Tag: Ceviche

Temakinho's infallible recipe for ceviche (and the chef's secrets) – Italian Cuisine

The coolest ceviche to prepare at home. Here is his secret

One of the most popular dishes, unveiled in one of the most fashionable places in Milan. We met Fabiano Molina Gonçalves, the Culinary Director of TEMAKINHO in Milan, to discover the recipe and curiosities about ceviche, dish of origin Peruvian based on marinated raw fish.

A prescription infallible, easily replicable at home: you can do it with the fish you prefer and, above all, without turning on the stove. The cooking of the fish takes place in fact through the technique of marinating, which allows you to cook foods with lemon juice (or other citrus) and aromatic spices.

So let's see how to prepare Temakinho ceviche mixto and what are the rules essential for the chef.

The Temakihno mixed fish ceviche recipe

Ingredients

2 Red crayfish (washed, shelled and without heads)
120 g Raw salmon
80 g Raw red shadow
40 g Cooked octopus
40 g Green and red sweet chilli pepper
Red onion
Coriander
2 tablespoons of fresh ginger juice

Ceviche sauce for marinating

40 ml Lime juice (or lemon)
Extra virgin olive oil
Fine salt
black pepper

seal

Mango slices with peel cut into a fan shape for garnish

Preparation

Dice the fish. Cut the chilli and onion into very thin slices. In a bowl, place the salmon, the umbrina, the octopus along with all the vegetables and half the Ceviche sauce. Stir and leave to marinate for a few minutes and then pour into two bowls, placing a shrimp per serving. Pour the other half of the ceviche sauce and garnish with the fan-cut mango.

The chef's advice

Fabiano welcomed us welcomed with great availability, telling us about his secrets to prepare an excellent ceviche.

1. Fish

Of course always used fish already torn down. Prefer the white fish, which contains less fat, and cut it to cubes not too small, so as to savor it with satisfaction.

2. Marinating

Temakinho marinating is one Vinaigrette, which is usually used in Italy to dress salads. With this sauce the ceviche will taste more Mediterranean. If you don't like coriander, try replacing it with the mint. Don't forget the chilli!

3. Crunchiness

In ceviche it is essential to have too a crunchy element. Traditionally this dish is served with mais cancha, or corn toasted. Strictly served separately and not directly in the ceviche, otherwise it would risk absorbing too much sauce and losing all the crunchiness.

In South America it is also used plane tree, or the green banana, with a less sweet taste than the yellow one. The plane tree must be cut into very thin slices, fried in hot oil for 3 minutes and served with a pinch of salt.

Ceviche in Cucumber Cups and My Tour of the CIA

This very popular Peruvian dish is made with fresh pieces of raw fish (or shellfish) marinated in lime juice, onions and cilantro which slowly causes the fish to “cook”, in very much the same way that heating does. The results are bright and refreshing with an opaque appearance and firmed texture of cooked fish. This dish is also gluten-free, paleo friendly and low-carb.

A few weeks ago I went on a fun tour to one of the world’s best professional culinary colleges – the Culinary Institute of America^[1] in Hyde Park, NY.

Pictured from left to right is me, Jennifer from Bake or Brake^[2], Kita from Pass the Sushi^[3] and Russ from The Domestic Man.^[4] I loved the tour and meeting new food bloggers – the group was small which was perfect to watch the classes in progress without interfering too much.

Lucky for me, that day they happened to be making ceviche in their Americas cooking class and I got to eat it for lunch. I LOVE a good ceviche, and I order it any chance I get when I go out to eat, so I was excited that they shared this recipe with me.

The good news – this is really easy to make and it looks so impressive if you’re having guests over. Their original recipe was made with scallops, but I opted for some fresh Striped Bass which I picked up at my local fish store. You can use any type of ocean fish or shellfish to make ceviche, the only rule of thumb is that it should be as fresh as possible, preferably caught the same day. This would make a wonderful appetizer for Christmas eve if your family likes to have fish. While you can prepare the cucumber cups and the vegetables for the ceviche a few hours ahead, ceviche tastes best when it marinates no more than an hour or two before you serve it.

Funny where life takes you, I went to art school and studied graphic design at Pratt in Manhattan which led me to become a graphic designer/digital photo-retoucher prior to Skinnytaste. I believe those experiences helped me and my love of food photography, but if I was to go back to school now, I would LOVE to attend the CIA^[5] or at least take some classes their. They are teaching our next generation of leaders – chefs such as Anthony Bourdain, Duff Goldman, Micheal Simon, Cat Cora, just to name a few are all CIA graduates. I mean, doesn’t this chef jacket and hat belong on me?

