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TIP OF THE DAY: Jello Firecrackers, Red White & Blue Fruit Desserts

Our mom made apple pie and brownies; but our favorite desserts for patriotic holiday weekends are red, white and blue.

We present three recipes with photos, plus another 18 links below. Recipes #2 and #3 can be pulled together in just 10 minutes.

RECIPE #1: JELL-O FIRECRACKERS OR SHOTS

To celebrate July 4th, Kraft Recipes has developed this fun snack and dessert.

You can make it for any special occasion (Chanukah, Christmas, St. Patrick’s Day, Thanksgiving…) by varying the colors.

And…you can turn the recipe into Jell-O shots by adding vodka or tequila.

Ingredients For 20 Pieces

  • 1-1/3 cups boiling water, divided
  • 1 package (3 ounces) Berry Blue Jell-O
  • 1 package (3 ounces) Cherry Jell-O
  • 1 envelope unflavored gelatin
  • 1 cup milk, divided
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 20 maraschino cherries with stems, well drained, patted dry
  • 20 plastic shot glasses or 1-ounce paper drinking cups
  • Nonstick cooking spray
  • Optional: vodka or tequila
  •  
    Preparation

    To make the alcoholic shots, see Variation, below.

       

    Jello Firecrackers

    Berry Blue Jello Package

    [1] and [2] Make fun Jell-O “firecrackers” for kids, or add vodka for Jell-O shots. Photos courtesy Kraft.

     
     
    1. ADD 2/3 cup boiling water to the berry gelatin powder in small bowl; stir 2 minutes until completely dissolved. Repeat with the cherry gelatin powder. Allow to cool. Meanwhile…

    2. SPRINKLE the unflavored gelatin over 1/4 cup milk in a medium bowl; let stand 5 minutes. Bring the remaining milk to a boil in a saucepan. Remove from the heat, stir in the sugar and vanilla, and add to plain gelatin mixture. Stir until the gelatin is completely dissolved. Cool for 10 minutes.

    3. SPOON the berry gelatin into 20 (1-ounce) plastic shot glasses sprayed lightly with cooking spray, adding 2 teaspoons to each. Refrigerate for 15 minutes or until set but not firm.

    4. TOP with the unflavored gelatin mixture, adding 2 teaspoons to each cup. Refrigerate for 10 minutes. Insert a cherry, stem end up, into the white gelatin layer. Refrigerate for 2 minutes.

    5. COVER with the cherry gelatin, adding 2 teaspoons to each cup. Refrigerate for 2 hours or until firm. Remove from the cups before serving on a platter or individual plates.

    Variation With Alcohol: Prepare as directed, reducing the boiling water to 1 cup and dissolving the berry and cherry gelatin mixes in 1/2 cup boiling water each. Stir 1/4 cup vodka into each flavor of gelatin, then continue as directed.

    Infuse the maraschino cherries in a glass jar. Add 1/2 cup vodka and cover with a tight-fitting lid. Refrigerate for at least 2 hours. Then drain, pat dry and use as directed. (Yes, you can drink the alcohol you’ve drained.)

    Variation Without Maraschino Cherries: Substitute small strawberries or blackberries for the cherries.
     
     
    GELATIN VS. GELATINE: THE DIFFERENCE

    It’s the same product. Gelatine is the British spelling and pronunciation (jell-a-TEEN in the U.K. versus jell-a-TIN in the U.S.).
     
     
    EASY FRUIT DESSERTS

    If you’d like to celebrate with fruit, bring home some a watermelon, some blueberries and your choice of creamy topping: Cool Whip, vanilla yogurt, yogurt or sour cream (the latter two sweetened as desired).

    Both recipes are super-quick and easy and low in calories.

     

    Red White & Blue Fruit Salad

    Watermelon Star Cake

    Two super-easy, red-white-and-blue fruit desserts: [3] fruit cup and [4] star “cake” (photos courtesy National Watermelon Promotion Board).

