PERUVIAN COCKTAILS RECIPES

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PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE



Peruvian ceviche | Seafood recipes | Jamie Oliver recipe image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops (optional)
extra virgin olive oil

Steps:

    1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
    2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
    3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
    4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
    5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
    6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
    7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
    8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Nutrition Facts : Calories 146 calories, FatContent 6.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 20 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PISCO SOUR RECIPE - BBC GOOD FOOD



Pisco sour recipe - BBC Good Food image

Martin Morales' recipe for this classic Peruvian cocktail is deliciously sweet and sour, with grape brandy and lime juice

Provided by Martin Morales

Categories     Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 7

50ml Pisco
50ml lime juice
50ml sugar syrup
1 egg white
large handful of ice
few drops of Angostura bitters
lime slices, to serve (optional)

Steps:

  • Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice. Shake vigorously for 30 secs or blend for 10 secs, then strain into 2 glasses. Add a few drops of Angostura bitters to the top of each cocktail, garnish with a lime slice and serve.

Nutrition Facts : Calories 116 calories, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

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