Tag: variants

Ceviche: the original recipe and 5 variants – Italian Cuisine

If you love raw fish and are tired of the usual sushi, try the ceviche. Choose mackerel, sardine or grouper (but not only) and let them marinate in citrus fruits. Chili must not be missing. And what about a vegetable ceviche?

The ceviche is a Peruvian fish dish now become very famous all over the world.
It is usually served with sweet potatoes and Andean corn, while the liquid that remains from marinating fish, also known as "Tiger milk", is served in a separate glass. It seems to have a remarkable aphrodisiac power, but it is only for strong palates!

How to prepare ceviche

First choose only very fresh fish because the quality of the dish depends only on this.
The fish that are used for ceviche are generally mackerel, sardine and grouper.
Once cleaned and cut the fish into thin slices or cubes, let it marinate in the lemon juice or other citrus fruit for about an hour and add the'aji, a very strong Peruvian pepper. If you can't find it, use any other chili pepper, as long as it's very spicy.
Complete with salt and pepper and plenty of it coriander.

If the ceviche intrigues you, try these too 5 variants.

Mixed ceviche
In this recipe, in addition to fish, shellfish are also marinated.

Tuna ceviche
A dish that everyone always likes especially if enriched with a diced avocado and mango. Season with plenty of lime juice.

Shrimp Ceviche
For shellfish lovers. In this case the main ingredient is just the shrimp. The version with scampi is also excellent.

Octopus ceviche
This recipe calls for octopus cooking. Be careful because it must be very soft and then boil it with a cork, a trick that always works.

Vegetable Ceviche
An unusual vegetarian alternative to fish ceviche. It is enough to finely cut vegetables such as peppers, broccoli, tomatoes and fennel and marinate them with lemon juice and red onion. As always, seasoned with chilli and coriander.

Finally, here is aclassic recipe proven by our editorial staff

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The gazpacho and five unusual variants – Italian Cuisine

The most famous cold soup in the world: we offer it with avocado, with almonds, beetroot, watermelon and melon

Who said that soups can't be eaten even in summer?
Have you ever heard of the gazpacho? It's about a soup typically Spanish based on vegetables. Let's have lunch strictly cold and indeed someone suggests on hot days to serve it with ice cubes.

The beauty of the gazpacho is that you can really prepare it in a few minutes because the ingredients are all raw and you can serve it in single portions or inside a tureen or a large salad bowl.
You can drink it in a glass or taste it with a spoon and you can decide che taste and consistency give him depending on your taste.
You can then decorate it with toasted croutons or raw vegetable confetti, the same ones you have blended.

The gazpacho recipe

The ingredients of the gazpacho are 600 g of not too ripe red tomatoes, 2 red and green peppers, 2 onions, 1 clove of garlic, 2 small cucumbers, 1 lemon, 1 sprig of parsley, extra virgin olive oil, salt, pepper.
Finely chop garlic and onion. Add the peppers, sliced cucumbers, peeled tomatoes, a little lemon juice, salt, pepper, parsley and half a glass of oil and blend again until the mixture becomes creamy.
Let it cool in the fridge for a couple of hours and then serve with raw oil and croutons.

The tips to prepare it

If you want a thicker consistency a less intense taste of raw vegetables, add bread soaked in water and vinegar and well wrung out and blend with the rest. Many prefer this version.

The gazpacho can be kept in a well-covered refrigerator for up to three days.

To prevent the gazpacho from being undigested, peel and rub the cucumbers using their cap and remove the white foam.

Also eliminate the skin of the pepper if you can't digest it.

Serve the gazpacho with ice cubes when it is very hot, but then consume it immediately otherwise the ice will melt altering the flavor of the dish.

If you want to make your gazpacho different from the usual here 5 very tasty alternatives: browse the tutorial!

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How to make the Nicoise salad. Recipe and variants – Italian Cuisine

Rich salads to eat during lunch break. We offer you the Nizzarda

The Nicoise salad, also known as salade niçoise it's a typical dish of the Côte d'Azur, but also very famous on the coast of Liguria. This is what we would call a "saladona" too trivially because of one lettuce base we add many other ingredients including the tuna, eggs, potatoes, olives and some vegetables.
It is a single dish easy and quick to prepare. Let's see how.

The classic recipe of Nicoise salad

The original recipe for this salad includes one lettuce base (or mixed salad) enriched with boiled potatoes cut into rounds, steamed green beans, hard-boiled eggs, cherry tomatoes, a few fillets of anchovy and tuna in oil, a handful of black olives and a yellow pepper. Everything is seasoned with oil, salt, vinegar and pepper. The salad should be served with all the ingredients in sight and arranged in an elegant way, so better to use the comfortable single-serving bowls so that everyone can season it at will.

Discover now in the tutorial how to make some variations of the Nice.