Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:28:07 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Bill Davis for this one. I think it's a repeat, but
what the heck, it's funny.
A monastery in the English countryside had fallen on hard times, and
decided to establish a business to defray their expenses, such as a
bakery or winery. Being English, however, they decided to open a
fish-and-chips restaurant. The establishment soon became very
popular, attracting people from all over. One city fellow, thinking
himself clever, asked one of the brothers standing nearby, "I suppose
you're the 'fish friar'?"
"No", answered the brother levelly, "I'm the 'chip monk'".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
It's time to brush up on your high school Spanish, because this week
we take off for a trip through Latin America.
Seviche, also spelled ceviche, is a dish common to much of Latin
America. Most versions call for raw fish or seafood that is "cooked"
by marinating in citrus juices. This version calls for cooked shrimp,
and is dressed up by serving in an avocado half.
Seviche de Camarones - Peruvian Marinated Shrimp
1 to 1+1/2 lbs (250-375 g) cooked shrimp, peeled and deveined
1/2 cup (125 ml) each: lemon juice, lime juice, orange juice
1 small onion, finely chopped
1 scallion (spring onion) green and white parts, finely chopped
1 tomato, peeled, seeded, and chopped
1/4 cup (60 ml) chopped cilantro or parsley
Finely chopped red or green hot chile pepper, to taste
Salt and freshly ground pepper to taste
2 to 3 avocados, halved and pitted (optional)
Combine all the ingredients except the avocados in a glass or ceramic
bowl and stir to combine thoroughly. Chill for at least 1 hour before
serving. Serve mounded on the avocado halves, or on a bed of lettuce.
Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:02 EDT