This post is continued from yesterday. As I mentioned, just after we ate, Sebastian pulled up with his ceviche ingredients as promised earlier. He finally got out of his volunteer event (at the beach) and came right over. We were all full, but thought we could eat some ceviche in an hour or two, which happened to be the exact cooking time! Sebass assured us that ceviche is not like other foods and does not fill you up, but rather gives you energy and power! Mandi, Amy and I had all had ceviche a few times and were nervous about making it at home. We all kinda equated it to sushi and were nervous about getting fish that was fresh enough. Soon we all realized that this traditional ceviche is much different from the stuff you get at the swanky restaurants; only lightly dressed in lime and served almost immediately. A more traditional ceviche has much more lime, salt and onions(all cooking agents) and truly cooks after sitting for an hour and a half. What I ate that night was absolutely not raw fish.
We made these earlier in the night because we were curious about it. It is made from canchita corn which we were surprised to find here. We fried it in hot oil and added some salt as it dried and cooled. Leave the lid ON! We learned a lesson when flying hot corn almost hit me in the eye.
Some cod Sebastian picked up. He said this is the closest to what he would have used in Peru.
Note the half munched on potatoes and swordfish to the right. He promptly ate those after the ceviche started marinating.
The master at work.
I call this "random chunk sized"
These things take time Amy, relax.
Bare handing a habanero! We crazy up in here! Actually Amy and Sebastian both kinda freaked after they cut their respective habaneros. Amy was dipping her fingers in milk.
MMM. Cilantro on top.
Then a whole red onion sliced into large strips. Sebastian said that the onion also cooks the fish even though most people think it is just the lime and salt.
He pressed these onions down to make sure everything was tight in there.
Sweet potatoes or yams are a common accompaniment to ceviche in Peru.
This is a quick interlude. Remember that vodka I mentioned that I had put cayennes in? Here it is. Sebass was telling stories that people in Peru sometimes take a shot of the ceviche juice as an appetizer at a ceviche restaurant. They call this leche de tigre. I decided it would be a GREAT idea to mix a shot of half cayenne vodka, half leche de tigre. I was a HUGE fan of this shot. Big fan.
This is what your face looks like after taking a shot of cayenne vodka tiger milk.
Back to the task at hand! Unveiling the goods!
MMM I want to make this again. It was fantastic.
There is that tiger milk I was talking about.
We just put this in the center of everyone and they grabbed a piece of yam and scooped deliciousness with it.
Ceviche recipe from Sebastian:
Juice of 9 limes
Diced small habanero
3 cloves of garlic diced
One red onion sliced
Yam or sweet potato
Add everything except Yam, corn, and onions to a bowl. Top with onions and press tightly. Put in fridge. After an hour check on it. If it is fully opaque, remove from fridge, mix around, and serve on plate over yams. Top with corn and more cilantro.