What’s really cool about the school is that all students work in 3-week course rotations, the senior class works at one of three CIA’s restaurants^[6]
– both the front and back ends. So during our first night there we
were served by the graduating students, with meals that the students
prepared. We ate at the new French Bocuse Restaurant^[7], and the food was
phenominal. The highlight of my meal was watching the students make ice
cream in 30 seconds with a hand cranked mixer and dry ice – amazing!

If you’re ever in the Hudson Valley, you can go on a group tour and
dine at one of their three award winning student-staffed restaurants. And if you’re thinking about pursuing a career in the the culinary arts, or have kids that are trying to decide their future, check out the CIA^[8] . A 4 year degree is completed in 3 years, they have new classes starting every 3 weeks and offer classes in culinary arts, baking, nutrition, and culinary science. What’s more, they boast about their 99% job rate in leadership positions after graduating which is unheard of these days!

Ceviche in Cucumber Cups
Adapted from The Culinary Institute of America’s Entertaining Cookbook
Servings: 15 • Size: 2 cups • Old Points: 1 pt • Points+: 1 pt
Calories: 31 • Fat: 1 g • Protein: 4 g • Carb: 2 g • Fiber: 0 g • Sugar: 1 g
Sodium: 16 mg • Cholesterol: 8 mg

Ingredients:

8 oz fresh raw fish fillet such as striped bass, finely diced
1 medium seeded tomato, finely diced
1 tbsp chopped cilantro
1 tbsp minced red onion
1/2 jalapeño, minced
1/4 yellow bell pepper, finely diced
1/2 tbsp olive oil
3 drops tabasco sauce
3 tbsp fresh lime, (1 or 2 limes)
Kosher salt and freshly ground black pepper, as needed
2 large cucumbers (thirty 1/2-inch-thick slices)
fresh cilantro for garnish

Directions:

In a medium bowl, combine the sea bass, tomato, chives, chopped cilantro, jalapeño, bell
pepper, oil, and Tabasco.

Add the lime juice and toss to coat the scallops. Season with salt and pepper. Cover and marinate in the refrigerator at least 1 hour depending on the size of the fish cubes, stirring occasionally. Look at the fish and you can see the flesh changing over
time in the marinade, you are looking for a solid appearance in the
flesh vs. an opaqueness all the way through the center of the fish.

Trim the cucumber slices with a round cutter to remove the rind. With a melon baller scoop
out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the
slice.

Just before serving, fill the cucumber cups with the ceviche. Garnish each ceviche cup with a
small dot of sour cream and a cilantro leaf, if desired.

The Culinary Institute of America provided me with travel, lodging,
and a tour of their campus; all opinions expressed in this post are my
own.

References

^{^} Culinary Institute of America (www2.ciachef.edu)
^{^} Bake or Brake (www.bakeorbreak.com)
^{^} Pass the Sushi (passthesushi.com)
^{^} The Domestic Man. (thedomesticman.com)
^{^} CIA (www2.ciachef.edu)
^{^} CIA’s restaurants (www.ciarestaurants.com)
^{^} Bocuse Restaurant (www.ciarestaurants.com)
^{^} CIA (www2.ciachef.edu)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/ceviche-in-cucumber-cups-and-my-tour-of-the-cia html

Canned Tuna Ceviche

Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!

A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.

Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups^[1] or this ceviche-like Zesty Lime Shrimp and Avocado Salad^[2]. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, low-carb, paleo-friendly, dairy-free and gluten-free!

For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.

Canned Tuna Ceviche
gordon-ramsay-recipe.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg

Ingredients:

2 tbsp minced red onion
1 to 1 1/2 limes
kosher salt and freshly ground black pepper, as needed
1 tsp olive oil
1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
1 medium seeded plum tomato, finely diced
2 tbsp chopped cilantro
1 jalapeño, minced (keep seeds for spicy) or you can use pickled
3 drops Tabasco sauce (optional)
2 oz sliced avocado (1/2 medium haas)

Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

References

^{^} here of Ceviche in Cucumber Cups (www.gordon-ramsay-recipe.com)
^{^} Zesty Lime Shrimp and Avocado Salad (www.gordon-ramsay-recipe.com)