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Ceviche – Peru

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Peruvian marinated seafood

Discover the vibrant flavours of Peru with this straightforward yet authentic ceviche recipe that brings together the bounty of the sea with zesty citrus and bold spices. At its heart is 500 grams of fresh, firm-fleshed fish—whether it’s sole, swordfish, or sea bass—which will be transformed by a bright marinade of lemon and lime juices. The fish is accompanied by crisp slivers of onion, aromatic garlic, and the fiery heat of Scotch bonnet chillies, while fresh ginger adds a warming note that perfectly complements the citrus base. A generous handful of fresh coriander brings its distinctive herbaceous touch, tying together all the flavours in this refreshing dish.

 

Seafood ceviche
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 156
  • Fat: 3 g
  • Saturated fat: 3 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 7 g
  • Sugar: 3 g
  • Sodium: 785 mg
  • Fiber: 1 g
  • Protein: 26 g
  • Cholesterol: 66 mg
Recipe type: Seafood with chillies
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
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In this recipe no other cooking takes place other than the reaction of the citrus juices with fish. No heat is required . In fact just the reverse is true. The colder the Ceviche, the better. Great as a starter for a seafood evening.
Ingredients
  • Fresh fish - 500 grams ( any firm-fleshed fish like sole, swordfish or sea bass)
  • Onion = one medium ( finely sliced)
  • Garlic – two clove s( finely chopped)
  • Chillies - one to two Scotch bonnets, finely chopped (see note).
  • Fresh ginger – one teaspoon
  • Freshly squeezed juice of one lime
  • Freshly squeezed juice of three lemons
  • Coriander - two tablespoons chopped
  • Salt – one teaspoon
Instructions
Preparation
  1. Place all the ingredients (excluding the fish, coriander and onions) in a blender
  2. Blend for five minutes
  3. Pour into a jug. Add the onions
  4. Cover and refrigerate for two to three hours.
  5. Remove the skin from the fish and cut into bite-sized pieces
  6. Refrigerate until ready to serve ( not less than an hour).
To serve
  1. Remove the onions from the marinade. Place on a plate
  2. Place the fish in a shallow bowl. Marinate for five minutes
  3. Top the onions with the marinated fish.
  4. Sprinkle with coriander
  5. Serve
Notes
In Peru, Aji limo is traditionally used for this dish. If you are lucky enough to find any outside of Peru , use them instead. Use about two to three teaspoons

This recipe yields 4 portions as a starter and two as a main

Keywords: Peruvian Ceviche

Image credit James /CC BY-NC-ND 2.0 / via Flickr

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Spicy crab curry – India

Home | Seafood with chillies

Spicy crab curry recipe

Spicy crab curry
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 456
  • Fat: 20 g
  • Saturated fat: 10 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Carbohydrates: 19 g
  • Sugar: 9 g
  • Sodium: 1830 mg
  • Fiber: 5 g
  • Protein: 48 g
  • Cholesterol: 235 mg
Recipe type: Seafood with chillies
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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In line with countries like Sri Lanka and Thailand , this great tasting South Indian curry uses coconut cream as an ingredient. The subtle smooth flavour that coconut adds to seafood curries is a taste sensation that can only be described as as being extraordinary. Add the chilli to this and we are now talking out of this world.
Ingredients
  • Crab – One kilogram
  • Onions – 3 medium (diced)
  • Green chillies – four (stems removed and cut in half)
  • Black peppercorns – one tablespoon
  • Tomatoes – 5 medium
  • Ginger – 2 inches (finely chopped)
  • Garlic- 3 cloves (minced)
  • Chilli powder – one tablespoon
  • Coconut cream –one carton (200 grams)
  • Cumin - 2 teaspoons
  • Fennel - 2 teaspoons
  • Vegetable oil - two tablespoons plus a little
  • Green cardamom– 3
  • Cloves – 2
  • Coriander powder –1 tablespoon
  • Salt – one teaspoon
  • Turmeric – one teaspoon
Instructions
  1. Bring the oil to medium heat.
  2. Add the pepper, cumin and fennel seeds. Cook for two minutes to allow the spices to cook out. ( see note)
  3. Add the onion cook until it starts to become translucent.
  4. Add the ginger and garlic and sauté for three to four minutes.
  5. Add a little more oil.
  6. Add the Chilli powder, coriander powder and turmeric. Fry for a couple of minutes
  7. Add the tomatoes and salt. Cook until they are becoming soft. Add a little water if needs be. Once cooked remove from the heat and allow to cool.
  8. Add the coconut milk to a blender and then the cooled tomato mixture.
  9. Puree until smooth
  10. Bring the remaining oil to medium heat.
  11. Add the cardamom seeds and cloves.
  12. Cook for two minutes
  13. Add the crab and fry for three to five minutes.
  14. Add the coconut/ tomato paste and salt
  15. Allow the curry to come to a steady simmer. Cover and allow to cook for fifteen minutes
  16. Serve with white rice or flat breads ( roti, chapati or naan)
Notes
Cooking out spice is an essential procedure to make a good curry. It means that you cook the spices long enough for their essential oils to be released into the medium that they are being fried in ( normally oil or ghee)

