Chopping Grating Cooking Baking
Ceviche, seviche or cebiche…however you spell or pronounce this Latin American seafood dish, it will taste delicious. Acid from the citrus juice turns raw seafood opaque and firms the flesh as it marinates, changing its texture. It is essential to buy the freshest seafood for this dish and prepare and consume on the same day as buying.
Continue reading “Sea Bass Ceviche with Lime, Chilli and Capers from My Cookbook Shelf”
We seem to have accumulated a variety of tea in our household and without mentioning names, I’m not the only culprit to blame for this. Inevitably I find myself looking for ways to use this stash of tea and not let it go to waste. So, with the help of my cookbooks, settled on making ceviche and flavoring it with a smoky brew of Lapsang Souchong. Continue reading “Lapsang Souchong Prawn Ceviche”
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