     

    RECIPE #2: RED, WHITE & BLUE FRUIT CUP

    Ingredients

  • Watermelon
  • Blueberries and/or blackberries
  • Optional: Starfruit (carambola)
  • Creamy topping and/or shredded coconut
  • Optional: red, white and blue sprinkles or stars
  •  
    Preparation

    1. SCOOP watermelon balls into a glass serving bowl. Add the berries and sliced starfruit and toss with your hands to disperse. Cover with plastic and refrigerate until ready to use. To serve…

    2. ADD the topping(s) or serve them on the side.
     
     
    RECIPE #3: WATERMELON STAR “CAKE”

    Ingredients

  • Whole or half watermelon of desired diameter
  • Creamy topping of choice
  • Garnish: blueberries and raspberries
  •  
    Preparation

    1. CUT a circle from the center of the melon, five inches thick or as desired.

    2. REMOVE the rind and cut the fruit into a star shape. Cover in plastic and refrigerate until ready to serve.

    3. ASSEMBLE: Frost the top and garnish with berries. As desired, pipe additional cream around the base, as shown in the photo.

     
    MORE RED, WHITE & BLUE DESSERT RECIPES

  • American Flag Cookies (recipe)
  • American Flag Brownie Ice Cream Cake (recipe)
  • American Flag Pie (recipe)
  • Blueberry Cherry Pie With Stars & Stripes Top (recipe)
  • Oreo Cookie Balls (recipe)
  • Red, White & Blue Cheesecake (recipe)
  • Red, White & Blue Cupcakes (recipe)
  • Red, White & Blue Frosted Layer Cake (recipe 1, recipe 2, recipe 3)
  • Pavlova (recipe)
  • Red, White & Blue Grilled Angel Food Cake (recipe)
  • Red, White & Blue Parfaits (recipe)
  • Red, White & Blue Shortcake (recipe)
  • Red, White & Blue Tartlets (recipe)
  • Red, White & Blue Whoopie Pies (recipe)
  • Triple Berry Biscuit Shortcake (recipe)
  • Stars & Stripes Toll House Cookies (recipe)
  • Strawberry & Blueberry Parfait (recipe)
  • Red Velvet, White & Blue Cupcakes (recipe)
  •  

      

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    FOOD HOLIDAY: Mai Tai & Other Tiki Drinks

    June 30th is National Mai Tai Day, a drink that is attributed by most experts to Victor J. Bergeron, a.k.a. Trader Vic (1902-1984).

    Bergeron was the founder of the Trader Vic’s restaurant chain that was so popular in the 1950s and 1960s, which grew to some 30 Trader Vic restaurants worldwide, plus a wholesale food products business.

    Trader Vic and his “amicable rival,” Don The Beachcomber, introduced mainland America to “tiki” drinks: plenty of rum and sweet mixers, garnished with baby orchids and perhaps a mini Japanese paper umbrella.

    Bergeron, son of a San Francisco grocer, entered the restaurant business at age 32 in 1934—the year following the end of Prohibition. He used $300 of his own money and $800 borrowed from an aunt to open Hinky Dink’s, a hole-in-the-wall restaurant and beer joint in Oakland.

    He began inventing and improving his vision of South Seas food—largely, the Cantonese cooking he had come across there.

    To go with the food, he invented the exotic, rum-based drinks with catchy names, such as Doctor Funk of Tahiti, Mai Tai, Missionary’s Revenge, Queen’s Park Swizzle, Scorpion and Sufferin’ Bastard, among others.

    Trader Vic’s Is Born

    In 1937, Hinky Dink’s morphed into an upscale South Pacific theme restaurant with menu and Polynesian decor, intended to provide “complete escape and relaxation.” [source]

    Theme-oriented restaurants had been established a few years before then (the history of theme restaurants), based on concepts from hot rods to fishing villages. Don The Beachcomber, and then Vic Bergeron, pioneered the Polynesian theme restaurant.
     
    THE ORIGIN OF TIKI DRINKS

    Polynesian restaurants were known for their “tiki drinks,” so-called because the restaurants decorated with tiki statues, along with other theme items such as South Seas-style wood surfboards, fake palm trees and fish-shaped lights floating above, “trapped” in fishing nets.

    The exotic drinks added excitement to the overall category of rum drinks, which was focused on the Daiquiri, Dark and Stormy, Mojito, and Rum and Coke/Cuba Libre (the Hurricane, Piña Colada and others had not yet seen the light of day).

