La semana pasada tuvimos que hacer una presentación para un diario local de los Ceviches que vamos a presentar en Oxford. Aquí están las fotos y las explicaciones.
Estos son los Tiraditos de Charlie, sobre una cama de ensaladita de garbanzos con cebollas en vinagreta.
Este es el Escabeche de Atún de Jorge, presentado con una Sangrita.
Este es el plato que voy a preparar yo, todavia no se que nombre le pondré...por ahora son Croquetas de Ceviche (croquetas de ceviche de corvina empanizadas con Panko, y servidas sobre Mango Chutney y encima, un poquito de Aioli de Culantro.
Ceviche Croquettes
Ingredients
Basic Panamanian Fish Ceviche:
1 lb - 500 grs firm white fish fillets (sea bass if possible)
1 onion thinly sliced
1 stick celery, finely chopped (optional)
2 garlic cloves, minced
½ bunch cilantro, chopped
2 cups - 400 ml fresh lime juice
Salt to taste
White pepper to taste
1 aji chombo (habanero or scotch bonnet) chile, sliced
For Ceviche Croquettes:
Curry powder to taste
1 Tbps – 25ml mayonnaise
1 teaspoon - 5ml Dijon Mustard
1 cup – 200grs flour
1 large beaten egg
1 ½ cups Panko (Japanese breadcrumbs) or fresh breadcrumbs
Vegetable oil for deep frying
Cilantro Aioli
2 egg yolks
2 teaspoons – 5ml Dijon Mustard -
1 garlic clove, crushed
½ lt olive oil
½ lt canola oil
Lemon juice
Sal, pepper
Chopped cilantro
Preparation:
1.) Cut fish in thin slices, and place in a glass container with onions, celery, garlic, cilantro, lime juice, salt, white pepper and a slice of chile. Leave to marinate for 15 minutes. This is your basic ceviche.
2.)After the fish is marinated, put the ceviche in a strainer to drain all the liquid, pressing if necessary to have a very dry ceviche. Now put in the food processor and pulse a few seconds to obtain a paste. Add curry powder to taste ( about 1 to 2 teaspoons) and mayonnaise to get required consistency. Adjust seasonings.
3.) With this “paste” make croquettes of about 1 inch diameter. Pass the balls through flour, shaking excess off, then beaten egg and finally the Panko or breadcrumbs.
4.) Prepare cilantro aioli by first preparing a basic mayonnaise and adding the crushed garlic clove and finishing with the chopped cilantro.
5.) Fry the croquettes in hot vegetable oil. Drain in paper towels and serve with the cilantro aioli and wedges of lime or lemon.Etiquetas: cocina panameña, recetas
