Bordered by oceans, South America enjoys a vast and varied number of seafood favorites.
Seviche is raw fish "cooked" in citrus juice over a period of hours and then served as an appetizer or snack. With the addition of tomatoes and optional avocados, this Peruvian recipe is easy to assemble and a treat for the tastebuds.
"Due to the cold Humboldt Current that runs from the Antarctic Ocean up along the Chilean coastline northwards, there is an abundant fishstock, making the fishmeal industry one of Chile's largest export earners. This is also means that seafood is a popular staple in the meals of Chileans."
"Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade."
Cooking salmon steaks with dill is a common recipe. Add a little saffron and a vegeatble garniture, and you have this tasty South American entree.
This hearty seafood stew is typically South American. You can substitute other fish as preferred. Add fragrant bread fresh from the oven, a glass of Chilean or Argentine wine, and enjoy.
There are many ingredients to this traditional Peruvian dish, but the preparation is simple. You can substitute some ingredients as needed. The end result may not be totally authentic, but you'll enjoy this seafood entree.
There are many recipes for seviche, also spelled cebiche. Marinading the raw fish in lemon juice "cooks" the chef's choice of fish. This recipe calls for tuna, salmon and shrimp, and adds tomatoes and avocado before serving.
This is a Brazilian favorite from the state of Bahia. If you can't find dende oil, a Brazilian staple palm oil, you can substitute another oil, but the flavor won't be quite as authentic. Still delicious, though, this dish is a flavorful stir fry addition to your menu.
Seviche, also spelled cebiche, is a popular way to serve fish and seafood "cooked" in a citrus marinade. This recipe is from Ecuador, using cooked shrimp, and works well as an appetizer or as a light entree.
