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Ceviche and stuffed potatoes

Daring In The Kitchen we have presented a challenge for March inspired Peruvian cuisine (well, "inspired" not, in fact they are probably two of the most popular dishes in Peru).

This month ... Ceviche and stuffed potatoes!

TDK control lines: Kathlyn of Bake Like a Ninja WAS Daring Our 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 Stuffed Potatoes recipe adapted from a home by Kathlyn's English teacher, Mayra.


Ceviche is a very simple recipe. It consists of raw fish, which is done in a citrus juice. In this case I used lime (about 12 limes), to which I added, following the recipe, coriander, chilli and garlic.
The fish, cut into pieces, allowed to settle in the mixture of juice (which is responsible for "cook" cold), covered with thin crescents of onion (it is more attractive if it is red). A minimum of 10 minutes (if you like almost raw), to several hours. You can leave it overnight, but only if you like that is very, very factual and not know anything more than file. Peruvians prefer very little done, remembering a little sashimi (which I also love). As you can see in the picture, I served with some beautiful pieces of potato cooked (also does well on corn).

The ceviche, making himself alone

As for the fish that can be used: preferably blue , consistent beef. I used a mixture of mackerel (which is in full season, according to the kind of Mercadona fishmonger) and salmon (which is my favorite fish). The horse was a nuisance by the thorns, but in terms of taste, I can only say it was delicious.

The other dish was stuffed potatoes, more expensive in time, but also very rich. The idea is simple: cook for 1 kg of potatoes and put through the masher, add an egg, and form a cake which is deposited in the landfill. After cakes are closed forming a croquette (large), coated in batter and fried. The filling was ground beef with raisins, onion and garlic, egg, black olives and chilli. The only addition I made to the original recipe was a bit of nutmeg to mashed potatoes, which always does wonders. Obviously the possible variations are endless with the filling.

These are the great "nuggets" formed (with the kg of potatoes, leaving 6 croquettes, to give you an idea of \u200b\u200bsize). Yes, a small dish, but ... Have you seen how great are they? And fresh from the fryer, with the filling, and the batter made from flour-egg-bread-crumbs ... After I ate a ceviche. Lara, who referred to my stuffed potatoes as "mole hills" (this is the keep), could only half-

:-)