La Receta del Dia: Ceviche de Pescado y Pulpo, with pineapple and golden raisins

Well, just because you asked for it...here I am with my second original -ceviche- recipe. To prepare this variation, you would need to start with one recipe for -ceviche de pescado- , the same one I shared with you a couple of days ago.

To make the story short (...very short, to tell you the truth), all you have to do is to drain all the juices out from the ceviche, prepare and add a very special dressing and a couple of extra ingredients. Then,...voila! you have just created a new, beautiful variation of ceviche. I assure you, people will talk about it for a long time.

So, wont let you wait any longer for this secret recipe...it`s all yours now :)

Ceviche de Pescado y Pulpo, with pineapple and golden raisins

Ingredientes:

• 1 recipe, ceviche de pescado Panamanian style (use 1 pound fish and 1 pound fresh -octupus- sliced paper thin like, when making the ceviche the day before)
• 1/2 cup golden raisins
• 1 cup fresh cut pineapple cubes
• 1 recipe, yogurt dressing (to make dressing: combine well 1 cup cream cheese, 3/4 cup original yogurt, and a few drops of worschestire sauce)
• Fresh cilantro, parsley or thyme (for garnish/optional)

Directions:

1. Drain all the liquid from the ceviche the pescado Panamanian style. Discard the juices, unless you want to refresh yourself with this invigorating tasty blend.(***)
2. Add the raisins and pineapple, blend to combine well.
3. Incorpore the simply-fantastic dressing, and stir well.
4. Serve as an appetizer or main course, and enjoy this beauty.

Serving ideas: It is always good to serve the ceviche on a bed of fresh greens, herb sprigs, cherry tomatoes, OR some very bright colored vegetable that makes contrast with the colour of the ceviche.

Tips: to make the dressing light, use fat free or light cream cheese and yogurt.

Serves 8-10

Enjoy,

Chef Melissa

by Chef Melissa - CookingDiva · March 15, 2005 · 09:13 AM
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