I spend a lot of time visiting sites on the web and watch many videos on all kinds of cooking. I though that it may be nice to share some of the videos I have seen that have been of interest.
This week the video I have chosen is one by one of my favourite presenter cooks Stephanie who calls herself “The Posh Pescatarian”. In this video Stephanie visits the beautiful city of Laguna Beach to create an incredible halibut ceviche with mango made with locally caught halibut!
You may remember that Stepahnie very kindly developed a recipe for Mr D’s Thermal Cooker and made a video for us Turks & Caicos Conch Chowder.
While I was watching the video I thought that you could use your thermal cooker for the cooking by putting the halibut along with the lime, lemon, orange and jalapeño pepper in a food grade plastic bag and place it in the inner pot with some ice to keep it cool for the cooking period of around 6 hours.
This is a recipe that would lend itself to being prepared on a fishing trip where you could prepare the fish so it would be ready to eat on your return home. The citrus mixture could be made before leaving home and kept in the plastic bag ready for the fish once you have caught it. You could use a variety of fish such as bass, tilapia and even mackerel. Also seafood such as prawns, squid and even sea urchins all make good ceviche.
THE HISTORY OF CEVICHE (taken from Wikipedia):
The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such as lime, could have also originated the plate with roots in Moorish cuisine. However, the most likely origin of the plate lies in the area of present-day Peru.
Along with an archaeological record that suggests the consumption of a food similar to ceviche nearly 2000 years ago,historians believe the predecessor to the dish was brought to Peru by Moorish women from Granada who accompanied the Spanish conquistadors and colonizers, and this dish eventually evolved into what now is considered ceviche.Peruvian chef Gastón Acurio further explains that the dominant position that Lima held through four centuries as the capital of the Viceroyalty of Peru allowed for popular plates such as ceviche to be brought to other Spanish colonies in the region, and that in time they became a part of local cuisine by incorporating regional flavours and styles.
Tags: ALL RECIPES, bass, ceviche, eco-friendly cooking, fish, food/haybox/hay box/thermal cooking, halibut, haybox, laguna beach, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, prawns, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking, thermo cooker, thermo cooking