A DISH, A STORY – THE ‘CEVICHE’

August 3. 2022

 

 

A ‘yesterday’ recipe from Sunday family lunches at my grandmother’s house. Often, a roasted leg of lamb with sauced flageolets beans, hot baked potatoes, and a salad with crunchy garlic croutons. On these days, a starter of freshly cooked langoustines with mayonnaise was always served with fresh bread from the local baker, which was still hot and served with creamy salted butter balls. On other occasions, oysters, spider crabs and Ceviche were also available. I remember biting the carapace and discovering spider crab legs the size of my thumb. No matter how hard I tried, I couldn’t crack that shell only with my teeth. But, after some effort, I was able to break the red and white shield and repeatedly dipped the crab meat into the how so delicious yellow mustard and vinegar Mayonnaise.

 

 

 

 

 

 

With that in mind, I’d like to share a recipe from my culinary French library, which includes books by ‘Les Trois Gros,’ ‘Paul Bocuse,’ ‘Jacques Le Divillec,’ and many others. We frequently believe that there must be secrets hidden within a Chef’s book when, in fact, there are none. Epicureans believe that the magic of cooking is also linked to creation and the realization of a noble and eternal act for oneself and others. Do not leave anything out; instead, learn, comprehend, and then pass on your knowledge to others because, gastronomy is all about living a good life. There is no point in attempting to learn to cook if you lack the necessary faith, passion, love, and generosity. As I recall my Grandmother’s cooking and the beauty of natural food served and created with love and honor, I present to you the ‘Ceviche’ for your dining pleasure.

 

 

 

 

 

 

The Ceviche, Cebiche, Seviche

Origin: South America, Peru.

 

Ingredients

600.gr of fish meat, such as sea bass, dorado, hake, see pollack

6 or 7 limes

3 beautiful shallots

4 tomatoes

¼ green pepper

1 fresh red pepper

6 pitted black olives

Salt and peppers

 

 

 

 

 

 

Instructions

Cut the fish meat into 1 cm cubes at most.

Place the fish in a bowl and top with the lemon juice.

I recommend making some zests before squeezing lemons; they will serve as decoration and bring some taste. Refrigerate the preparation for 3 to 4 hours. An hour in advance is also sufficient.

Slice the shallots into very thin rings for an aesthetic effect and to add some crunch to the dish.

Remove the grains from the tomatoes, cut into small cubes, salt, and drain in a colander.

Carefully chop the green pepper and chili pepper then add the onion rings, crushed tomato, and minced chili pepper, stir, pepper, and garnish.

 

 

 

 

 

Thierry Guineau, grandson of a famous French Chef (his grandfather owned the Buffet de la Gare de Rennes in France at the end of the 19th century), has forty years of culinary experience around the world. During his time in Asia, he was frequently recognized in his Executive Chef jacket at the Meridien Jakarta, the Holiday Inn Harbin China, the Meridien Phuket, the Sheraton Zhongshan in China, and the Coco Beach Vietnam, to name a few. Today, he divides his free time between consulting and writing, where he shares his knowledge with the most vulnerable.

 

 

 

 

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