Seafood/Black Bean steamed Scallops with Noodles (Engl)
Preparing Scallops (Engl)
Bay Scallop and Mango Ceviche (Engl)
This seafood dish is popular throughout Latin countries and uses citrus juice to pickle the fish. It also combines other great flavors like avocado and tomato.
Ceviche Salad (Engl)
Shrimp-Scallop Ceviche (Chef Aaron Sanchez)
Ingredients
Juice of 1 lemon
* 2 bay leaves
* 1 tbsp. Tabasco
* 1/2 lb. 20 / 30 size sea scallops
* 1/2 lb. 16-20 size shrimp, peeled, deveined, cut in half lengthwise
* 1/2 med. Tomato, diced
* 1 jalapeno chile, chopped, seeded
* 1 tsp. Aji Amarillo
* 1 tbsp. chopped chives
* 1 tbsp. chopped cilantro
* 1 cup mango nectar or orange juice
* Juice of 1 lime
* 1 tsp. salt
Bring to boil medium pot of water. Add lemon juice, bay leaves, salt, submerge sea scallops for 5 minutes, add shrimp. Cook 30 seconds. Remove from boiling water into ice bath. Drain seafood. Cool. Combine remaining ingredients. Add to seafood.
LOS SANGUCHES (1_2) (Esp)
LOS SANGUCHES (2_2)
Purple Potato Causa (Engl)
A "Causa" is a cold potato preparation common in Peru. It may contain a variety of fillings and flavorings. We made ours healthy with sardines, which are rich in omega-3 fatty acids, and are a main export of Peru. We topped it off with fennel, capers, lemon juice, and olive oil for a new type of flavor.
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