Ceviche - PowerPoint Presentation

Slide1

Ceviche

By: Tahnee Ruiz, Liana SchierholzSlide2

What is Ceviche?

Latin American recipe for raw fish and seafood marinated in citrus juice.Due to the cooking process it is typically served cold or at room temperature.There's no single recipe but fish used includes: Snapper, Sea bass, Halibut, Mahi-Mahi, and tilapia.Other seafood includes: Shrimp, Scallops, Squid, and Octopus.

Other ingredients include: tomatoes, onions, chiles, and cilantro.

Ecuador, it is made solely of shrimp and tomato sauce.

In Peru versions include corn and sweet potatoes.Slide3

History

Ceviche was first started in South America, either Ecuador or Peru. It is still a debate between which country originally came up with it.Ceviche was initially a mistake, which turned out pretty good. The acid from the citrus actually cooked the seafood leaving it more tender than originally cooking methods.Slide4

Cooking Process

Acidic cooking and how it worksWhile fish/shrimp is marinating the acid breaks down the protein in the fish denaturing it, hence cooking it.Marinate Shrimp in lime juice over night until pink and middle is white.Marinating it can kill most bacteria's on the fish like vibrio. But it will not take care of worms, salmonella. This is why you must use the freshest fish available and from a reputable source.Slide5

Our Recipe (Ingredients)

1 lb halibut fillets, 1

lb

sea bass

fillets,

or 1

lb

red snapper fillet (or use a mixture of fish and shrimp)

5 -6 limes (Enough Juice to cover fish)

1 cup diced fresh tomato

1 green pepper, sweet, chopped

4

tablespoons chopped cilantro

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

1⁄2 teaspoon oregano

2

jalapeno

peppers, chopped (or more to suit your taste)

2 tablespoons white vinegar

1 medium onion, finely chopped

2 tablespoons fresh cilantro, chopped

1 dash Tabasco

sauce

avocado (optional)

black olives, sliced (for garnish) (optional)Slide6

IngredientsSlide7

Our Recipe (Directions)

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).

Stir often.

Pour off most of the lime juice (just leave it moist).

Add remaining ingredients except avocado and optional olive. Do this preferably a few hours before serving & refrigerate.

Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

If you wish garnish with sliced avocado and sliced black olives.Slide8

Wear Gloves and rinse Shrimp very wellSlide9

Make sure you wear gloves and use a new sanitized cutting board while preparing the shrimp or fish.Slide10

Clean sink and areas used with soap and warm water.Slide11

Marinate shrimp in lime juice overnight.Slide12

Chop up all ingredients needed using a different clean board than the shrimp.Slide13

Once shrimp is pink and white in the center it is safe to eat, drain off the juice and stir in onions, peppers, spices.Slide14

Add tomatoes, avocado and cilantro to garnish and chips if you would like.Slide15

Dangers of This Recipe

Allergies

Shellfish

Fish, bass or cod

Peppers

Food-Born Illness

E-coli

Salmonella

Typhoid Fever

Shigella

Hepatitis A

Norovirus

Anisakiasis

Cryptosporidium

Giardia

CiguatoxinSlide16

Preventative Measures

Purchase produce from approved, reputable suppliers.Prevent cross contaminationUse good personal hygieneControl flies inside and outside Purchase shellfish from approved, reputable suppliers

Purchase sushi-grade fish that has been frozen to correct T + T requirements.

Use correctly

t

reated water

Purchase predatory tropical reef fish from approved, reputable suppliers.Slide17

Sampling

We made samples take one 