With 2,600 miles of coastline providing an abundance of seafood, it’s no wonder that Chileans consume more seafood that any of the other South American countries. Not all of the fish used in seviche is cubed, as evidenced by this popular recipe that calls for fish fillets. The bitter orange juice is from the Sevilla oranges that brought by the Spaniards and are so popular in this part of the world. This is a mild seviche which is usually garnished with hot sauce to bring up the heat. I like to use a Caribbean habanero-based because they compliment fruit, such as the grapefruits used here.
This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.
This pan-African soup is both cold and hot at the same time. The chiles add the heat, and it is very refreshing in hot weather. The chiles help to cool down the body. Serve it as a first course with fresh bread.
So your thinking, "Hmmmm, what an interesting combination of stuff." Actually, this is a gorgeous salad that is both sweet and tart all at the same time. Note that this is also a time saver as we happily suggest you use one of the best inventions of the 90's--prewashed and chopped salad in a bag!
Pasta is not only used by the Italians--remember that Marco Polo visited China and pasta was a favorite in China when he showed up. Since noodles are associated with a long and happy life they are always served at special occasions such as birthdays and New Year’s. These noodles can be served as an appetizer as well as with meats or roasts and the orange oil can be used in a variety of ways such as replacing unflavored oil in stir-frying.
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia. Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.