This recipe yields 4 portions

Keywords: Spicy Indian crab curry

Image credit : Aaron Olaf / CC BY NC 2.0 / via Flickr

 

Peri – Peri Prawns – Moçambique

Home | Seafood with chillies

African Flame-Kissed Prawns

Bring the vibrant flavours of Portuguese-African fusion cuisine to your kitchen with these fiery peri peri prawns. This bold and aromatic dish combines plump, succulent jumbo prawns with a punchy homemade peri peri sauce that balances the heat of dried chilies and chilli flakes with the brightness of lemon and the depth of garlic and paprika. While traditionally a spicy dish, you can easily adjust the heat level by varying the number of chillies used. The heads are left on the prawns not just for presentation, but because they add an incredible richness to the final dish as they cook in the sauce. Perfect for a special dinner party or when you’re craving something with a serious kick, these peri peri prawns are best served with crusty bread to soak up every last drop of the flavourful sauce.

 

Peri- Peri Prawns
Nutrition Information
  • Serves: 4
  • Serving size: 250g
  • Calories: 738
  • Fat: 59 g
  • Saturated fat: 9 g
  • Unsaturated fat: 37 g
  • Trans fat: 0 g
  • Carbohydrates: 3 g
  • Sugar: 1 g
  • Sodium: 995 mg
  • Fiber: 1 g
  • Protein: 53 g
  • Cholesterol: 77 mg
Recipe type: Seafood with chillies
Cuisine: Moçambican
Prep time: 
Cook time: 
Total time: 
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The African devil or peri- peri Chilli is the foundation of this wonderful seafood dish from Mozambique in East Africa. With its origins in Portuguese cuisine. Peri Peri prawns (along with its cousin peri peri chicken) are a firm favourite in many Portuguese speaking countries around the world. It is also very popular in Southern Africa.
Ingredients
  • Jumbo prawns – one kilogram ( deveined, heads on)
  • Vegetable oil – one cup ( see note)
  • Lemon juice – two tablespoons
  • Paprika – 2 tablespoons
  • Dried chillies - 12 to 15
  • Chilli flakes – 1 teaspoon
  • Garlic – 2 cloves
  • Salt – teaspoon
Instructions
  1. Bring the oil to medium heat.
  2. Add the garlic. Fry for a minute.
  3. Add the chillies and paprika.
  4. Turn down the heat to very low. Cook for 10 minutes (allowing the oils to release from the chillies)
  5. Turn off the heat. Add the lemon juice and salt. Stir well
  6. Allow the infused oil to cool down completely
  7. Add the prawns and allow to marinate for at least an hour in the refrigerator ( the longer, the better)
  8. Heat a griddle pan
  9. Fry the prawns until cooked
  10. Transfer them to serving ramekins or small plates. Sprinkle with chilli flakes
  11. Serve
Notes
Note For a quicker recipe, make our Peri-Peri oil beforehand, and then it becomes merely a matter of marinating the prawns before cooking

This recipe yields 4 portions as a starter or two as a main

Keywords: Peri - Peri prawns