Monday, July 15, 2013

Say -Vee - Chay, Now Add Ceh rah cha

Driving into 'town' has some advantages so besides the view, another is catching some radio waves.  Thank goodness Natureman had switched my station to WPR so I happened to catch a recipe using sriracha, an Asian chili sauce with garlic also called 'Rooster Sauce.'  In fact, the radio guest, Randy Clemens has written a new book with 50 sriracha based recipes. It's not just one of my favorite new spices but also many of my countrymen are just discovering this 'hot' addition to their cooking. Just recently I told you about hotness and roosters in the Valley so it just stands to reason that I loved this recipe and so might you...

After hearing the ingredients I was missing the fish to a great summer cold seafood dish popular in Spain called Ceviche.

I'd be making the Kosher version since most seafood doesn't enter End of the Rainbow Valley. Fresh tilapia does and would be easy to find besides being affordable, it is also mild flavored.  Natureman likes having fish on the menu occasionally although cooking with fish is not usually my favorite.

This makes a lot so be sure and invite some guests to share!


SRIRACHA CEVICHE

1½ lbs Seafood ( shrimp, scallops, yellowtail, tilapia/ kampachi) 

½ c Freshly squeezed lime juice 
¼ c Freshly squeezed orange juice 
2 -3 med tomatoes, diced 
Lg red onion, diced 
2 Persian cucumbers, diced 
1 ear fresh sweet corn, kernels only 
4 Cloves Garlic, minced
1 Jalapeño, seeded and minced ( I omitted this)
½ c fresh cilantro chopped, plus more for garnish 
2 T Extra Virgin olive oil 
1/2 c Sriracha  ( start with 1/4 c and adjust to personal hotness) 
1 c tomato juice or V8 vegetable juice 
Salt and freshly ground black pepper 
1 Avocado, sliced, for garnish 

Directions


Allow about 4 hours- there's a reason as that seafood marinades and ' cooks' refrigerating in these citric juices 


1. In  large bowl, combine  seafood with  lime and orange juices.


2.Cover and let sit in frig, stirring occasionally, until  flesh becomes firm and opaque, about 3 hours. 


3. Add  tomatoes, onion, cucumbers, corn, garlic, jalapeño, cilantro, oil, Sriracha, and            tomato juice, stir.

  
4. Cover and refrigerate for another 30 to 60 minutes to allow flavors to marry. 

5. Season with salt and pepper to taste. 


6. Serve in chilled bowls / martini glassess


7. Garnish with sliced avocado and cilantro. 



Servings: 8



Buen Provecho

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