CookingDiva

Well, just because you asked for it...here I am with my second original -ceviche- recipe. To prepare this variation, you would need to start with one recipe for -ceviche de pescado- , the same one I shared with you a couple of days ago.

To make the story short (...very short, to tell you the truth), all you have to do is to drain all the juices out from the ceviche, prepare and add a very special dressing and a couple of extra ingredients. Then,...voila! you have just created a new, beautiful variation of ceviche. I assure you, people will talk about it for a long time.

So, wont let you wait any longer for this secret recipe...it`s all yours now

Ceviche de Pescado y Pulpo, with pineapple and golden raisins

Ingredientes:

• 1 recipe, ceviche de pescado Panamanian style (use 1 pound fish and 1 pound fresh -octupus- sliced paper thin like, when making the ceviche the day before)
• 1/2 cup golden raisins
• 1 cup fresh cut pineapple cubes
• 1 recipe, yogurt dressing (to make dressing: combine well 1 cup cream cheese, 3/4 cup original yogurt, and a few drops of worschestire sauce)
• Fresh cilantro, parsley or thyme (for garnish/optional)

Directions:

1. Drain all the liquid from the ceviche the pescado Panamanian style. Discard the juices, unless you want to refresh yourself with this invigorating tasty blend.(***)
2. Add the raisins and pineapple, blend to combine well.
3. Incorpore the simply-fantastic dressing, and stir well.
4. Serve as an appetizer or main course, and enjoy this beauty.

Serving ideas: It is always good to serve the ceviche on a bed of fresh greens, herb sprigs, cherry tomatoes, OR some very bright colored vegetable that makes contrast with the colour of the ceviche.

Tips: to make the dressing light, use fat free or light cream cheese and yogurt.

Serves 8-10

Enjoy,

Chef Melissa

This is a traditional summer appetizer and party food in Panama. We have such an abundance of marvelous superfresh fish, seafood, vegetables, fruits, and the always growing tendency of -fusion cuisine- finds interesting ways to transform this traditional, all time-favorite dish into a delicate or adventurous trip to the tropics. Welcome to my kitchen, my cyber friends.

The one recipe I am presenting today is the traditional, well loved -ceviche de corvina.  During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious just grilled with lime juice, served with some patacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proud of our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most...,
what insures a variety of textures and flavors.
Now the recipe:

Ceviche de Pescado

Ingredients:

2 pounds FRESH white-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherry tomatoes (optional)

Instructions:

1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using.

Serves 6

What a fantastic day it has been today...Tasty Design was born. We invite you to stop by and check out the great pictures and stories on tropical food.

From now on, I guess, we will be posting recipes in English and Español regarding the Tasty Design pictures of the day!

So, here we go,

Fish and Spinach Pie

Pie de Pescado con Espinacas:

Ingredientes:

1 lb de fresh fish

1/2 lb spinach, fresh

4 oz mushrooms

2 layers puff pastry

1/4 cup heavy cream

juice of 1 lemon

2 large eggs

olive oil

salt and pepper to taste

Directions:

1. Pre-heat the oven to 400º.

2. Clean, cut in chunks and marinate the fresh fish of your choice with the fresh lime juice, salt and pepper. Marinate 20 minutes in the fridge.

3. Clean and chop small the mushrooms and spinach.

4. Sautee the mushrooms and spinach in hot olive oil for 3-4 minutes or until have released and absorbed all the juices. Add the fish and sautee for 5 minutes more. Remove from stove and add the eggs and heavy cream. Season with salt and pepper.

5. Cover a mold with 1 layer of the puff  pastry and top with the fish-spinach filling. Cover with the second layer of puff pastry and make sure to seal the edges. Use little water to seal if it`s necesary.

6. Open a hole on the top and brush the pie with 2 beaten egg. Bake for aprox. 20 minutes or until it`s golden brown on top.

Enjoy! Chef M