Salmon Ceviche

Ceviche and tartare are a bit similar in that they are dishes of raw meat or fish. The main difference between tartare and ceviche is that in ceviche, the raw meat or fish is cooked in citrus juice. However the difference is, both are wonderful for the hot summer days because they are easy recipes that require no cooking time, very few ingredients, and that are very very healthy.

Ceviche and tartare are even more to me than a simple healthy recipe, they just make me happy inside and out. They probably do because they are made of only the best and the freshest ingredients. And even though they are very very healthy, they taste divine to my palate, and satisfy my hunger or my cravings for anything else. They are the perfect comfort food for me.

Tartare and Ceviche have found their common place on French menu. Here in the USA, however, they are almost nonexistent, unless you go to more urban cities. I love ceviche and tartare but do not fix them often as it is difficult to buy small filet of fish. I had been cravings to eat ceviches, but never found the time to prepare it until this evening.

Recipe for 3-4: 1 filet of salmon of about 12 oz., 250 gr. or about 9 oz of smoked salmon, 1 lime, 1 inch of fresh ginger, 1/3 of a long european cucumber, 2 tbsp of olive oil, sea salt, pepper, 2 tbsp of shaved red onion.

Remove the skin from the salmon and trim the salmon of any nerves, and darker parts. Cut the salmon in 1/2 inches strips, and then cut the strips into tiny squares. Chop the smoked salmon. Place both the diced salmon and the chopped smoked salmon in a large bowl. Peel, shave and chop the cucumber very thinly and place it with the salmon. Zest the lime, press the juice of the lime and empty both into the bowl with the salmon. Peel the ginger and grind it into the salmon also. Add the shaved red onion, 2 tbsp of olive oil, a dash of salt and pepper and stir so that all the ingredients are well- blended. Taste to see if more salt and pepper need to be added. Place the mixture into the fridge and let it rest for 30 minutes to an hour.

Serve as it, or with cucumber slices. C’est tout!!!

Bon Appetit and Happy Cooking!!!

Mexican Shrimp Ceviche

This week, I had the privilege and the opportunity to be in the beautiful state of California  to attend a cooking conference in Newport, California. Since my husband and I had never traveled to this state, we decided to come two days earlier to try to see a bit of this amazing state before the conference started. And I will have to tell you that I have fallen in love with this part of the world. The weather is so mild and the scenery is so amazing!!! So in those two days, we raced to see as much as we could in that short period of time. We saw Santa Barbara, Santa Monica, Malibu Beach, Beverly Hills, San Diego and of course New Port Beach since it is where we stayed. I loved every single places we visited. They were all so beautiful!

But I really like San Diego. I wanted to go there because it was recommended by a friend of mine. But the distance to get there really limited our time to see the whole San Diego. Since we were only able to spend a few hours in San Diego, we chose to go to the Old Town since it is said to be “ the birthplace of California”.

“San Diego is the site of the first permanent Spanish settlement in California. It was here in 1769, that Father Junipero Serra came to establish the very first mission in a chain of 21 missions that were to be the cornerstone of California’s colonization. Father Serra’s mission and Presidio were built on a hillside overlooking what is currently known as Old Town San Diego. At the base of the hill in 1820’s, a small Mexican community of adobe buildings was formed and by 1835 had attained the status of El Pueblo de San Diego. In 1846, a U.S. Navy Lieutenant and a Marine Lieutenant, raised the American flag in the Old Town San Diego Plaza”.
Most buildings are original, and the village is set as in the past so you really feel like you are going back in time of American Colonization. Among the many buildings, you can find shops and restaurants, and of course Mexican restaurants.

We chose to have lunch at “La Casa de Rey” since it was suggested as one of the best in the area. I am not fond of Mexican food, but was looking forward sitting and enjoying a nice lunch in this colorful place. While my husband chose a traditional mexican dish, I chose to eat something much lighter and much healthier …Shrimp Ceviche.
I had already presented the Ceviche in one of my previous post so you should know that  it is orginary from Peru, but also found in many hispanic restaurants.

