, oregano, salt, and pepper; cook until almost dry.
- 5 Add shredded beef; cook 5 minutes and correct seasoning.
- 6 Heat vegetable oil over medium heat and sauté plantains until they are browned all over. Drain on paper towels.
- 7 To assemble the “flag,” arrange beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with chifles.