The pickled onions are the most basic curtido (is the spanish for pickled) and are served with a lot of different dishes, they are basically the same as the onion and pickled tomato. Parsley is sometimes added to pickled onion . in my country is very popular, if you go to a Panamanian food restaurant, the must have this kind of preservation.
As i mentioned before i chose pickled as a preservation method because is one of the most popular in my conutry and its so delicious, even without the meal, you can eat it just like that.
Ceviche with pickled onions
FOR THE PICKLED ONIONS
FOR THE CEVICHE
CONCLUSION
At the end of this experiment, i realize that through it all, this is such a good way of food preservation, the taste is bitter but its so delicious because it gives any food( especially sea food) the juice or liquid necessary to activate the sensory taste of any person. My personal opinion this is one of the best, it provides something different to any food that bitterness tastes so good.
As i mentioned before i chose pickled as a preservation method because is one of the most popular in my conutry and its so delicious, even without the meal, you can eat it just like that.
Ceviche with pickled onions
FOR THE PICKLED ONIONS
- 2 small red onions
- Juice of 3 limes
- 1 tablespoon oil (avocado, sunflower, light olive oil, or any mild flavored oil)
- 1 tablespoon salt + more to adjust taste
- Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
- Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
- Cover the onions with lukewarm water and let rest for another 10 minutes
- Rinse and drain the onions
- Add the lime juice, salt and the oil, and mix well.
- Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.
FOR THE CEVICHE
- 1lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
- 1cup fresh lime juice
- 1⁄2red onion, finely diced
- 1⁄2red onion, finely diced
- 1aji amarillo chile, seeds removed and minced
- 1⁄2-1jalapeno pepper, seeds removed and finely diced
- 1⁄2inch piece fresh ginger, peeled and grated
- 1⁄4cup extra virgin olive oil
- 1⁄2bunch cilantro, finely chopped
- 1 1⁄2teaspoons aji amarillo chili paste
- salt, to taste
- To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
- Drain fish, but reserve 1/4 cup of the lime juice.
- To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
- Chill thoroughly (I chill overnight).
- Drain ceviche and season to taste with salt.
- Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
CONCLUSION
At the end of this experiment, i realize that through it all, this is such a good way of food preservation, the taste is bitter but its so delicious because it gives any food( especially sea food) the juice or liquid necessary to activate the sensory taste of any person. My personal opinion this is one of the best, it provides something different to any food that bitterness tastes so good.