This creates a nice soft bollito that is great for making a po’ boy.
INGREDIENTS
1 TBL dry yeast
1 TBL Nonfat Dry Milk
1/2 TBL Sugar
1 tsp Salt
2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
1 C Hot Water (120-130 F)
1/2 TBL Butter
1/2 TBL cold water
STEP BY STEP
Mix together 1 Cups flour, yeast, dry milk, sugar and salt
Pour in the hot water and butter, mix well
Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
Knead on medium speed 2 for 10 minutes
Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
Let rise until doubled in size – about 1 hour
Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
Place pan of water in the oven
Start oven preheating to 350º
Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
The dough should double easily in 45 min
Brush dough with cold water, slash across the top and bake for 40 Minutes
Rotate half way through for even color – do not over-bake
This is a very easy ceviche recipe that you can do as a side dish, an appetizer, or even an entire meal. We made this with our friend Cinthia while living in Velez-Malaga, Spain. Ceviche is very flexible as long as your ingredients are extremely fresh. Below is a good video from AllRecipes about ceviche.
INGREDIENTS
This recipe must be made at least 2 hours ahead of time – 4 hours is better PROTEINS
1-2 LB FRESH Mahi (Tuna) or other delicate white fish
– cut into 1/4 – 1/2 inch pieces
– You can also use Rock Fish, Sea Bream, Grouper, Seabass, Halibut, Talapia, Cod or Red Snapper – cut thinly and blanched 30 seconds
– DO NOT use swordfish or tuna, as these are long-lived fish and are more likely to have parasites
Scallops – blanched* 20-30 seconds
Shrimp – blanched* 20-30 seconds
Crab – blanched* 20-30 seconds
Squid or Octopus – blanched* 20-30 seconds * Blanched means that you plunge it into boiling water for about 30 seconds, and then remove it to an ice bath to stop the cooking. REQUIRED VEGETABLES and LIQUIDS
One Lemon and one lime – zest and juice
1 C FRESH real lime juice (this is because the acidity is well-controlled)
1 TBL tomato juice or green tomato
Cucumber – Small cubes
Roma Tomato – Deseeded and chopped fairly small
1/2 red onion – Chopped fairly large – blanched 30 seconds
Blanche all raw seafood for no more than 30 seconds, then plunge into ice water to stop the cooking process
1/2 fresh squeezed lime juice – enough to cover
Sprinkle with a bit of salt and set aside for 10-20 minutes
Dry Pack Scallops are another good thing to use in your ceviche.
– – – To find out why Dry Pack are better than Wet Pack, CLICK HERE.
Optional: Plunge shrimp (deveined) and other seafood into boiling water for 30 seconds, then into ice water. I actually prefer this step.
In a second large mixing bowl, combine the following:
Cut 1 red onion into very thin julienne strips
2-3 large tomatoes – thinly slice tomato flesh, discarding seeds and juice
Finely chop 2-4 TBL EACH – Depending on taste
– Optionally: strips of pepper – mild or hot
– green olives – quartered
– parsley – chopped
– cilantro – some chopped, some fairly whole
– celery pieces (1 stalk, ribs removed before cutting)
2 TBL EACH
– ketchup
– EVOO (emulsified with whisk)
– Worcestershire sauce
– oregano and salt to taste
– minced garlic
Combine all of the above in the glass bowl and refrigerate for AT LEAST 2 hours, but for as long as five. Not longer though, they will become chewy.
Serve topped with slices of avocado, cubed papaya or mango, salt, pepper, and chopped cilantro
If you want to see a ceviche recipe in action, use the below video.
This creates a nice soft bollito that is great for making a po’ boy.