HOW TO MEXICAN CEVICHE IN SPAIN

The ceviche is a fantastic dish I had the opportunity to meet thanks to my wife who is Mexican. This recipe for ceviche is not exclusive to Mexico , in many countries of Latin eats ceviche , especially in Peru . Logically variants and combinations are virtually endless, but the essential things do not change much. 1. Were used fish or seafood , whether prawns, shrimp, octopus ... 2. Cooks acid with lime . Three. The ceviche is great!  
Also have to say that is prepared very quickly and takes refrigerated so great when it's hot. Come with ingredients we prepare the ceviche # Amimanera. 

OTHER NAMES: ceviche, ceviche, sebiche, seviche.

INGREDIENTS

• WHITEFISH, I USE RAPE QUEUES -1 / 2 Kg
• PEAR TOMATO 2-3
• 1/2 ONION
• LIMES OR LEMONS June 2-3 
• 1 ITALIAN GREEN CHILLI PEPPER O SERRANOS 
• FRESH CORIANDER
• CARROT (OPTIONAL)
• CUCUMBER (OPTIONAL)
• 1 AVOCADO
• CORN TORTILLA CHIPS, CHIPS. 
• PRAWNS (OPTIONAL)

See, no one scare me. I know they do not have serrano peppers in Spain, unfortunately. Can be replaced by Italian green pepper green peppers or those tiny semipicantes (fat lie because pica none) you can find in supermarkets or markets. Fresh cilantro and sell it at any supermarket too, Carrefour or Mercadona for example. Limes or lemons ... Anyway is that for Mexicans is a lemon lime or lemons a caribbean for us. Are those tiny green. The pear tomato or bole, or you want ... should be ripe. The tortillas or tortilla chips are what we call bad nachos. Choose some that do not have much seasoning, which are all rare flavors without corn or orange powders.

A COOKING!

1. This dish has a lot of mystery, will chop the fish into small tacos. They have to stay in size as crumbs. If you do very large lemon perhaps no scope to cook well. Squeeze lemons or limes and put them in a large bowl, salad or bowl. Add the chopped fish and shrimp also if you bought the put. Chop the tomatoes, onion and peppers seeded and scut. The will also mix well and add to lemon integrates all the ingredients. Onions have this finely chopped. Cilantro also going to sting but only leaves. It will be the last we'll add.

Two. At this point I make a parenthesis. There are people who fish flavor with lemon as well, as I've put the recipe seems too strong. For those I recommend the following. Initially only put lemon and fish for about 10-15 minutes. Removing until we see how the last fish has crossed a white color. Then we remove the fish and wash in a colander with a little water. Lemon juice left in the bowl booked a little in a glass. We put the fish in the bowl and then add all the chopped vegetables and cilantro.Then put a few tablespoons of lemon and stir. 

March. touch Now let it cool a while in the fridge. Capped so that it retains moisture and drying out. The avocado and tortillas are for presentation. 

PRESENTATION

In a single vessel, a deep saucer, casserole ... what you have at home. put some ceviche. Then decorate with a few triangles of corn, like an ice cream cookie. Cut the avocado into slices and garnish with a few above. The avocado is the last thing you put, because it oxidizes very quickly and loses its color. Y. .. eating stated. Is usually taken as a first course or entree. 

WHAT WE DRINK?

Well, I always have to point some very cold Corona. Certainly in Mexico are Corona, Coronita and are not chelas not beers. I was lucky enough to pass near several factories Corona on my trip to Jalisco. 

ORIGIN

The ceviche with vo with b, means the same. It is eaten worldwide. But rumor has it that its true origin is Peruvian (if you read my wife kills me). There is a siwichi Quechua dialect word, meaning fish tender. Now sibech the Arabic word, used by the Moors from Spain meant fish marinated with orange and lemon sours.  
As I am not a historian and do not pay me to get into other people's gardens ... and leave it there and each draw their conclusions . . . 
.

