By Douglas Rodriguez
Ceviche--fresh seafood cured in citrus--boasts energetic, vivid flavors in addition to a low-fat, high-protein health. during this revised version of the good Ceviche ebook, award-winning chef Douglas Rodriguez reminds us why he's the major Latin chef in the US. You'll locate undemanding directions and confidence-building suggestion to stroll you thru all of the ceviche basics: its simple formulation of six constituents, the 4 defense commandments, important kitchen apparatus to have available, and serving feedback to create appealing shows. Rodriguez's passionate tackle the topic bargains greater than 40 diversified ceviche recipes, from conventional dishes originating in important and South the USA resembling Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on assorted ethnic affects similar to Gingered Toro Tuna with Soy and Sesame. Chapters on tasty aspect dishes and priceless fundamentals around out every little thing you must comprehend to make this straightforward but subtle food on your personal kitchen. Rodriguez's streamlined arrangements let domestic chefs to target the virtues of freshness and natural flavors. the good Ceviche publication is the definitive, genuine advisor to this brilliant delicacies.
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Additional info for The Great Ceviche Book (Revised Edition)
DRIED FRUIT AND NATURAL SWEETENERS CURRANTS A relative of the raisin, currants have a very similar antioxidant and nutrient profile. Remember, antioxidants help fight off and prevent free-radical damage in the body. CRANBERRIES Aside from blueberries, cranberries trump nearly every fruit and vegetable in the antioxidant department – that includes strawberries, raspberries, cherries and even spinach and broccoli! They are very high in vitamin C, too. BROWN RICE SYRUP Yes, it is actually made from brown rice that has been soaked, then sprouted and cooked with an enzyme to help break it down.
But as flour, I love it even more as it can be used to make amazing pancakes, cupcakes and breads. 44 SPELT FLOUR Spelt is an ancient grain and a distant cousin of wheat that is easier to digest that wheat itself. It boasts an exceptional mineral content, including iron and magnesium, and spelt flour can be easily substituted for wheat in many recipes. QUINOA FLOUR Just like the quinoa grain, this flour contains more protein than any of the other flours. It is a gluten-free flour that has a slightly nutty flavour and is great for biscuits, cakes, pasta and bread.
CHIA SEEDS ARE GREAT AS AN EGG REPLACEMENT, AND, BECAUSE THEY SWELL TO UP TO 10 TIMES THEIR SIZE WHEN MIXED WITH LIQUID, YOU FEEL FULLER FOR LONGER.
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