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What is "ceviche"
and "carpaccio"?
Q: What is "ceviche" and "carpaccio"?
- Susan Bigford
A: Ceviche (also spelled seviche and cebiche) is
an appetizer popular in Latin America which consists of raw fish
marinated in citrus (usually lime) juice. The acid in the lime
juice "cooks" the fish. Onions, tomatoes and green
peppers are often added to the marinade. Only very fresh fish
should be used for this dish.
Carpaccio is an Italian dish,
mainly served as an appetizer, made of very thin slices of raw
beef. It is usually flavored with olive oil, Parmesan cheese
and capers or pine seeds. Nowadays also other types of meat and
fish (particularly salmon) are being used. According to legend,
the name carpaccio is derived from the Italian Renaissance painter,
Vittore Carpaccio). In 1950 chef Giuseppe Cipriani of Venice
served thinly sliced raw beef to a customer who could not eat
cooked beef. He named the dish in honor of the painter, whose
works were exhibited in Venice in that year.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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