Ceviche
◎ 大快朵頤也不會胖
Ceviche(誰比茄)是一道在中南美洲大餐廳至路邊攤都吃的到的一道名菜,發源在秘魯,在秘魯當地是作主菜食用,聽說在秘魯又便宜又大盤又好吃,在巴拿馬都是當作開胃菜或是點心食用,也是我的最愛之一。(雖然我很愛吃,不過我還是很挑的歐!)
Ceviche又名Seviche或是Cebiche (Raw fish marinated in lemon juice浸泡在檸檬汁裡的生魚)。Ceviche最重要的烹飪方式就是使用酸味的果汁將海鮮悶熟!這聽起來很神奇,不過就真的是如此!因為不使用油、又是健康的白肉,完全遵守低卡路里的原則,可謂是怕胖的女性(隱喻就是指大魚本人)的一大福音啊!只要一片蘇打餅乾夾上一點Ceviche,就是絕佳的開胃菜、也是很棒的下酒菜呢!真的讓人不吃不可。
上網查詢一下Ceviche的食譜,才發現有相當多種的烹飪方式,我在巴拿馬常吃的只不過幾十種的其中一種。所以今天就只介紹在巴拿馬最常吃到的這一種。
◎誰比茄的歷史
There is a theory that pre-Hispanic peoples cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.
有一種說法是以前的拉丁人使用一種叫做”Tumbo”的水果來烹飪魚。印加人食用鹹魚和用Chicha(果汁)浸泡的魚排。西班牙人也帶入了拉丁美洲使用檸檬和洋蔥這樣地中海式的烹飪方式。
There are other historians that believe that Ceviche's origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.
還有一些歷史學家認為Ceviche源自於阿拉伯,被阿拉伯移民傳入秘魯,並被秘魯沿海地區的人民全新詮釋。
The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said "See the beach." Since this is a phrase that the locals could not repeat well, they instead pronounced it "Ceviche."
還有一種說法是從前一些說英語的人們,看到祕魯的漁夫直接沾上檸檬和鹽巴食用新鮮的漁獲,他們稱之為"See the beach."不過不說英語的當地人不能發出很標準的音,所以順口就以"Ceviche."的諧音稱之。
◎ 材料
1 lb. boneless corvina一磅無骨的Corvina魚
1 1/2 cups finely chopped onion一又二分之ㄧ杯切碎(小小小小丁)洋蔥
1 1/3 cups fresh lemon juice一又三分之一杯的新鮮檸檬汁
1/2 cup finely chopped celery二分之ㄧ杯切碎(小小小小丁)芹菜(我個人覺得可有可無,因為有挺多人不喜歡芹菜的特殊味道。)
1/4 cup finely chopped fresh cilantro四分之一杯切細碎的新鮮胡萎
1/2 hot pepper finely minced (optional)二分之一杯辣椒粉(斟酌個人口味,我可能會放更多一點)
◎作法
Cut fish into bite-size pieces and place in a glass bowl, at least 2 inches high. Add all the other ingredients, mix, lemon juice should cover the fish. Cover with plastic wrap, put in refrigerator. Allow one day for fish to cook in the lemon juice. Garnish with onions, serve with crackers or saltines.
將魚肉切碎至丁狀,並且放入至少兩吋高的碗中,將所有的佐料倒入、混合,檸檬汁一定要要將魚肉都覆蓋到,接著用保鮮膜覆蓋包好,放入冰箱中。冷藏一天二十四小時讓檸檬汁的酸度將魚肉悶熟。一天後,取出,配上蘇打餅乾、或是撒鹽餅乾就相當好吃!
不過還有聽說一種作法是,在準備材料時洋蔥時將其大片放入即可,然後冷藏過後,再將大片洋蔥取出,切入新的細碎洋蔥,這樣子在食用時,吃到的就不是軟軟的老洋蔥,而是脆脆新鮮的洋蔥歐!
