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Gilligan's Gourmet Sashimi

Gilligan’s Gourmet: Cooking up a World Cup smorgasbord

\"Gilligan's

Gilligan's Gourmet Sashimi

The World Cup is in full swing and there have been plenty of upsets so far. Robert Greens howler against the USA was the first big shock- at least that's one British spillage the Americans won't be moaning about... Germany lost to Serbia, France lost to Mexico, Algeria took a point off England, and the Kiwis held the world cup holders the mighty Italy and Spain lost to Switzerland.
It’s great; the big lads are bottling it. They'll win through in the end but it’s great to see.

It was terrific to see the boys in green beat the French, it’s just a shame that it was Mexico not Ireland. I’m sure Ireland would have put up a better showing than the soulless French, if only if it wasn’t for “the hand of frog” they might have been there! I hear Henry has someone start his car for him everyday now.

In team building news the England team visited an orphanage in South Africa yesterday, "to look into the eyes of people with no hope, constantly struggling and facing the impossible is heartbreaking" remarked Nwonku Umbogo, aged 6.

Also the South African police have admitted they are struggling with the increase in sex offences, drug trafficking and thefts during the opening weeks of the world cup but are confident things will get easier once John Terry and his family have gone home.

I was going to do this week’s article from one of the favored countries but there doesn’t seem to be any, even Brazil struggled against the Koreans! The Europeans are just awful so far, it seems that the South Americans like Chile, Mexico, Paraguay and dare I say it Argentina are adjusting to the tempo and altitude better than most teams. Also the Japanese seem to be playing very well so lets make some Latin American dishes with a Japanese twist as we step up to the knock out stages.

CEVICHE

Variations in the flavor of ceviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. The marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. The acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients   hot peppers, green peppers, garlic, and onion   give ceviche its pleasing gusto.

Each Latin American country has given ceviche its own touch of individuality by adding its own particular garnishes. In Peru, ceviche is served with slices of cold sweet potatoes or corn on the cob, while in neighboring Ecuador; it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve ceviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, ceviche is accompanied by slices of raw onions and served on toasted tortillas.

Here is a version of ceviche which Japanese housewives were making hundreds of years ago. They call it sashimi and serve it with horseradish or very strong mustard.

Sashimi

2 pounds fish fillets {salmon and corvina or tilapia}
2 cups lemon juice
¼ cup soy sauce
½ cup thinly sliced onions
¼ cup teaspoon white pepper
1 teaspoon salt
1 jalapeno pepper, sliced

Remove the skin from fillets and slice 1/8 inch thick. Mix the other ingredients and pour over the fillets which have been placed in a glass bowl or platter. Let it marinate overnight.

Shrimp Ceviche

2 pounds shrimp, cooked and cleaned
½ pound onions, chopped
½ bottle French’s mustard
1 ½ teaspoon salt
½ cup olive oil
½ cup lime juice
1 hot pepper, chopped

Cut shrimp into pieces. Add remaining ingredients and marinate for about 8 hours.

Scallop Ceviche

1 ½ pounds scallops (Bay scallops preferred)
1 hot pepper
1 tablespoon vinegar
¼ teaspoon oregano
½ cup lime juice (or more if needed)
1 medium onion, chopped
1 clove garlic, mashed
2 teaspoons mustard pickle
3 tablespoons olive oil
2 tablespoons catsup
salt and pepper to taste

Clean scallops and put in a colander. Pour boiling water over them and let drain. Mix the onion and hot pepper (chopped very fine), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes. Then add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time to time. Some metal spoons will tarnish from the acids.)

AND FINALLY… In honor of England's display against Algeria, the English are unveiling a new national flag. It's the same design as before but without the Red Cross.

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