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Aji Escabeche

BrianS

BrianS

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Here are some seedlings from the seeds my Mother in Law from Peru sent me recently. I am not sure what the name of these are in English but I do know that its a mild pepper with a really nice flavor. They use it in some of the dishes they make in Peru such as Lomo Saltado. While its not a super hot, it will be a nice addition to my collection next year and those of you who would like to try something a little different just hit me up sometime next year and I'll hook you up with a "real" Peruvian pepper. Mild but delicious:cool:
 
Escabeche is an Anglified spelling of escaveche which is common in Mex and S A. In Mexico it is called ceviche.

Here's a good ceviche recipe:

Ceviche Camaron

INGREDIENTS:

2 lbs small raw shrimp, cleaned
2 Roma tomatoes, seeded and diced
4 Tomatillos, diced
6 limes, juiced
2 lemons, juiced or mix with oranges
1 cup cilantro leaves, finely chopped
seeded and finely chopped manzano (picante to taste)
1/2 of a cucumber, peeled and diced
3 tablespoons olive oil
3-5 clove garlic, diced
1-2 tsp mexican oregano
1-2 tsp mustard seed
1 large red onion, diced
salt and pepper to taste

PREPARATION:
Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. Toss with remaining ingredients and refrigerate for one more hour or longer (better longer).
 
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