by Paul Cormier, Salamanders of Kemptville
Hot sunny days, finally! We see a lot of folks out walking, cycling, and tending their flow- erbeds and gardens. Yes, we have Covid, but we also have life starting up again. Warm weather always makes us think of those finger foods we mentioned in a previous article, the Smoked Salmon rolls. This recipe is even easier and is quite a treat. It is Ceviche, which reads like it’s raw fish, but it’s not. The seafood “cooks” in the acid base of lime juice with the addition of some booze, um, alcohol…If you haven’t tried it, please do. You may get converted. Enjoy!
Creole Ceviche Salamanders Ingredients:
375 grams of halibut fillet, thinly sliced
375 grams of scallops, thinly sliced
375 grams of shrimp, thinly sliced (on the length)
1⁄2 (or more) cup of lime juice
The zest of one lime
1⁄2 oz Blood Orange Brandy
4 tablespoons of olive oil
2 teaspoons of sugar
1⁄4 cup red bell pepper, diced finely
1 tablespoon of jalapeno pepper, diced finely
2 cloves of garlic, chopped finely (or prepared garlic)
Fresh ground pepper
Place fish and seafood and other dry ingredients in a shallow dish. Cover with the liquid ingredients. Refrigerate for a couple of hours to cook in the brandy and lime juice. Serve with a nice crusty bread and a dish of olive oil drizzled with balsamic vinegar.
Best to all as you start to enjoy the lazy, hazy, crazy days of summer!