Ceviche

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for today's funny:

A minister of a city church enjoyed a few drinks, but his passion
was for peach brandy. One of his congregation would make him
a bottle each Christmas. One year, when the minister went to
visit his friend, hoping for his usual Christmas present, he was
not disappointed, but his friend told him that he had to thank
him for the peach brandy from the pulpit the next Sunday. In
his haste to get the bottle, the minister hurriedly agreed and
left. So the next Sunday the minister suddenly remembered
that he had to make a public announcement that he was being
supplied alcohol from a member of the church. That morning,
his friend sat in the church with a grin on his face, waiting to
see the minister's embarrassment. The minister climbed into
the pulpit and said, "Before we begin, I have an announcement.
I would very much like to thank my friend, Joe, for his kind gift
of peaches, and for the spirit in which they were given."

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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 "seviche") 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.

Ceviche

1 cup (250 ml) fresh lime juice
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) hot pepper flakes, or to taste
1 red onion, thinly sliced and separated into rings
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) grey sole fillets cut into 1 in (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 the dish 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 Sat Feb 12 02:45:52 2011