    Others included Navy Grog, invented by Don the Beachcomber in Hollywood in 1944; Planter’s Punch, invented in Jamaica by 1878); Rum Runner, created in the 1950s at the Holiday Isle Tiki Bar in Islamorada, Florida; Tahitian Rum Punch, invented by Don The Beachcomber; and the Zombie, invented by Don the Beachcomber and popularized at the 1939 New York World’s Fair.

    Tiki-inspired ceramic glasses, mugs and drink bowls were designed to fan the flames, as it were. Some bowls even had a center well into which Sterno could be poured for flaming drinks. Other drinks were flamed with a tablespoon of high proof rum, added to the surface.
     
     
    THE INVENTION OF THE MAI TAI

    The Mai Tai (pronounced my tie), was created in 1944 by Trader Vic. He tested the recipe on two friends from Tahiti, one of whom exclaimed “Maita’i roa a’e”, or “out of this world—the best” in Tahitian. Bergeron shortened that to Mai Tai—“the best.”

    Trader Vic’s recipe is the one that endured, combining dark and light rums, lime juice, orange curaçao, orgeat syrup (almond-flavored simple syrup) and regular simple syrup. The original had a simple garnish (a mint spring) or none at all.

    There is another drink called Mai Tai Swizzle, from Don the Beachcomber. It was invented in 1933, but it seems to have disappeared from his menu sometime before 1937 [source]. But the recipe was quite different, augmenting the rum with grapefruit juice, lime juice, Pernod and bitters (here’s the recipe).

       

    Mai Tai Cocktail
    [1] A Mai Tai based on the original recipe—except for the orchid, a later addition (photo courtesy The Mercury | Atlanta; here’s the recipe).

    Mai Tai With Flowers
    [2] A Mai Tai based on the original recipe—except for the flowers (photo courtesy Turntable Kitchen).

    Mai Tai Cocktail

    [3] A modern Mai Tai, looking like a Tequila Sunset—not what Trader Vic created (photo courtesy Real Restaurant Recipes).

     

    Over the years, Trader Vic’s Mai Tai has been further “developed” by bartenders, into a fruitier and more colorful drink.

    As with every drink called Margarita or Martini—when in fact the ingredients stray far from those recipes—these recipes “borrow” the Mai Tai name but give you a very different rum drink, with pineapple juice, orange juice and grenadine.

    Why? Because fruity drinks are downed more quickly, leading to another and another (i.e., more drinks sold). To add to the colorful drink, a baby orchid and/or miniature Japanese umbrella appeared as garnish; or at least, a pineapple slice, orange slice and/or maraschino cherry.

    As one article noted, “The flavor is often dominated by fruit and that helps hide the heavy taste of alcohol. This is perfect for drinkers who prefer less alcohol flavor….They end up tasting so good that a person can almost forget how potent they really are.” [source]
     
     
    The Original Mai Tai Recipe

    Bergeron invented the Mai Tai to showcase a favorite aged rum—the 17-year-old J. Wray and Nephew Ltd. Jamaican rum, golden and medium-bodied (the brand is now owned by Campari America).

    He also used rock candy syrup, which is sweeter and thicker than regular simple syrup: a 2 parts sugar and 1 part water instead of a 1:1 ratio (recipe).

    However, the Mai Tai was such a smash hit that “A couple of years after the cocktail’s invention, the world ran out of the 17-year-old rum…so [Bergeron substituted] a 15-year-old J. Wray and Nephew.” [source]

    But once that, too, dwindled in supply, Bergeron created a blend of Jamaican rum and aged molasses-based Martinique rum to emulate the Wray and Nephew rum.

     

    Mai Tai With Umbrella
    [4] Not an authentic Mai Tai: The original had no orange juice, no umbrella (photo courtesy FlickRiver.com).

    Blue Hawaii Cocktail
    [5] If it uses blue curaçao, it’s not an authentic Mai Tai. A Mai Tai uses orange curaçao, not blue curaçao, and no pineapple or cherry (but here’s the recipe for this “Blue Hawaii” from Culinary Creative).

    Flaming Tiki Drink

    [6] As tiki culture evolved, so did the drinks—into flaming bowls equivalent to six or more drinks, served with jumbo straws (here’s the recipe for this Volcano Bowl from Kitchen Riffs).

