Ceviche

Cabbage fish dish

• 500 GRAM FRESH PRAWNS, shelled
• 500 GRAM WHITE FISH FILLET, cubed
• 1/2 CUP LEMON JUICE
• 2 ONIONS, chopped
• 1/2 RED PEPPER, chopped
• 1/2 GREEN PEPPER, chopped
• 2 CLOVES GARLIC, chopped finely
• 2 TOMATOES, peeled and cubed
• 1 TBSP SOY SAUCE
• 2 TBSP TABASCO

• 600 GRAM WHITE FISH FILLET
• 1 EGGPLANT
• 200 GRAM CARROTS, cubed
• 1/2 CABBAGE
• 2 POTATOES
• 1 ONION, chopped
• 2 CHILI PEPPERS, chopped
• 2 CLOVES GARLIC, mashed
• 3 TBSP TOMATO PUREE
• 2 CUPS RICE

Marinate the fish and the prawns 10 minutes in the lemon juice. Add all other ingredients and pepper and salt to taste, stir and leave the mixture to marinate for 4 hours in the fridge. Put some leaves of lettuce in a bowl and arrange the ceviche on top.

This is a recipe from Ecuador. Antonio José de Sucre of Ecuador won the Battle of Pinchincha against the Spanish on 24 May 1822. As a result, a number of provinces became independent, basis for the Republic of Ecuador. Click on culinary calendar for more links between cooking and historical events.

This recipe was shared by one of my fellow consultants, who also likes good food.

Fry the peppers and the garlic for 3 minutes. Sprinkle the fish with salt and pepper to taste and add it; fry it around 5-7 minutes per side. In the meantime, stir fry the onion, cabbage, carrots, eggplant and potatoes for 5 minutes. Add the tomato puree, the rice and 4 cups of water. Bring this to the boil, lower the heat and simmer for 20 minutes; put the fish on top and simmer 5 minutes more.

This is a recipe from Mauritania.10 July is Armed Forces Day in Mauritania. Mauritania had become independent from the French in 1960Click on culinary calendar for more links between cooking and worldwide history.