Well, I guess this has been my week to cook like Kenny...
We got t Marseilles too late to try Kenny's ceviche (I guess it went pretty fast), but the recipe looked so good, I had to try it. And Dirk had mentioned he'd be getting in some ono/wahoo (I guess they're the same?) so I decided to try this. The Peruvian Market Kenny mentioned is on my way home--they have all kinds of aji amarillo (paste, jarrred whole, frozen). I picked up some paste. Really great stuff, I can't wait to play around it with it a little more. It has a really lovely color, too. Except for not having green garlic and adding an avocado, I followed the recipe pretty closely. I was a little shy of the right amount of citrus juice so I tried to stir the fish pretty frequently.
I thought it tasted great! I'll definitely be making this again. Thanks Kenny (any more asparagus recipes? or kale?)

Dressing



Marinating Ono



Ceviche

thaiobsessed,

Nice work on the ceviche. I did the stirring thing with mine too. I think unless you weigh it down with something it always seems like a few pieces float above the marinade. Leaving out the garlic or onion probably worked fine the way you served your ceviche. I just served mine in tiny cups with a spoon, so I thought it really needed the green garlic for a little crunch at least as much as flavor. You got your crunch from the chips.

As for asparagus, it's a fleeting thing for me. I eat it because it's always exciting to see the first green thing appear in the market, but it's not my favorite vegetable. As soon as peas and beets arrive, I'm done with asparagus.

kennyz

Kennyz wrote: Leaving out the garlic or onion probably worked fine the way you served your ceviche. I just served mine in tiny cups with a spoon, so I thought it really needed the green garlic for a little crunch at least as much as flavor. You got your crunch from the chips.

Oh, I forgot to say that I added some chopped vidalia onion (so that gave it a little crunch, too). The tostadas were great but make ceviche a little messy to eat.

Kenny,
Great ceviche! Loved it. I buy the aji amarillo paste at the el Mercado next door to Tango Sur on southport. have you ever added the Big corn Kernels that look like Cornnuts in the ceviche? The last 2 times i have been in Miami they used those in it. Thanks Danny

jhawk1 wrote:have you ever added the Big corn Kernels that look like Cornnuts in the ceviche? The last 2 times i have been in Miami they used those in it.

Cancha? I've never had it in ceviche. Was it mixed in or served on the side?

Yes it was Cancha. I spoke to my friend who runs the Oceanaire Seafood room in Miami. They have a peruvian man who does all their ceviche. It is on the top on the sides. They fry a bit and have that on one side and boiled on the other, Raw red onion in the middle on top and a little bit of boiled sweet potato as well. This is by far the best ceviche I have ever had! They call the liquid left in the bottom the tiger's milk and supposedly good for the guys to drink on a big night out!