     

    Thus, here’s a current approximation of Bergeron’s revised Mai Tai:

    Ingredients Per Drink

  • 3/4 ounce gold rum*
  • 3/4 ounce dark rum*
  • 1-1/2 teaspoons orange curaçao**
  • 1-1/2 teaspoons orgeat syrup†
  • 1-1/2 (1/2 ounce)teaspoons simple syrup‡
  • Juice of one fresh lime (1-1/4 ounces)
  • 1/2 ounce overproof rum
  • Optional garnish: mint sprig (later, lime wheel and sugar cane stick became options)
  • Shaved ice
  • ________________

    *Original recipe: 2 ounces 17-year old J. Wray & Nephew Rum.

    **Original brand: Holland DeKuyper Orange Curaçao.

    †Original recipe: 1/4 ounce Trader Vic’s Rock Candy Syrup (sweeter than orgeat, which is almond-flavored simple syrup).

    ‡Original brand: Garnier Orgeat (orgeat is the preferred simple syrup in France. This brand no longer exists.)
    ________________
     
    Preparation

    SHAKE the ingredients vigorously with the ice. Strain into an ice-filled double-old fashioned glass. Add a sprig of fresh mint

    Regarding the subsequent fruity, colorful modifications to his drink, Bergeron said:

    “The flavor of this great rum wasn’t meant to be overpowered with heavy additions of fruit juices and flavorings.” Alas, bar owners and bar tenders could care less [source].

    THE HISTORY OF THE TIKI BAR

    Ernest Raymond Beaumont Grant (1907-1989) a Texas native, began to travel the world—including the islands of the Caribbean and the South Pacific—in 1926. A bootlegger during Prohibition, he moved to Hollywood and when Prohibition in 1933, opened a bar called Don’s Beachcomber, the first tiki bar.

    Grant changed his name to Donn Beach, and in 1937 changed the name of the establishment to Don the Beachcomber.

    He then opened what became a very popular bar on Hollywood Boulevard in Los Angeles. It was decorated with items from the South Pacific, and Beach developed a cocktail menu that developed “secret recipes” inspired by the many types of rum drinks he had experienced during his years of island travel.

    In 1934, Victor Bergeron, who had also toured the South Seas, transformed his Oakland, California saloon Hinky Dinks into Trader Vic’s upscale Polynesian bar and restaurant. He created a his own menu of rum drinks.

    Located some 380 miles apart, the two pioneers of “tiki culture” became amicable rivals.

    Following World War II, the interest in South Pacific culture blossomed and the tiki boom took off. Tiki bars popped up all over the country, each attempting to outshine one another with lavish decor and rum cocktails served in mammoth bowls with floating orchids and tiny paper umbrellas [source].

    Both of the original bars expanded into restaurant chains. Don The Beachcomber had 25 locations, the last of which closed in the 1980s (two short-lived locations opened in 2001 and 2004, and a restaurant in Huntington Beach licensed the name in 2009 [source].

     
    Tiki culture peaked in the 1970s, and if you were of drinking age at the time, you may be missing those delightful drinks.

    So throw together a Mai Tai, and celebrate National Mai Tai Day.

      

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    JULY 4TH RECIPE: Firecracker Hot Dogs

    Firecracker Hot Dogs

    July 4th Hot Dogs

    Skip the hot dog roll this year, in favor of these fun firecrackers (photos courtesy USA Pan).

     

    Why stick a hot dog in a roll?

    These Hot Dog Firecrackers are an easy recipe to serve over 4th of July weekend, fun for all age.

    You don’t need a roll to hold the ketchup or mustard. You can neatly add them to the “firecracker” via a squeeze bottle or a knife.

    This recipe came to us from USA Pan, makers of fine bakeware.

    Prep time is 15 minutes, cook time is 15 minutes.

    You don’t need a grill: These firecrackers are baked in the oven.

    RECIPE: FIRECRACKER HOT DOGS FOR JULY 4TH

    Ingredients For 16 Hot Dogs

  • 1 refrigerated crescent dough sheet
  • 16 hot dogs
  • 16 slices thick slices of cheddar, colby or jack cheese
  • 16 wooden skewers, soaked
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Stick the skewers through the center of the hot dogs until there is an inch and a half of the skewer coming out from the top of each dog.

