Ceviche has been one of those dishes I have wanted to make for a very long time. And now I can’t stop. I like it as the illustrated recipe above, which has a great balance of spice and fruitiness. I have tried other versions as well but this one is so far my favorite.
My recipe is based on a ceviche I was treated to on my last day of 2013. The host made it with cod, which was excellent and he also included freshly cooked shrimps, which I haven’t. The lime ratio I got from Michael Ruhlman’s gorgeous looking Red Snapper Ceviche recipe as it sounded like a good measure. My recipe suggests monkfish but it works with any other white firm sea fish such as cod, tilapia, halibut etc.
1 lb (about 1/2 kg) fresh monkfish*, whole or fillets
1/2 cup (120 ml) lime juice (4-6 limes, dep. on the fruit’s juiciness you might need more or less)
If not using fillets, bone and remove skin from the fish. Rinse. Cut the fillets into small pieces (approximately 1/2″ cubes). Chop the shallot very fine. Place fish and shallots in a bowl and cover with lime juice. Make sure everything is evenly coated. The process can go quite quickly and some say it may be done in 10 minutes. All depends on how thin or thick your pieces are. I often let it marinate for 2-3 hours before I serve it. During this time, keep it cool in the refrigerator. You may check on it and stir it around a little every so often. When ready, the fish should be white and not translucent.
Just before serving: remove the seeds and chop the jalapeño finely. Cut the mango and avocado into small cubes. Place everything including the fish in a large serving bowl. Season with salt. Decorate with plenty of fresh cilantro. Serve with tortilla chips or as I sometimes do, thin knäckebröd.
* To be on the safe side it’s a good thing to get frozen fish or even freeze the fish for 2 – 3 days before making ceviche. The freezing will kill any possible parasites in the fish. I have had good results both ways. Please note that the fish, frozen or not still has to be of good quality. Here is an old article at New York Times about it.
Before buying any fish check with Seafood Watch for the most sustainable options.
Introduction to the Swedish Classic: Jansson’s Frestelse
by Anna Brones
Translating Janssons frestelse is always a funny thing. It doesn’t quite have the same ring to it in English. But if anything, this dish sticks true to it’s name: tempted you will be.
Commonly part of the Swedish Christmas table it’s a classic dish that also makes its way onto the menu at Easter. In true Swedish fashion, the gratin-style potato dish is full of cream and butter; there’s no better way to eat potatoes. A traditional dish that’s sure to tempt everyone at the table.
serves about 4
8 big potatoes
1-2 yellow onions
about 20 Swedish cured sprats*
1 ¼ cream or half and half
salt (but just if necessary the sprats can be very salty)
handful bread crumbs
Peel the potatoes and cut them in thin strips. Slice the onion thinly. Saute the onion in a little butter until they soften. Layer the potatoes and the onions in a baking dish. Open the tins of anchovies and poor the juice over the potatoes. If you want the anchovies in smaller pieces cut them into halves and divide them over the potatoes. Pour half of the cream over. Sprinkle some bread crumbs and divide small lumps of butter over the dish. Bake in the oven at 440°F (200°C) for about 45 min. Just before it’s finished baking, poor over the rest of the cream.
In Sweden they serve it with beer or milk!
* In Sweden they call this fish type of cured fish ansjovis but its not real anchovies (which is called sardeller in Swedish). I, Johanna have cooked Jansson’s with anchovies without knowing it wasn’t correct. Its tasty and flavor full BUT but doesn’t get the correct flavor. We really recommend to get get hold of some Swedish cured sprats. IKEA sells them as skarpsill at IKEA.
(the recipe was adapted by Johanna Kindvall from the Swedish cook book Vår KokBok)
This article was originally published on Foodie underground on 29 March 2013.
My friend Maria and I used to spend long evenings out in her garden, playing backgammon and smoking water pipe. At that time, we often start the evening by cooking something together, while listening to Middle East pop music and drinking some exotic tea. Well Maria spent over a year in the Middle East working at a rehabilitation center. In her free time she learnt scuba diving or went for long overnight walks in the desert all by her self. She must be one of the bravest persons I know.
This shrimp stew has nothing to do with Maria’s adventure in the Middle East. This stew is inspired by one of her original recipes. However I have changed it a bit. She made it as a creamy soup and it was perfectly suitable for our long early summer backgammon session in the garden.
half kg raw shrimps
two or three cloves of garlic
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
three fresh tomatoes
one yellow onion
150-200 ml (0.6-0.85 cups) cream or heavy milk
one red pepper
salt and pepper
Heat up some olive oil and sauté one clove of chopped garlic together with some chili seeds. When the garlic starts to get a little yellow add the shrimps. Sauté on high temperature until they are done. Put the shrimps on the side and pour 150ml (0.6 cups) water in the sauté pan and let it boil for a minute. The liquid is going to be used later. Peel the shrimps when they become cooler.
Heat up new olive oil and add a teaspoon of mustard seeds. When the seeds starts to pop add cumin, coriander, turmeric and chili flakes. Sauté for ½ a minute before adding the chopped onion and one or two cloves of chopped garlic. Slice the fresh tomatoes and add them to the onions as they are getting soft. Sauté for a short moment before adding the shrimp water. Cover and cook for 3-4 minutes. Add the cream and bring it to the boil. Lower the heat and season with paprika powder, thyme, salt and pepper. The stew should have a nice balance of sweet and spiciness. Just before serving add the shrimps, chopped cilantro, dill and the red pepper. The red pepper should be crispy.
Serve with rice and a simple salad (I often do arugula with apples and walnuts).
Yesterday we had Sophia over for dinner. Sophia used to live in our building long before I met M and moved over here. M remembers her as the girl with the blue hair. Some time ago M was teaching architecture, he had told the students to draw where they came from. Suddenly he recognizes his building and the girl with the blue hair, she is one of his students! She had drawn their house and she had also added some Manhattan likely crowns on top of the ugly buildings across the street. She thought they needed it. I think it would be more fun too.
tiny amount of chili
Marinate the salmon for half an hour with olive oil, balsamic vinegar, chili, pepper, lime and the shallots. Bake it in the oven in a covered dish or foil for about 15 minutes at 350 F. Prepare the sauce by mixing one part mayonnaise and one part sour cream together. Add some chopped dill. Serve the salmon together with the mild sauce, boiled potatoes, feta and a simple arugola salad.
Yesterday I walked by the local fish shop again. This time I bought some lovely trout filets. In the winter I often buy the whole trout and bake it in the oven. Now in the summer heat I wanted something that I could fry quickly so I didn’t have to stand by the hot stove so long. Well, this was so delicious that I was very close to going back there again for some more!
milled almonds ( I do that in our coffee grinder)
salt and pepper
Mix the milled almonds together with some salt and pepper on a plate. Turn the fillets in the mix before you sauté them with a big spoon off butter.
We had them with lemon and a simple cous cous salad.
3 parts olive oil
1 part balcamic vinegar
1 glove of garlic
salt and pepper