It is really easy to make. So if you are at loss of finding a refreshing dish in the hot summer, I highly advise you to fix this instead of what we know in the South as Shrimp Salad.
Obviously I did not make this Ceviche, but this is the recipe I make when i do…

3lbs of small raw shrimps deveined and peeled and diced, 4 large Roma tomatoes, diced, 2 cucumber peeled and diced, 6 limes juiced, 4 lemons juiced, 1 cup of chopped cilantro, 1 small red onion diced,  1 tsp of tabasco sauce ( or more if you like spicy), salt and pepper to taste.
In a large bowl, mix together the lime and the lemon juice, salt and pepper and tabasco sauce. Add the shrimps, toss well and let it rest for about 3 hours. Then add everything else: diced tomatoes, diced cucumber, finely diced red onion, chopped cilantro, and mix well. Place in the refrigerator for another hour. To serve, place the ceviche in a large bowl or in individual bowls and serve with tortillas…

Bon Appetit and Happy Cooking!!!

A New Trend: Ceviche…

Ceviche has been around in France for many years, but I just started noticing this new dish on menus here in the USA this summer. Ceviche is actually a dish from Peru. As described in Wikipedia, “Ceviche (also spelled cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such as lime,could have also originated the plate with roots in Moorish cuisine. However, the most likely origin of the plate lies in the area of present-day Peru”.

In France it is particularly popular in the summer as it requires no cooking and is a very tasty yet very light appetizer. Ceviche can be made with any fish, and seafood but the most common one are made with salmon and white fish.

Today I will propose you a ceviche of salmon:

You will need for 4 people: 1 lb of fresh salmon, 2 tbsp of fresh shallots, 1/4 cup of finely chopped jalapeno pepper ( not necessary), 1/2 cup of cilantro, 1/4 cup of freshly squeezed lime juice, 3/4 tsp of sea salt, 1 tsp of pepper, 6 tbsp of olive oil.

Place the salmon in a chopper and chop coarsely. Add all the ingredients above to the salmon, and let it rest for 2 to 4 hours in the fridge. To serve, spoon the salmon mixture in individual plates or bowls. Serve with chips, or belgium endives or by itself. Yummy!!!

Bon Appetit and Happy Cooking !!!

Epicurean Paradise: Charleston

I was barely unpacked from my trip to Europe that here I was packing again last Friday for my family vacation in Charleston. I had a good time in England and in France, but I was ready to finally chill … Because when you go to the Europe like me, you are going, going and going. Going to the beach on the other hand, is the complete opposite as all is expected to do is chill at the beach all day long reading books and sunbathing… I know.. not good for the skin but it is okay wearing suntan lotion with index of 50 and staying under the umbrella;-)

I really enjoyed my week doing nothing. And I have really enjoyed eating out…Charleston have amazing restaurants, and as a foodie I love to see what’s new out there, and what new dishes they offer. We went to several places, equally good: Cypress, The Charleston Inn, and Hanks.

My meal at Cypress was incredible: Wasabi tuna flashed fried  with edaname beans in a sweet and sour emulsion ( sorry no picture). I must say that this dish was quite amazing in textures and tastes. The whole recipe was such a delicacy that I am going to have to figure out to make it at home myself!

But I loved Hanks as a restaurant as it offered the greatest selection of fish..Look at what we had:

Pan Seared Sea Scallops

Fried Mashed Potato,Arugula,Cherry Tomatoes Roasted Garlic Lemon And Smoked Extra Virgin Olive Oil Emulsion

Roast Grouper
Sweet corn, Leek, Lobster and Rock Shrimp Risotto with a Champagne Citrus Beurre Blanc.

and I had

Ceviche Selection of Fish and Shellfish Marinated in Lime Juice, Cilantro, Jalapeno, Onion, and Garlic with Jicama and Tomato

And Rare Seared Tuna
Caramelized Onions, Oven Roasted Tomatoes and Goat Cheese with Black Olive Vinaigrette

Everything we all had was exceptional. The flavors and aromas of each dish were chosen with great attention. I highly recommend this restaurant if you come to Charleston! And any other ones that I just mentioned 😉