    2. PLACE the crescent dough on flat surface. With a knife, cut ¾ inch thick strips.

    3. WRAP each hot dog with a strip of dough, leaving a gap between each spiral. Place the hot dogs on a half sheet pan (see below), leaving a small amount of space between each hot dog. Bake for 15 minutes or until golden brown. While the hot dogs are cooking…

    4. CUT stars from the cheese. Assemble on top of the finished hot dogs and serve.

     

    THE HISTORY OF SHEET PANS

    A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is typically used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas.

    The most basic sheet pan is literally a sheet of metal, hence the name. If you have a cookie sheet with no continuous lip around the edges, you have a sheet pan.

    One or two edges are rolled to enable easy handling in and out of the oven. The open sides allow you to remove the warm cookies without disturbing their shape.

    Modern sheet pans used in commercial kitchens typically are made of aluminum, with a 1 inch lip around the edge.

    The Sheet Pan Evolves

    The next step in the development of the sheet pan was to include a lip on one or more edges, to prevent food from sliding off. Some pans add handles to aid in placing the pan in, and removing it from, the oven.

    A sheet pan that has a continuous lip around all four sides is also called a jelly roll pan. It can be used to make the flat cake layer used for jelly rolls and roulades with other fillings.

    Today, there are specialty sheet pans that include a layer of insulation or air (an “air bake pan”), designed to protect delicate food like macarons from burning.

    Sheet Pan Sizes

    In the U.S.:

  • A full-size sheet pan is 26 by 18 inches—too large for most home ovens.
  • A two-thirds sheet pan (also called a three quarter size sheet pan) is 21 by 15 inches.
  • A half sheet pan, which most of us use in our home ovens, is 18 by 13 inches (photo #2).
  • A jelly roll pan, typically 10½ by 15½ inches, is a smaller version of a half sheet. The proportions produces a layer of cake size that is ideal for rolling.
  • A quarter sheet pan is 9 by 13 inches, and can be used for rectangular, single-layer cakes.
  •  
    Sheet Pans Vs. Cookie Sheets

    Cookie sheets are different from baking pans. Baking pans have rolled edges, and cookie sheets do not.

    Cookie sheets offer the advantage of a large surface area with no edges to impede removing the baked cookies. But their lack of edges limits their uses:

    You can bake cookies in a baking pan, but you can’t cook a roast (or anything else that expels juice) on a cookie sheet.

    Baking pans for roasts, called roasting pans, are deeper, to accommodate the size of the roast plus the juices it emits.
     
      

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    TIP OF THE DAY: Add Grilled Fruit To Your Cocktails

    Cocktails With Grilled Fruit Garnish

    Cocktails With Grilled Fruit Garnish

    If a cocktail uses a fruit garnish, grill the fruit first (photos courtesy Kenyon International).

     

    When your business is making grills, as it is at Kenyon grills, you’re always thinking of what to grill next.

    From the company’s test kitchen, here’s a way to add a subtle smoky flavor to summer cocktails. Grill the fruit!

    Here are two favorite cocktails, given the grilled fruit treatment.
    For both recipes, prep time is 5 minutes; total time is 15 minutes.

    RECIPE #1: PINA COLADA WITH GRILLED FRUIT GARNISH

    A long-time favorite tastes even better with fresh, grilled pineapple and a squeeze of grilled lime.

    July 10th is National Piña Colada Day. Here’s the history of the Piña Colada.

    Ingredients For 2 Drinks

  • 1 cup fresh, sliced pineapple rings, plus two whole rings for garnish
  • 1/4 cup cream of coconut
  • 3 ounces white rum
  • 1 lime, sliced in halves or quarters
  • 2 cups crushed ice
  • Optional garnish: maraschino cherries
  •  
    Preparation

    1. PREHEAT the grill to medium-high heat. Place the sliced pineapple and lime on the grill for approximately 3 minutes per side, or until golden.

    2. REMOVE the limes off the grill first. Set the grilled fruit aside on a plate. Allow the pineapple and lime to completely cool.

    3. ADD the grilled pineapple, cream of coconut, rum and ice to the blender. Squeeze in the juice from the grilled lime. Blend on high until smooth.

