- 500 GRAM FRESH PRAWNS, shelled
- 500 GRAM WHITE FISH FILLET,
- 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
- 1 EGGPLANT
- 200 GRAM CARROTS, cubed
- 1/2 CABBAGE
- 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
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.
for Worldcook's recipe page
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