◎ 大快朵頤也不會胖
Ceviche(誰比茄)是一道在中南美洲大餐廳至路邊攤都吃的到的一道名菜,發源在秘魯,在秘魯當地是作主菜食用,聽說在秘魯又便宜又大盤又好吃,在巴拿馬都是當作開胃菜或是點心食用,也是我的最愛之一。(雖然我很愛吃,不過我還是很挑的歐!)
Ceviche又名Seviche或是Cebiche (Raw fish marinated in lemon juice浸泡在檸檬汁裡的生魚)。Ceviche最重要的烹飪方式就是使用酸味的果汁將海鮮悶熟!這聽起來很神奇,不過就真的是如此!因為不使用油、又是健康的白肉,完全遵守低卡路里的原則,可謂是怕胖的女性(隱喻就是指大魚本人)的一大福音啊!只要一片蘇打餅乾夾上一點Ceviche,就是絕佳的開胃菜、也是很棒的下酒菜呢!真的讓人不吃不可。
上網查詢一下Ceviche的食譜,才發現有相當多種的烹飪方式,我在巴拿馬常吃的只不過幾十種的其中一種。所以今天就只介紹在巴拿馬最常吃到的這一種。
◎誰比茄的歷史
There is a theory that pre-Hispanic peoples cooked fish with a fruit called "tumbo." The Inca's ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.
有一種說法是以前的拉丁人使用一種叫做”Tumbo”的水果來烹飪魚。印加人食用鹹魚和用Chicha(果汁)浸泡的魚排。西班牙人也帶入了拉丁美洲使用檸檬和洋蔥這樣地中海式的烹飪方式。
There are other historians that believe that Ceviche's origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.
還有一些歷史學家認為Ceviche源自於阿拉伯,被阿拉伯移民傳入秘魯,並被秘魯沿海地區的人民全新詮釋。
The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said "See the beach." Since this is a phrase that the locals could not repeat well, they instead pronounced it "Ceviche."
還有一種說法是從前一些說英語的人們,看到祕魯的漁夫直接沾上檸檬和鹽巴食用新鮮的漁獲,他們稱之為"See the beach."不過不說英語的當地人不能發出很標準的音,所以順口就以"Ceviche."的諧音稱之。
◎ 材料
1 lb. boneless corvina一磅無骨的Corvina魚
1 1/2 cups finely chopped onion一又二分之ㄧ杯切碎(小小小小丁)洋蔥
1 1/3 cups fresh lemon juice一又三分之一杯的新鮮檸檬汁
1/2 cup finely chopped celery二分之ㄧ杯切碎(小小小小丁)芹菜(我個人覺得可有可無,因為有挺多人不喜歡芹菜的特殊味道。)
1/4 cup finely chopped fresh cilantro四分之一杯切細碎的新鮮胡萎
1/2 hot pepper finely minced (optional)二分之一杯辣椒粉(斟酌個人口味,我可能會放更多一點)
◎作法
Cut fish into bite-size pieces and place in a glass bowl, at least 2 inches high. Add all the other ingredients, mix, lemon juice should cover the fish. Cover with plastic wrap, put in refrigerator. Allow one day for fish to cook in the lemon juice. Garnish with onions, serve with crackers or saltines.
將魚肉切碎至丁狀,並且放入至少兩吋高的碗中,將所有的佐料倒入、混合,檸檬汁一定要要將魚肉都覆蓋到,接著用保鮮膜覆蓋包好,放入冰箱中。冷藏一天二十四小時讓檸檬汁的酸度將魚肉悶熟。一天後,取出,配上蘇打餅乾、或是撒鹽餅乾就相當好吃!
不過還有聽說一種作法是,在準備材料時洋蔥時將其大片放入即可,然後冷藏過後,再將大片洋蔥取出,切入新的細碎洋蔥,這樣子在食用時,吃到的就不是軟軟的老洋蔥,而是脆脆新鮮的洋蔥歐!
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