OTHER DISHES THAT YOU MAY BE INTERESTED IN MY BLOG

• HOW TO MEXICAN TACOS IN SPAIN
• Pericana ALCOY
• EL esgarrat O esgarraet

Andalusian fried fish

In Andalusia and particularly in its coastal cities to prepare the "fried fish" is an art. No telling where I get wet is richer, plus I would lack arguments surely mistaken me. Cadiz, Huelva, Malaga, Almeria ... in all these provinces will be able to eat a little fish that are addicting. But ... Where's the secret? Is there a special technique? At the risk of short stay and not leave everyone happy I will throw myself to the pool and give you a few tips when preparing fried fish . 

The Fish

Fish can be very different. When we serve a fried fish fry usually are of different types. We can find the classic anchovy, whiting, mullet, sardines and small fishes in general. But we can also find mackerel, eel, squid, baby squid, cuttlefish, squid, shrimp ... 

When the fish is small do not need cleaning, as it can be cooked. But when are the size of an anchovy, ideally remove the guts and clean them well under water. When you go to buy the pescader @ ask, he is going to Advise this well. Now comes one of the contradictions and dilemmas of fried fish. They say the fresher the fish, richer ... but it is always recommended to freeze for health reasons. What to do? I froze. But that is a decision that everyone must make their own risk. Being fried fish, it can be understood that there is no risk of infection but equally, I froze.

Oil

The oil used for frying little fish is olive and if virgin will be much better. Must be a new oil or has been used to fry more fishy at best. The temperature should be about 180 ° C and gives the same if used fryer or skillet. Ideally, the amount is enough for the fish to be mostly submerged. 

The Battered

The batter may be the point that most distinguishes this dish in different regions. It is a batter flour only, at least in the case of fish. Where do squid or baby squid egg is often used. But let's focus on frying our fishes. 

The flour that is often used is not the pastry. That is too thin, we use a slightly coarser. In the supermarket you'll find specialty flours frying and even some are exclusively for frying fish. Also in some places also mixed with a small portion of potato starch flour, semolina, cornstarch and even breadcrumbs. The breading is so often used in many restaurants just to give it that touch so crisp. 

Lately it is common to use the art of tempura. This is mix the flour with cold water to get a low-temperature frying. Not very traditional nor typical in our bars and restaurants ... but it will gradually gaining ground. 

PREPARATION

1. already have our little fish above the table. The first is to clean it, if necessary the following would be dry. It is very important that the fish is dry, for that we can use absorbent paper. If we have it we will dry flour now. To do this and to save time I suggest you put flour in a bowl or bag (and I've seen ever do at home), we put the little fish and we're moving in so that everything is well coated. 

2. have our hot oil at 180 ° C or 7-8 of the plate. If you're frying various types of fish do separately. First whitefish (bacalaillas, mullet, bay fish ...), then be the turn of oily fish (anchovies, sardines, whitebait ...) and finally everything is baby squid, cuttlefish, squid, shrimp .. . The reason is to avoid saturating flavor the oil. 

We put the little fish in small quantities, not all at once. They are loose and can float. We should have ready a plate or tray with paper. As we see that the fish is golden brown and take it out on paper. And we continue with the rest of the fry. 

March. tray Once they put a speck of salt and served on the same platter served with lemons. Serve immediately, hot and burning.

Sounds easy ... but it is an art. Art I hope to improve over the years but I still can not boast. 

Obviously it is difficult to get the climax which is sitting on a terrace sipping a beer, surrounded by friends and see how that tray of assorted fried fish arrives. That smell of fried, lemon and "good vibes" ... it is almost like reaching nirvana. 

WHAT WE DRINK?

Today the question offends. You know what they drink.

ORIGIN

Apparently this custom of eating fish batter is Sephardic origin. The Spaniards of Jewish origin who inhabited southern Spain.Other sources speak of a possible Muslim origin. The first written references dating from the eighteenth century foreign travelers who related their dining experiences by the Andalusian coast. 

OTHER RECIPES THAT YOU MAY BE INTERESTED IN MY BLOG

• Enzapatás beans Huelva
• Andalusian fritters
• Mexican Ceviche 
• Soplillos Alpujarra

Spanish Homemade Vegetable Cream How is it done?

Homemade Vegetable Cream How is it done?

The creamed vegetables is one of the recipes healthier, full and rich that we can do at home. Every cook has his own vision of this dish. I would expect as I have my own secret formula . A formula perfected over time and adjusted to the tastes of my family. The creamed vegetables should be present at least once a week in our calendar of meals. It is very easy to prepare and does not require much time. I invite you to at least once probéis my recipe, maybe also becomes your formula. 

