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1. Arepas de Maíz (Yellow or White Corn Arepas)

2. Ceviche de Corvina (Corvina White Fish Ceviche)

Book Description

SECRETS OF COLOMBIAN COOKING provides a window into the diverse cuisine of this little-known South American nation. Author Patricia McCausland-Gallo, a native Colombian, traveled throughout the many regions of Colombia to gather the most authentic dishes. With a wide range of recipes and a glossary of typical ingredients, this book acquaints cooks with the array of foods that make up Colombian cuisine, including sweet and hot peppers, plantains, tamarind, gooseberries, papayas, guavas, and tree tomatoes.

... (more)

Secrets of Colombian Cooking

Authors: Patricia McCausland-Gallo

Date: May 2004

ISBN: 0781810256

Publisher: Hippocrene Books

Hardcover

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Ceviche is such a popular food in the coastal areas of Colombia that we can even buy it at the beach. It is served as in this recipe, or with ketchup: all you would need to do is add a quarter cup of ketchup in step 2 of this recipe. I like to leave the fish overnight in the first lime juice to make sure it is fully cooked; in many places, it is just left to marinate for just a few hours. I have added the tomato juice, not traditional in our Caribbean coast recipe, but it was an idea I adopted many years ago from a Mexican friend when I lived in Cali. If you cannot find corvina, any firm-fleshed white fish will do.

8 servings

• 1 pound corvina fish, cut into 1/2-inch cubes

• 2 3/4 cups lime juice

• 1 1/2 cups diced red onion

• 1 1/2 cups peeled, seeded, and diced tomatoes

• 1/2 cup minced cilantro

• 1/4 cup minced parsley

• 1 1/2 tablespoons Worcestershire sauce

• 1 tablespoon tomato juice

• 2 teaspoons salt

• 1 1/2 teaspoons pepper

• Tabasco to taste

• 1/2 cup olive oil (optional)

• Salted crackers or mini-tartlet shells, for serving

1. DAY 1: In a nonreactive container mix the fish with 2 cups of the lime juice. Refrigerate overnight.

2. DAY 2: Drain the lime juice from the fish, discard the juice and add the remaining 3/4 cup of lime juice, onion, tomato, cilantro, parsley, Worcestershire, tomato juice, salt, and pepper to the bowl. Let marinate at least 30 minutes, or up to 8 hours for the best taste. (Flavors mature and soften after sitting together for so long.)

3. If desired, which a lot of people now seem to like, spike the heat up with some Tabasco sauce.

4. The olive oil is optional; if you leave it out the flavor will be crispier and more citrusy; if you add it, a mellower ceviche is the outcome. Both options are very good; just a matter of what works best for your taste.

5. Serve with salted crackers or in mini-tartlet shells.

More From This Book:

1. Arepas de Maíz (Yellow or White Corn Arepas)

2. Ceviche de Corvina (Corvina White Fish Ceviche)

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