Who likes Ceviche!!

Do you know Ceviche?

Because we are all part of Planet Ocean............
Directly from Peru, I do invite you to enjoy the most exquisite traditional Gourmet Peruvian dish in artful  presentation, to make your lunch or dinner an enjoyable experience.  The authentic and created "Ceviche" the most typical Peruvian dish made with fresh fish and/or seafood is cooked slowly with citrus juice with other ingredients
It is easy to prepare? no way, has  own secrets steps that if you do not follow will not taste right!!
This is most common peruvian dish that is known all over the world
When you're in the mood for good times and great cuisine, be sure to check out for a good Ceviche.
One of the many properties this dish has the potential to enable your energy and it is considered one of the most commom aphrodisiac that open the eyes to the death, lol 
If you taste Ceviche, please write me back with a "Like" and tell me your experience

INGREDIENTS

• 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
• 1/2 small red onion, halved and slivered 
• 3/4 cup lime juice 
• 1/2 teaspoon salt 
• 1 habanero chile, seeded, halved, and thinly sliced (optional)
• 1 tablespoon ají amarillo sauce (optional; see
• 1/2 cup cilantro leaves, chopped
• 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced 
• 1 cob sweet corn, boiled and cut into 4 pieces
• 4 butter lettuce leaves

Preparation

1. 1. Rinse diced fish and slivered red onion in cold water and dry thoroughly.
2. 2. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
3. 3. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
4. Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
5. Note: Nutritional analysis is per serving.

Note: Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.

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Delicious Kosher Recipes

Delicious Kosher Recipes

Chicken Thigh Fricassee with Mushrooms and Rosemary

Ingredients

• 4 tablespoons olive oil, divided
• 5 ounces fresh mushrooms, sliced
• 4 cloves garlic, peeled and halved
• 2 tablespoons fresh rosemary, chopped
• 1 pound chicken thighs
• salt and freshly ground black pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry white wine
• 12 cherry tomatoes
• 12 olives

Directions

1.    Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.

2.    Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.

3.    Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.

4.    Reduce heat to low; cover, and simmer gently for 1 hour.

5.    Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

Nutritional Information

Amount per Serving Calories: 402 | Total Fat: 28.6g | Cholesterol: 71mg

Veal Roast Blanquette

Ingredients

• 4 pounds veal shoulder roast
• 1/4 teaspoon dried thyme
• 4 carrots, halved
• 1 pound small potatoes
• 1/2 pound small white onions
• 1/2 pound mushrooms
• 2 tablespoons all-purpose flour
• 1 (10 ounce) package frozen green peas
• 2 egg yolks

Directions

1.    In an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.

2.    To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.

3.    In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.

4.    In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Nutritional Information

Amount per Serving Calories: 414 | Total Fat: 13.3g | Cholesterol: 255mg

Grilled Lamb with Brown Sugar Glaze

Ingredients

• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons dried tarragon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 lamb chops

Directions

1.    In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.

2.    Preheat grill for high heat.

3.    Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutritional Information

Amount per Serving Calories: 241 | Total Fat: 13.1g | Cholesterol: 56mg

CRISPY FISH FILLETS

Ingredients

• 1 egg
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon salt
• 1 1/2 cups instant mashed potato flakes
• 1/4 cup oil for frying
• 4 (6 ounce) fillets sole

Directions

1.    In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.

2.    Heat oil in a large heavy skillet over medium-high heat.

3.    Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.

4.    Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information

Amount per Serving Calories: 391 | Total Fat: 18.1g | Cholesterol: 143mg

BAKED KALE CHIPS

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1.    Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2.    With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3.    Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutritional Information

Amount per Serving Calories: 58 | Total Fat: 2.8g | cholesterol 25mg

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