Course Name: Latin: Tasting Journal /notebook: Item Made: Ceviche de Pescado: Fish Ceviche

Course Name: Latin: Tasting Journal /Notebook
Item made: Ceviche de Pescado: Fish Ceviche
Yield: 4
Amount Measure Ingredient

12 ounces 336 g White-fleshed lean fish fillets – Cut into ¼
inch thick and 1 inch long, soak
for 1 hour
inlightly salted water, drain and rise well.
Marinade :
½ cup 4 ounces, 118 ml Lemon juice, fresh
¼ cup 2 ounces, 59 ml Lime juice, fresh
½ cup 4 ounces, 118 ml Orange juice, fresh
1 tablespoon ½ ounce, 14 ml Olive oil
½ teaspoon 3g salt
1 each Garlic, clove minced
2 each Ali Amarillo (yellow Peruvian chili),
seeded and minced. Substitute canned aji
or Serrano chili or
Hot pepper sauce to taste
1 teaspoon 1g Parsley, chopped
1 teaspoon 1g Cilantro, chopped
1/3 cup 1 ½ ounces, 42 g Green onions, (white part and 1 inch of
green), minced
1. Combine the citrus juices, salt, garlic, chili and fish, mix well, cover and let
marinate in refrigerator until it is “cooked” (milky white throughout), 3 to 6
hours. Start checking at 3 hours.
2. Add remaining marinade ingredients and correct seasoning.
Garnish:
4 each Lettuce leaves, bib, romaine or green
leave
2 each Corn ears, cut into 2 inch pieces
8 ounces 224 g Sweet potatoes, roasted in the skin, peeled,
½ inch thick rounds
8 ounces 224 g Yuca, peeled, cut into batonnets, boiled soft,
cooled
To serve, lineserving contain with lettuce. Place ceviche in center and display
garnish around.
Item made: Tamales de Espinaca con Queso – Spinach and Cheese Tamales
Basic Tamales
Yield: 12 depending on the size of the cornhusks

12 Dried corn husks
1 cup 8 ounces, 224 g Lard or vegetable shorting
3 cup 18 ounces, 504 g Masa Harina or Fresh masa (1 ½ pounds)
2/3 cup 6 ounces, 176 ml Chicken stock or water
2 teaspoons 10 g Salt
1 teaspoon 4g Baking powder
1. Place cornhusks in warm water to cover and soak 2 hours. Remove, drain
and pat dry.
2. Beat the lard by hand or in mixer until soft and light.
3. Gradually add stock to masa harina and knead until the dough is no longer
sticky; add salt and baking powder.
4. Move masa harinamixture to mixer and beat lard into the dough, a little at a
time until the dough is light and fluffy. Test for lightness by pinching off a
small piece and dropping into a glass of cold water, it should float when
ready, if not continue to beat and test again. The lighter the dough, the
better, it results in moist and fluffy tamales. It is impossible to over mix this
dough.
Item made: Filling – Spinach and Cheese
Yield: 12 depending on the size of the cornhusks

1 ½ tablespoon ¾ ounce, 21 ml Vegetable oil
½ cup 2 ounces, 56 g Onion, ¼ inch dice
½ cup 3 ounces, 84 g Tomato, peeled, seeded, ¼ inch
dice
4 cups 8 ounces, 224 g Spinach, fresh or 8 ounces frozen
chopped
1 cup 4 ounces, 112 g Adobera, Asadero or Monterrey Jack cheese,
shredded
To taste Salt and pepper
1. Heat oil and sauté onions until translucent, add tomatoes and cook until
almost dry
2. Add spinach and wilt
3. Let cool and mix well with cheese
4. Adjust seasoning
5. Combine spinach and cheese filling with Basic Tamales (masa harina
mixture), mix well and again check seasoning
To Make Tamales:
1. Place an unbroken cornhusk on a work surface in front of you with the small
tapering end of the husk facing you
2. Using a spatula or masa spreader, spread approximately ¼ cup of dough onto
the husk, leaving at least a one and one-half-inch border of husk at the
tapered end
3. Fold the two long sides of the corn husk in over the corn mixture
4. Fold the tapered end up, leaving the top open
5. Secure the tamale by tying with a strip of husk or string
6. Line the steamer with husks. Stand the tamales up around the edge of the
steamer
7. Cover and steam, checking water level frequently and replenishing with
boiling water as needed, until tamales easily come free from husks, about 1
hour for tamales made with fresh masa and 1 ¼ to 1 ½ hours if made with
masa harina mixture.
Item made: Pabellón Criollo – (Venezuelan shredded beef with beans, rice
& plantains)
Yield: 4

1 ½ pounds 672 g Flank steak; cut in 3 or 4 pieces
1 each Bay leaf
1 quart 32 ounces, 960 ml Beef stock; to cover
2 tablespoon 1 ounces, 30 ml Olive oil
1 cup 4 ounces, 112 Onion, ¼ inch dice
2 each Garlic cloves; minced
1 ½ cups 9 ounces, 252 g Tomatoes, peeled, seeded, ¼ inch dice
1/2 teaspoon Cumin seeds; crushed
1 teaspoon Oregano
To Taste Salt and Pepper
2 tablespoon 1 ounce, 40 ml Oil, vegetable
4 cups Arroz blanco
4 cups caraotas negras; see recipe Frijoles de Olla use black beans
1 each Plantain, important to use ripe
plantains for this dish (black
skins). Green plantains will be to
dry. (recipe –Chifles)
As need to fry plantain Oil, vegetable
1. Combine flank steak, stock and bay leaf, bring to simmer and cook 1 to 1 ½
hours or until very tender.
2. Cool in stock. When cool, shred meat and set aside
3. Heat olive over medium high heat, add onions and cook until translucent
4. Add garlic, tomatoes, cumin, oregano, salt and pepper, cook until almost dry
5. Add shredded beef, cook 5 minutes, correct seasoning
6. To assemble the “flag”, arrange beef, Arroz blanco and caraotas negrason a
rectangular platter in three rows with the rice in the center. Garnish with
Chifles
In some recipes, a fried egg is placed on top of the meat, - one per person.

Item made: Frijoles de Olla: “Pot” Beans
Traditionally served in a small earthenware bowl.
Yield: 4

2 cups 15 ounces, 420 g Dried beans, black, pink, or pinto
½ cup 2 ounces, 56 g White onion, ¼ inch dice
2 tablespoon 1 ounce, 28 g Pork lard, or vegetable oil
1 tablespoon 15 g Salt
To taste Salt and pepper
1. Rinse beans in cold water and check for small stones

2. Cover beans with hot water, add onion and lard, bring to boil
3. Reduce to simmer, cover and cook until they are just soft and the skins are breaking open.
Between 1½ to 2 hours
4. Add salt and continue to cook until the beans are soft and the liquid is somewhat thick.
Correct seasoning

Course Name: Latin: Tasting Journal /notebook: Item Made: Ceviche de Pescado: Fish Ceviche

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Course Name: Latin: Tasting Journal /notebook: Item Made: Ceviche de Pescado: Fish Ceviche

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Course Name: Latin: Tasting Journal /Notebook

Item made: Ceviche de Pescado: Fish Ceviche

Amount Measure Ingredient

Yield: 12 depending on the size of the cornhusks

Amount Measure Ingredient

Yield: 12 depending on the size of the cornhusks

Amount Measure Ingredient

Amount Measure Ingredient

Course Name: Latin: Tasting Journal /Notebook

Traditionally served in a small earthenware bowl.

Amount Measure Ingredient

1. Rinse beans in cold water and check for small stones

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