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5 Fresh Ceviche Recipes to Make This Summer

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Ceviche Nikkei


Ceviche is a mainstay on menus at South and Central American restaurants and the poolside bars along the Caribbean coast of Mexico. But, you don’t need to be on vacation to enjoy this citrus-cured seafood dish. It can be added into your summer snacking repertoire, along with homemade salsas and guacamole. A trip to your local seafood market for fresh fish, some serious knife skills, a little creativity, and tasty tortilla chips will help you master the art of ceviche recipes at home.

 

 

The first rule of ceviche: Time is of the essence. The fish you use should be fresh. We’re talking caught the same-day fresh, if possible, says John Bertrand, executive chef of Galerie Des Sens, the fine dining venue at Sensira Resort & Spa in Cancun, Mexico. Also, citrus juices are used to cure your seafood, so this is a dish you want to serve shortly after making it. It doesn’t fare well as leftovers because the citrus juices break down the protein (i.e. it gets mushy).

While the recipes below will give you a good starting point, Bertrand recommends experimenting with different textures, flavors, vegetables, and fruits to arrive at the perfect bite. For example, diced cucumbers can add a nice texture, and, for a wild card, passion fruit can lend a tart punch that plays well with the acidity from citrus.

Traditionally, ceviche is made with flaky and mild-flavored fish like flounder, bass, or snapper, says Geronimo Lopez, a Venezuela native and chef-owner of Botika, located in San Antonio’s Pearl district. However, scallops can work as an alternative, he says. One of the recipes below even swaps mushrooms for seafood to create a vegan rendition of the dish.

Here are five chef-approved takes on ceviche to try this summer, along with some of their best tips for perfecting the appetizer.

5 Fresh Ceviche Recipes to Make This Summer

1. Tamayo’s Ahi Amarillo Tuna Ceviche

Confident enough to experiment? All the ingredients in this dish are to taste, so you have free rein to adjust as you see fit and to scale the recipe up or down. Chef Richard Sandoval—who has multiple restaurant concepts, including Tamayo in Denver—says his grandmother in Mexico City introduced him to ceviche. She would allow him to taste along the way as they made adjustments. From consistently chopped fish to finely minced onions, knife skills are important when it comes to making ceviche, he says, because you don’t want individual flavors to overpower one another.

Servings: Varies
Prep time: 10 minutes
Marinate time: 10 minutes

Ingredients:

  • Raw, fresh tuna
  • Yellow bell peppers
  • Celery
  • Garlic
  • Cilantro
  • Lime juice
  • Habanero
  • Yellow Ají paste
  • Fresno chili pepper
  • Orange juice
  • Mango purée
  • Red onions
  • Cucumber
  • Serrano chili, thinly sliced
  • Salt, to taste

How to make it:

  1. Create a Leche de Tigre by blending celery, garlic, cilantro, lime juice, habanero, yellow bell pepper, yellow Ají paste, fresno chili pepper, orange juice, and mango puree.
  2. Pour the Leche de Tigre into the bottom of the dish and set your tuna on top.
  3. Top with thinly sliced serrano chili, cucumber, onion, cilantro, and salt to taste.
Ceviche Nikkei Courtesy Image

2. Ceviche Nikkei

Servings: 4
Prep time: 20 minutes
“Cook” time: 1 hour marination (this can change depending on how “done” you want the fish)

Nikkei is a melting pot of flavors, with Japanese and Peruvian influences, says Lopez, whose restaurant Botika has flavors and influences from Asia and South America. He recommends pairing this ceviche dish with a lager or dry, fruity white wine.

Ingredients:

  • 2 sweet potatoes
  • 1 red onion, cut julienne
  • 1 cup fresh lime juice
  • 1/2 stalk celery, sliced
  • 1/4 cup lightly packed cilantro leaves
  • 1/4 cup soy sauce
  • 1/4 cup freshly grated ginger
  • 1 clove garlic, minced
  • 1 habanero pepper, seeded and minced
  • Salt and freshly ground pepper to taste
  • 1.4-pound fresh flounder, cut into 1/2-inch pieces
  • 4 pieces of roasted corn, de-grained
  • Radish and green onion for garnish

How to make it:

  1. Roast sweet potatoes in the oven until easily pierced with a fork and set aside to cool to room temperature. Place sliced onion in a bowl of warm water, let stand for 10 minutes, then drain and set aside.
  2. Meanwhile, place the lime juice, celery, and cilantro into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl. Stir in the garlic, ginger, and habanero pepper. Season with salt and pepper, then stir in diced flounder.
  3. Place in fridge to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
  4. To serve, broil the sweet potato slices and line the bowls with them. Stir the onions into the fish mixture. Spoon the ceviche with its juice into the bowls and garnish with corn, radish, and green onion.
Altamar Vegan Ceviche
Altamar Vegan Ceviche Courtesy Image

3. Altamar Vegan Ceviche

Chef Eric Fisher from Casa Altamar in Tulum, Mexico, created this vegan ceviche option using mushrooms as a seafood substitute. Paris or cremini mushrooms work best, because they have a mild, earthy flavor, which contrasts nicely with the freshness of lime, ginger ,and coriander. You could also experiment with portobello or cauliflower as a base. This is a recipe you’ll want to serve shortly after preparing. If it’s in the fridge for longer than four hours, the mushrooms soften.

