Seviche

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             FOOD FUNNY
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Thanks to Josephine Cavallo for sharing this classic food funny with us:

While on a road trip, an elderly couple stopped at a roadside restaurant
for lunch. After finishing their meal, they left the restaurant and
resumed their trip. When leaving, the elderly woman unknowingly left her
glasses on the table and she didn't miss them until they had been
driving about twenty minutes. By then, to add to the aggravation, they
had to travel quite a distance before they could find a place to turn
around in order to return to the restaurant to retrieve her glasses.

All the way back, the husband became the classic grouchy old man. He
fussed and complained and scolded his wife relentlessly during the
entire return drive. The more he chided her the more agitated he became. He just wouldn't let up.

To her relief, they finally arrived at the restaurant. As the woman got
out of the car and hurried inside to retrieve her glasses, the old
geezer yelled to her, 'While you're in there, you might as well get my hat and the credit card!'

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             TODAY'S RECIPE
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This recipe from Peru is one of my favorites for this dish, which has
regional counterparts (some spelled "ceviche") over much of Latin
America and the Caribbean. In Peru it is frequently accompanied by
boiled sweet potatoes and corn-on-the-cob, but I have eliminated those
for this appetizer version. And yes, before you write to ask, the fish
is not cooked by heating, but rather by the acidity of the marinade. If
your family is squeamish about "raw" fish, don't tell them. The seafood
in this dish looks, tastes, and feels as though it has been cooked.

Seviche

1 cup (250 ml) fresh lime juice
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) hot pepper flakes (or to taste) or hot red chiles, finely chopped
2 red onions, thinly sliced and separated into rings
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) sole fillets cut into 1-inch (2.5 cm) pieces (or substitute any other firm, white, mild flavored fish)
1 lb (450 g) scallops
1/2 cup (125 ml) parsley or cilantro, coarsely chopped
Lettuce leaves for garnish

Combine all the ingredients in a glass or ceramic dish or bowl. Metal
may affect the flavor of the dish. If the marinade does not cover the
fish, add more lime or lemon juice. Cover and refrigerate for 3 hours,
or until the fish is white and opaque, indicating that it has been
"cooked" by the acidity of the marinade. Serve individual portions on a
bed of lettuce. Although this is not traditionally done, it may be
served with crackers or thin slices of French bread.
Serves 6 to 8 as an appetizer.
Received on Sun May 10 18:33:20 2009