Thursday, July 27, 2017

Recipe: Seafood ceviche

Simple, real, good food: Kimberly Ellicott is a chef who believes in letting the quality of fresh ingredients speak for themselves. Cooking with passion is second nature to Ellicott as she has been preparing food professionally for over 15 years. A native of the state of Maine in the northeastern United States, she creates comfort dishes that fill the belly and the soul.

Photo: ShutterstockPhoto: Shutterstock

Fahrenheit restaurant in Yangon is Ellicott’s newest adventure, where as head chef she designs Mexican-Asian fusion dishes to delight every palate. From sweets to full entrees, Ellicott uses fresh, local ingredients to create unique dishes, such as pad thai chimichangas, Myanmar curry tacos and chilli chocolate sundaes.

This week Ellicott presents her recipe for ceviche – a popular, refreshing Central and Latin American seafood dish made from fresh raw seafood cured in lime juice and seasoned with local spices. Hot chillies add a bit of heat to make this perfect for Southeast Asian palates.

Seafood ceviche
½ lb peeled and cleaned prawn
½ lb sea bass fillet
5-6 juiced limes
1 cup diced tomato
2 small diced green peppers
2 small diced onions
2 tbsp minced coriander
2 tbsp white vinegar
3 chopped chillies
½ tbsp oregano
Salt and pepper to taste

Cut each prawn lengthwise and then cut in half again in the middle, creating quartered sections. Slice the sea bass into 2-inch by one-quarter-inch pieces. Place the sea bass slices and prawn pieces in a large mixing bowl, and mix in the lime juice until all pieces are covered. Place in the fridge for 30 minutes.

Dice the tomatoes, green peppers and onion. In a new bowl, mix together the diced vegetables and add in the coriander, vinegar, chilli and oregano.

Remove the seafood from the fridge and strain in a colander. Let it sit in the colander for 15 minutes to ensure that all the juice has been strained. Place the seafood into the vegetable-and-spice mixture and combine well. Add salt and pepper to taste.

Cover the bowl and place it in the fridge for at least two hours. As it chills the flavours will marry, so the longer it stays in the fridge, the better it will be. The ceviche will keep for up to two days.