Servings: 4
Prep time: 20 minutes
Rest time: 5 minutes

Ingredients:

For the ceviche:

  • 7 ounces of mushrooms
  • 5 ounces cooked chickpeas
  • 5 ounces lime juice
  • 2.5 ounces corn kernels, blanched
  • 1/2 tablespoon cilantro leaves, chopped
  • 1.5 ounce red onion, cut into small squares
  • 6 ounces avocado, diced
  • 1 teaspoon ginger chopped
  • 2 tablespoons olive oil
  • salt and black coarse pepper to taste

For the garnish:

  • 3 slices radish
  • 5 slices jalapeño
  • 2 cilantro leaves
  • Half lime

How to make it:

  1. Cut the mushrooms into quarters.
  2. Marinate the mushrooms with lime juice for 5 minutes, letting it rest in the refrigerator.
  3. Add the rest of the ingredients, mix well, and season with salt and pepper.
  4. Garnish with radish slices, cilantro leaves, and jalapeño slices. You can place some sea salt on the side to taste.
  5. Serve with tortilla chips.
Citrus Cured Ceviche
Citrus Cured Ceviche Ann Watson

4. Citrus-Cured Ceviche

For this ceviche with colorful bell peppers, you can use whichever fresh white fish you can get. But, chef Ian Tenzer, of Puesto Mexican Artisan Kitchen & Bar in San Diego, California, recommends going with fluke, rockfish, or wild bass. The dish is simple and easy for home chefs to execute.

Servings: 4
Prep time: 20 minutes
Rest time: 1 hour

Ingredients:

  • 3 ounces orange bell peppers
  • 3 ounces red bell peppers
  • 3 ounces yellow bell peppers
  • 12 ounces fresh white fish
  • 5.5 ounces fresh lime juice
  • 1 ounce olive oil
  • 1.5 ounce red onion
  • 1 ounce cilantro
  • 1/2 teaspoon ground toasted coriander
  • 1/2 teaspoon ground toasted cumin
  • Salt to taste

How to make it:

  1. Dice bell peppers, fish, and red onion. Finely chop the cilantro.
  2. Leaving out the salt, toasted ground cumin, and toasted ground coriander, combine all ingredients in a mixing bowl and mix thoroughly.
  3. Gradually incorporate salt, toasted ground cumin, and toasted ground coriander; adjust to your tasting preferences.
  4. Let marinate for 1 hour, stirring at 30 minutes to let flavors incorporate evenly.
Folktale Ceviche
Folktale Ceviche Courtesy Image

5. Folktale Ceviche

Before you start dicing your fresh fish, put it in the freezer for five minutes to firm it up so you can cut it into more uniform pieces, suggests Chef Todd Fisher, from Folktale Winery and Vineyards in Carmel, California. He also salts and sugars the fish once it’s cut to gently cure it, drawing out excess water that can dilute the flavors. “Watermelon radish makes a nice low-carb option to scoop and enjoy the ceviche,” he says.

Servings: 3-4
Prep time: 30-40 minutes

Ingredients:

  • 1 pound local rock cod, snapper, or halibut filet (whichever is local and fresh)
  • 1 tablespoon fine sea salt
  • 2 teaspoon extra fine sugar
  • 1 cup lime juice
  • 1 teaspoon toasted chili flakes
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon toasted coriander seed
  • 1/2 teaspoon toasted cumin seed
  • 3 tablespoons extra virgin olive oil
  • 2 red Fresno chilies, sliced
  • 1 small Persian cucumber, diced small
  • 1 medium white onion, diced small
  • 1 cup cilantro leaves

How to make it:

  1. Place your fresh fish fillets in the freezer for 5-10 minutes, Remove from freezer and dice fish into half-inch cubes. Put fish in a non-reactive mixing bowl and sprinkle with salt and sugar, then toss to coat. Let sit for 10 minutes, pour off excess water.
  2. Add the lime juice and toss to coat. In a mortar and pestle, grind chili flakes, sea salt, coriander, and cumin seeds into a coarse powder. Sprinkle over the fish and mix well. Let sit for 10 minutes.
  3. Add the olive oil and remaining ingredients except cilantro leaves. Mix well and set in the refrigerator until ready to serve. (Note: It should be served soon; ceviche loses its appeal after six hours, according to Fisher). Serve cold, topped with cilantro leaves and tortilla chips or watermelon radish.

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10 Best Porters to Drink Right Now

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A bottle of Deschutes Black Butte Porter




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Best Time-Under-Tension Workout for Total-Body Strength

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Barbell Back Squat


The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.

“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.

If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.

Directions

Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.

Best Time-Under-Tension Workout for Total-Body Strength

Circuit 1

Marius Bugge

A. Barbell Back Squat

Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps

Athletic man wearing gray T-shirt and maroon shorts renegade row
Marius Bugge

B. Renegade Row

Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side

Circuit 2

Athletic man wearing gray T-shirt and maroon shorts doing renegade row Dumbbell Bentover Row in gym
Marius Bugge

A. Dumbbell Bentover Row

Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps

Athletic man wearing gray T-shirt and maroon shorts doing Incline Dumbbell Chest Press with Legs Raised 
Marius Bugge

B. Incline Dumbbell Chest Press with Legs Raised 

Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps

Circuit 3

Athletic man wearing gray T-shirt and maroon shorts doing Dumbbell Bulgarian Squat
Marius Bugge

A. Dumbbell Bulgarian Squat

Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side

Athletic man wearing gray T-shirt and maroon shorts doing Single-leg Romanian Deadlift
Marius Bugge

B. Single-leg Romanian Deadlift

Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side

Circuit 4

Athletic man wearing gray T-shirt and maroon shorts doing pullup
Marius Bugge

A. Pullup

Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps

Athletic man wearing gray T-shirt and maroon shorts doing Kneeling Overhead Barbell Press
Marius Bugge

B. Kneeling Overhead Barbell Press

Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top.
Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps

Circuit 5

A. Dumbbell Pushup

Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop
once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps

B. Biceps Curl

Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps


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The Best Jump Ropes for a Killer Cardio Workout

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The Best Jump Ropes for a Killer Cardio Workout




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