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Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen.
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The Great Ceviche by Douglas Rodriguez (2010, Paperback, Revised)
The book looks at the history, derivation, and variations in the recipe s as prepared in various countries mainly in Latin America. The introduction of ceviche into North America has become more common in recent times and the book addresses this issue.
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The book overall is excellent and I recommend it to anyone who appreciates ceviche. Nice to have if you love ceviche. With extensive information on sourcing the best fish and preparing it safely, this colorful cookbook offers traditional recipes originating in Central and South America as well as updated versions based on new ethnic influences. Ceviche's streamlined preparation--seafood cured in citrus--allows home cooks to focus on the virtue of freshness, and this colourful cookbook is the definitive guide to this pure and vibrant cuisine.
Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. His New York restaurant, Chicama, is a temple to the bright, clean flavors of this remarkably simple dish, and patrons crowd around the ceviche bar to marvel at the day's offerings.
Rodriguez's reinterpretations of Latin American dishes have made him something of a godfather of contemporary Latin American cooking. Start Fresh Ceviche--fresh seafood cured in citrus--boasts lively, bright flavors along with a low-fat, high-protein healthiness. You'll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: Rodriguez's passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame.
Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez's streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors.