Making Ceviche, I have been planning this since we Santiago, Chile, after a dinner at one segacevic

Making Ceviche, I have been planning this since we Santiago, Chile, after a dinner at one segacevichet eating groaned in chorus: "Geez, how good". If one thought in my head for several months matured, he still gets a little, according to the circumstances and to get better. :) So I valmistasingi cevichet this time instead of his two lemmikmereannist - PECTINIDAE and prawns, mango, and tastes slightly yellow teeny tiny, but powerful, red chilly. Clean pickling lime juice. Again, I have to moan: "Geez, how good!", This dish is simply a lightness and freshness of excellence! In addition to the chic and luxurious. Hmm, I would not dare in a large bowl just to prepare him, but do not miss the unprepared. Especially nice to have this dish in the summer, nice weather, on the terrace, next to a glass of cold white wine! You need: 300 gr 300 gr peeled, cleaned shrimp scallops 4 small shallots 7-8 lime juice 1 small red chilli 1/4 hrs chopped red bell pepper 1/4 chopped yellow te mango, if desired, at just a handful of chopped coriander and chopped watermelon coin salt / black One of pepper ceviche making always starts with a morning visit from müüvale fresh seafood market, because this dish at a seafood freshness careful that the more important. Back home, peel and clean shrimp. If your scallops are sold along with everything else that's inside the box with a nice white fish is off, clean the scallops. Chop the shrimp and scallops sized pieces. Chop off 3 shallots, mixed seafood. Squeeze them with six lime juice, te mixed thoroughly, te put a weight onto something, and let the refrigerator overnight to mature (lime juice küpsetabki beautifully prepared seafood). In the morning, drain off the liquid te with seafood. Stir in the finely chopped chilli, mango, watermelon, peppers, herbs and shallots last. Squeeze onto the last 2-3 lime juice, stir through. Season with black pepper and salt if needed, then the sugar. Serve cool, with a white wine or champagne!
ohhhh ... I was on Saturday kammkarbicevichest centimeter. Well that would have begun to take the edge off, but could still raw. you know there's still a pure joy to seafood, how do you arrive te home from the local life while you get used to ... :-( February 9, 2010 9:55
Bandana, indeed, mereannitaevas am! Especially fun makes this sky a fact that will cost about 60 pounds of scallops eek! Not to mention the prawns. I was just doing it cevichet Henri explain here that this will cost a great bunch coriander, picked te up in the morning, like a coin with only 1 USD. And it is accessible here on the corner, te only 2 minutes with the bike. Hmm ... Estonia must pay 30 EUR and has a large shopping mall in order to climb! It can be hard. Fortunately, summer te arrives and I get to use the services of your garden bed :) 9 February 2010 10:28
It seems to work now, I'll go to your mango along, I'm home three days järelküpsetanud and because we are now so pectinidae as shrimp, then it is known today for dinner! 9 February 2010 11:15
Oh, Kristel, what an honor! And you use even their sole advantage of mango :). I hope it tastes! Piret, I hope that your visit to the mall is despised te least fertile. I think it makes the most mad if you miss out of town, 15 minutes walk from the parking lot to the store and it's not everything you need :) 9 February 2010 11:51
Well, last night we did it. No. Let's just say I got a clear understanding te of how much to give a morning visit to the market to bring fresh scallops and ripe mango :-) But, of course, was pref. 10 February 2010 9:46
Bandana, te is it the charm of little sarcasm was told. But do not complain, we have a lot of good stuff, what else is not. Verivorsticarpaccio is a pretty good joke ... and divides you, this morning, just subtract your mind of your daily culinary inclined to read a book! 11 February 2010 11:58
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