We will prepare our vegetable cream. 

Click here to watch the video recipe

INGREDIENTS FOR TWO PORTIONS

• 4 MUSHROOMS
• 2 medium carrots
• 1/4 OF ITALIAN GREEN PEPPER
• A PIECE OF ONION
• 1/3 OF A LEEK
• 1/2 1 SMALL OR LARGE ZUCCHINI
• SALT
• WATER
• VEGETABLE SOUP TABLET
• OLIVE OIL
• WHITE WINE OR SWEET WINE
• NATA O cheeses (OPTIONAL)

If you want to make more servings just multiply the ingredients

Regarding the amounts remember that with these ingredients it gives me odd for two servings. Muscat I use instead of white wine. I know it might sound strange but I tried it and found it very rich. 

1. The first thing we will do our ingredients prepared well. The wash well and drain them. Peel the carrots and make them into very small taquitos. The carrot is the list item that the longer it takes to cook. If you do you increase the smaller exhibition space and thus decreases the cooking time. Peel the zucchini and cut in Macedonia (cubes medium-small size). Chop the mushrooms and cut into slices leeks. We have everything well prepared. Some people did not take away the skin to zucchini.It is true that this is a dish with more fiber but I do not like because there is a thin cream. 

2. 'll use a pot, pan or medium sized pot. We put a drizzle of olive oil. I adjust the amount covering the bottom of the container with thick middle finger, middle finger profile height not understood about 5 millimeters. Put the medium high heat, to seven on the hob. We let it warm and will first carrot. The sofriéndose let alone for a couple of minutes. Then add the leek and we have one minute to add the mushrooms, onion, bell pepper and zucchini. Needless to say we have to go stirring with a wooden spoon, not to scratch the bottom and the vegetables are not sticking. Stir for two or three minutes, if you notice you are burning is to put a little oil. You are in time to put a dash more. We will put salt and white pepper. Then we have time to rectify the salt. 

3. Past those two or three minutes pour a splash of Muscat, would be about 25 milliliters or so. The equivalent of a small coffee cup. Stir well and let the alcohol evaporate. That may be a couple of minutes. 

Now let's add the water. My bill is this, I'm pouring water until the vegetables are covered, about three or four inches of water.Osease not much. I do not want a soup, like cream. We add a bouillon cube of concentrated vegetables. Lower the heat to medium and waited about 20-25 minutes or so, stirring occasionally. Evaporate some liquid, that is obvious. This will cause even further concentrate the flavor. 

4. If you have a hob advise when you take off the fire about 15 minutes or so to save a little electricity and use the residual heat.

 Now we will use a blender vessel, that I understand in all countries ... which would you use to make a smoothie. If you have a glass nothing happens, you can use the rod lifetime. Do not pour the entire contents of the bucket, let picking vegetables with a spoon. Reserve the broth by adding it to go slowly to achieve the desired texture. Beat and add a little broth. Tried as flavor and texture is to add more broth or salt. I like very very soft and thick texture. But can add broth that goes for taste. 

By the way you can save the little you have left broth, strain and reserve it for the next cream you make. 

5. Testing the final taste. Yes you like and do not need to add anything more. If strong notes have the option to add a wedge or a little cream to soften. To my daughter I always add cream. 

To top it cream I propose two options, croutons of fried bread or a layer of melted cheese. 

And we have a rich cream of vegetables ready to eat. 

PRESENTATION

Creams can be very cucas when presenting. Croutons, the capita of cheese, cream decorating. I for which I have put in a photo I have not looked much. But I was a bit improvised on the fly ... I thought "What if I share this recipe on the blog?" ... The next try to do it is more sophisticated and stylized. 

WHAT WE DRINK?

Eat healthy, drink healthy. Let us be consistent, water.

ORIGIN AND HISTORY

Ummm ... this section I am not very good with this recipe. Let's say my mother guided me a lot and then I perfected the amounts of ingredients to my liking. The Muscat is homegrown, but you can use white wine too. 

MY OTHER BLOG RECIPES that may interest

Beans from La Granja

Giraboix ALICANTINO

Atascaburras

SOON 

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