    4. POUR into tall glasses and garnish with a slice of grilled pineapple and an optional cherry.

     
    RECIPE #2: GRILLED STRAWBERRY MARGARITA

    Enhance a classic Margarita with the flavors of grilled strawberries and a squeeze of grilled lime. Here’s the history of the Margarita.

    Ingredients For 2 Drinks

  • 1 pound strawberries, washed and hulled
  • Granulated sugar
  • 1-2 limes
  • 1 cup all-natural Margarita mix
  • 3 ounces tequila
  • Ice
  •  
    Plus

  • 2 skewers, pre-soaked
  •  
    Preparation

    1. PREHEAT the grill to medium-high heat.

    2. PLACE the strawberries on the skewers. Lightly coat with sugar and set aside.

    3. CUT the lime into 1/4-inch thick slices. Once the grill has preheated, place the strawberry skewers and limes on the grate and close the lid. Grill for approximately 3-4 minutes per side, removing the limes first. Set the fruit aside and let it cool; then remove the strawberries from the skewers.

    4. RIM the glasses with a piece of lime; then dip in either Tajin seasoning, salt, sugar or a mix of salt or sugar and cayenne or other chile powder.

    5. ADD the Margarita mix, tequila, ice and grilled strawberries. Blend until frothy. Pour into glasses and add a squeeze of grilled lime. Garnish with a grilled lime wheel.

    Now that you have the hang of it, consider “grilling up” your other favorite summer cocktails.
     
      

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    FOOD FUN: Deconstructed Ceviche & The Different Types Of Raw Fish Dishes

    Deconstructed Ceviche
    [1] Deconstructed ceviche at Seviche | Louisville.

    Ceviche Trio
    [2] A trio of ceviches with different mixes of seafood and vegetables, from Chef Ingrid Hoffmann.

    Sea Bass Ceviche
    [3] Sea bass ceviche with traditional ingredients from Coya | London.

    White Fish Tiradito

    [4] Tiradito: a fusion preparation with sashimi-cut fish and a non-traditional garnish (fried capers), at Raymi | NYC.

     

    June 28th is National Ceviche Day, so let’s have some fun with it.

    Ceviche is delicious “health food.”

  • Fish and seafood are high in protein.
  • Citrus juice is high in antioxidants including vitamin C; and is a good source of potassium and folate.
  • There’s no sugar or added fat.
  • Ceviche is low in calories. Most fish have 30-40 calories per ounce; shrimp and lobster have 30 calories, bay scallops 25 calories and octopus 35 calories per ounce. Other ingredients such as chile, cucumber, herbs, onion and tomato add negligible calories.
  •  
    And perhaps most important to some:

  • Ceviche is not raw fish. The fish is cured by marinating in citrus juice.
  •  
     
    DECONSTRUCTED CEVICHE

    Seviche Restaurant in Louisville, Kentucky serves a different ceviche any day. While there are traditional presentations, they’ve also served it deconstructed (photo #1).

    Instead of serving it traditionally—in a bowl or other container, resting in its marinade/curing liquid and topped with garnishes—the deconstruction in Photo #1 comprises:

  • Slices of cured fish set directly on a plate.
  • Topped with minced vegetables, instead of diced vegetables mixed in with the fish.
  • The marinade becomes a sauce, artistically place on the plate.
  • The plate is garnished with non-traditional garnishes—herbs, edible flowers, jicama, radishes, etc.—instead of cilantro or parsley, diced avocado, lime wedge or sliced onions.
  •  
     
