Not many words to say here really!
In Adelaide, summer is in full flight and eating gets a little harder!
Smoked Salmon, Parmesan Filo Wafers
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Kingfish Ceviche Salad
Photo by Jun Pang
I think that most people think cooking is too hard. Well here is a recipe to prove that theory wrong.
Most people think that cooking needs heat. Well, that’s not necessarily true either.
Ceviche is a dish made popular in the Americas, specifically in the South America. Traditionally, it uses the juices of citrus fruits to “cook” the proteins. Much like the science experiments you once performed in your high school science classes, when you poured acid on raw egg white and it turned opaque white and hardened. In this case, the the citric acid from the citrus fruits is slightly acidic enough to cure or cook the proteins of the fish.
Salsa Verde
It is such an amazingly versatile sauce. One of the first sauce I learned in a kitchen were salsas. Not much skill needed here but the skill you learn here is how to balance flavours. In this case acidity. You don’t want this to be over powering in acidity, just enough sharpness to get the palate “excited”. You should be able to taste all the ingredients in the salad of what ever it is you are using the salsa verde for.
Salsa verde comes in many versions. This version is some what close to the Italian version but there other “green sauces” like chimichurri in Argentina and sauce verte in France.