Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. Ceviche, I’d done before, but the Papas Rellenas were a definite first. The recipe was straightforward and delicious. We do our frying outside, and as a tribute to the Andes, the Vancouver weather contributed some snow to make the whole experience even more relevant. Very nice challenge.
Cheviche de Pescado (Fish Ceviche):
Serves 6 as a “starter” or lunch portion. Serves 2 as a dinner.
2 lbs. (about 1 kg) firm white fish (scallops or other seafood may be substituted)*
2 garlic cloves, mashed
1 chili pepper, minced (I recommend Aji if you can find it, but Jalapeno or other peppers can sub)
1 cup (240 ml) freshly squeezed lime juice (between 8-12 limes)
Fresh juice only, no bottled. Can use lemons in lieu of limes.
1 tablespoon (15 ml) (4 grams) (1/8 oz) fresh coriander (cilantro), finely chopped
1 red onion, thinly sliced lengthwise
Salt and pepper (to taste)
1 large sweet potato
1 large ear of corn
- Boil sweet potato and corn (separately) if using for garnish. Allow to cool. (Can be done hours or even a day in advance)
- Wash and trim your fish. Slice into pieces between ½ inch (15 mm) cubes to 2 inch (50mm) pieces, depending on taste.**
- Place fish in a non-reactive, shallow pan in a thin layer. Season with salt and pepper.
- Combine lime juice, chili pepper, coriander and garlic. Pour mixture over fish. Stir lightly to expose all the fish to some of the lime juice mixture.
- Put sliced onion on top of fish as it “cooks”
- Let fish stand for 10 minutes.*** Lift fish out of the lime juice and plate individual portions ,**** garnishing with lettuce, slices of sweet potato and slices or kernels of corn if using.
- It is important to use high quality, really fresh fish. You can use previously frozen (I’ve been using it because I am too cheap to buy this much sashimi grade fish), but it’s not as good. The better your fish, the better your ceviche.
** The fish is going to “cook” in the lime juice – how thick you make the pieces will determine how much the fish cooks, so keep your own preference in mind when you are cutting the fish up.
Papas Rellenas (de carne):
For the dough:
2¼ lb (1 kg) russet potatoes
1 large egg
For the filling:
2 tablespoon (30 ml) of a light flavored oil
½ lb (250 grams) ground (minced) beef
6 black olives, pitted and chopped (use more if you love olives)
3 hard boiled large eggs, chopped
1 small onion, finely diced (about 1 cup (240 ml))
½ cup (120 ml) (90 gm) (3 oz) raisins, soaked in 1 cup (240 ml) boiling water for 10 minutes, then minced
1 finely diced aji pepper (ok to sub jalapeño or other pepper – if you are shy about heat, use less)
2 cloves garlic, minced or passed through a press (if you love garlic, add more)
1 teaspoon (5 ml) (4 gm) (1/8 oz) ground cumin (use more if you like cumin)
½ teaspoon (2.5 ml) (2 gm) (1/16 oz) sweet paprika
¼ c. white wine, water or beef stock for deglazing
Salt and pepper to taste
For the final preparation:
1 large egg, beaten
1 cup (240 ml) (140 gm) (5 oz) all-purpose flour
Dash cayenne pepper
1 cup dry (240 ml) (110 gm) (4 oz) or fresh (240 ml) (60 gm) (2 oz) bread crumbs (you can use regular, panko, make your own or use store-bought)
Oil for frying (enough for 2” (50 mm) in a heavy pan like a medium sized dutch oven)
In order to save time, you can boil the potatoes, and while they are cooling, you can make the filling. While that is cooling, you can make the potato “dough.” In this way, little time is spent waiting for anything to cool.
For the dough:
- Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
- Once the potatoes have cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
- Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.
While the potatoes cool down before finishing the dough, you can make the filling:
- Gently brown onion and garlic in oil (about 5 minutes).
- Add the chili pepper and sauté for a couple more minutes.
- Add ground beef and brown.
- Add raisins, cumin and paprika and cook briefly (a few seconds).
- Deglaze the pan with white wine.
- Add olives and cook for a few moments longer.
- Add hard boiled eggs and fold in off heat.
- Allow filling to cool before forming “papas.”
Forming and frying the papas:
- Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third
- Flour your hands and scoop up 1/6 of the total dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling.
- Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 papas).
- Heat 1 ½ – 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 – 190°C).
- Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
- Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides.
- Drain on paper towel and store in a 200ºF (95ºC) (gas mark ¼) oven if frying in batches.
- Serve with salsa criolla (or other sauce of preference) immediately.
2 medium red onions, cut in half and very thinly sliced (as half-circles)
1/2 chili pepper (your preference)
1 tablespoon vinegar
Juice from 1 lime
Salt and pepper to taste
- Soak the onions in cold salt water for about 10 minutes to remove bitterness. Drain.
- In a medium bowl, combine the onions with the rest of the ingredients, season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes for the onions to macerate and the flavors to combine