Ceviche is popular entree in Peru

This week we are visiting Peru and preparing one of the country's most popular dishes, Ceviche. I selected two of my favorite recipes for Ceviche. I hope you like them as much as I do.

• CEVICHE, RECIPE ONE

Ingredients

1/2 pound fresh white fish (tilapia, halibut, catfish, etc.)

1/2 pound shrimp (peeled and deveined)

1 teaspoon chopped fresh garlic

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

3 tablespoons chopped Serrano pepper

1/2 cup freshly squeezed lime juice

1 cup thinly sliced red onion

Salt and pepper, to taste

1 cup boiled potato, cut into 1-inch cubes

1 cup boiled sweet potato, cut into 1-inch cubes

Putting it together

Ceviche is extremely easy to make. Combine the fish, shrimp, garlic, cumin, cilantro, Serrano and lime juice and let "cook" in the refrigerator for about two hours.

After the two hours, add the red onion and adjust the seasoning, to taste. Serve with some potato and sweet potato on the side.

• CEVICHE, RECIPE TWO

Ingredients

1 pound fresh scallops (chopped into 1/2-inch cubes)

1/2 cup freshly squeezed lime juice

1 teaspoon chopped garlic

1/2 cup diced red bell pepper

2 tablespoons chopped cilantro

2 tablespoons chopped Serrano pepper

1/2 cup chopped mango

1/2 cup chopped red onion

1 head green leaf lettuce, shredded

12 tostadas (fried tortillas)

Putting it together

Combine the scallops, lime juice, garlic, bell pepper, cilantro and Serrano pepper and let "cook" for about two hours in the refrigerator.

After the two hours, add the mango and red onion and serve on tostadas with some shredded lettuce.

• • •

Next week, we will visit Chile to prepare Curanto en Hoyo, a Chilean version of clam bake.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.