Text 23915, 77 rader
Skriven 2007-12-08 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: farmy stuff 524
===========================
-=> Quoting Carol Shenkenberger to Michael Loo <=-

 -=> Quoting Michael Loo to Jim Weller <=-
 
 JW> I noted on my last two trips home that wild turkeys have been
 JW> re-introduced very successfully there

 CS> Actually I am suprized they are doiing well that far north?  I know
 CS> Jim means south of Yellowknife but how far south?

I meant back home where I grew up: the Ottawa Valley in eastern
Ontario.

No turkeys way up here.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Miami Ceviche
Categories: Fish, Latin amer
  Servings: 4

    1/3 lb shrimp, peeled, deveined and
           cut into 1/2 inch pieces
    1/3 lb sea scallops, thinly sliced
           crosswise
    1/3 lb tilapia or snapper fillet,
           cut into 1/2 inch pieces
    1/4 x  a small red onion, sliced as
           thinly as possible into half
           moons
      1    jalapeno, halved lengthwise,
           seeded and very thinly
           sliced
           Juice of 3 to 5 limes
           Juice of 1 lemon
           Freshly ground black pepper
           to taste
    1/2 c  sweet potato, cut into 1/2
           inch pieces and boiled until
           just tender
    1/3 c  corn nuts
           Fresh cilantro, for garnish

Ceviche is made all over Central and South America, so it is no
surprise that it has become popular in many Miami restaurants. The
citrus marinade creates an opaque color and firm texture that mimics
the effect of traditional cooking. In celebration of Miami chefs'
tendency to borrow from many different sources to create a their own
recipes, I have come up with a version using the Peruvian garnish of
sweet potatoes, the Ecuadorian addition of roasted corn and a
combination of seafood that you are likely to find at a typical
Miami table. For a glamorous touch, serve the Ceviche in martini
glasses. Note: this recipe requires advance preparation.

Place the seafood, red onion and jalapeno in a medium bowl. Add the
citrus juice, using additional lime juice to just cover the seafood,
if needed. Add the pepper and gently toss the seafood mixture. Cover
with plastic wrap and refrigerate for two and a half to three hours,
or until the seafood is opaque and firm. Stir the mixture once or
twice during marinating. To serve, stir the sweet potatoes into the
Ceviche mixture and spoon it into four martini glasses. Sprinkle
with corn nuts and cilantro and serve.

Heat Level: Mild
From: Fiery-Foods.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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