    THE DIFFERENCES AMONG RAW FISH DISHES

  • Carpaccio is Italian for raw fillet of beef, not fish. Crudo is the term for raw fish or seafood. You will find fish “crudo” on restaurant menus, but that doesn’t make it correct. While raw fish consumption is ancient, beef carpaccio was based on the Piedmont speciality, carne cruda all’albese (raw beef Alba-style), created by Giuseppe Cipriani, founder of Harry’s Bar in Venice. Using fine Piedmontese beef, he originally prepared it for a countess whose doctors had recommended that she eat raw meat. At the time, there was a local exhibition of the 15th-century Venetian painter Vittore Carpaccio; hence the name of the dish.
  • Ceviche, seviche or sebiche, from South America, is a marinated raw fish dish that date to pre-Colombian times. Then, seafood was “cooked” (acid-cured) with a fruit called tumbo (Passiflora tarminina, a relative of passionfruit). The Incas cured fish in salt and fermented corn. The Spanish brought onions limes, which are essential to today’s ceviche.
  • Crudo is analogous to sashimi—plain raw fish, although the fish is cut differently.
  • Escabeche is not raw, but seared fish (or meat) that is then marinated it in a vinegar-based sauce redolent of herbs and spices. As with ceviche, there is always an acidic marinade. It is served cold or at room temperature.
  • Poke is a Hawaiian dish that recently has made its way from coast to coast. A mix of raw fish and vegetables are served as an appetizer or salad course. It is different from tiradito or ceviche in that the fish is cubed with a soy sauce and sesame oil dressing, and Hawaiian garnishes like roasted crushed candlenut and limu seaweed, along with chopped chiles. It is pronounced poe-KEH. Here’s more about it.
  • Sashimi is Japanese-style sliced raw fish, generally served with a bowl of plain, steamed rice (not sushi rice, which is prepared with vinegar and sugar). The word literally means “pierced body.” No one is certain of the origin, but it may have come from the former practice of sticking the tail and fin of the fish on the slices, to let it be known which fish one was eating.
  • Tataki is a fillet of fish that is lightly seared: Just the surface is cooked, with the majority of the fish eaten in its raw state.
  • Tiradito is a more recent dish, fusing the concepts of ceviche and sashimi. Fish is sliced in pieces that are longer and thinner than sashimi. They are artfully arranged on a plate on top of a light sauce, and garnished (with cilantro, fresh corn kernels, thin slices of hot chile, etc.). The name derives from the Spanish verb tirar, which means to throw (i.e., throwing together raw fish with a sauce). Here’s a recipe.
  •  
    Don’t worry if you can’t keep these straight: We saw a dish called carpaccio at New York City’s top seafood restaurant, that was clearly tiradito (with sauce and chile garnishes).
     

     

    A BRIEF HISTORY OF CEVICHE & TIRADITO

    In South America, marinated raw fish dishes date to pre-Colombian times, when seafood was “cooked” (acid-cured) with a fruit called tumbo (Passiflora tarminina, a relative of passionfruit). The Incas cured fish in salt and fermented corn.

    In the 16th century, the Spaniards arrived with limes, onions and bell peppers, three essential ingredients in basic modern ceviche. Lime juice cured the fish, and marinating the sliced/diced onions and bell peppers mixed in with the seafood. Large kernels of roasted Inca corn are a common garnish.

    Ceviche is found in almost all restaurants on the coast of Peru, typically served with camote (sweet potato, which originated in Peru). It has been called “the flagship dish of coastal cuisine,” and is one of the most popular dishes in Peru [source].

    Over time, fruits were incorporated; most popularly, tomatoes (native to Peru) and mango.

    The influx of Japanese immigrants to Peru in the 1970s brought with it chefs who cut and treated the fish in the manner of sashimi. A fusion dish developed called tiradito, with seafood cut sashimi-style (but thinner and longer), a spicy dressing incorporating Peruvian chiles, and more elaborate garnishes.
     
     
    CEVICHE, CEBICHE, SEBICHE, SEVICHE

    Ceviche is variously spelled with a c or an s, with a v or a b.

    In Peru, cebiche is the spelling in Lima; although ceviche is used elsewhere in the country, and is the most common internationally.

    However, seviche was actually declared the proper spelling in 2004, by Peru’s National Institute of Culture.

    Additionally, historical texts refer to the dish as seviche, including those by the Academia Peruana de la Lengua (Peruvian Language Academy), founded in 1887 [source].

    Since even in its homeland, the national dish has multiple spellings, don’t argue with anyone over which one is “correct.”

    Lobster Ceviche recipe
    Make Your Signature Ceviche Recipe
    More History Of Ceviche
    Shrimp Ceviche Recipe
    Trout Ceviche Recipe
    Wasabi Ceviche Recipe

     

    Ceviche MartinI Glass
    [5] Presentation in a Martini glass with plantain chips, at Elegant Affairs Caterers.

    Ceviche Grilled Lime

    [6] A modern update garnished with fresh tarragon, fried Chinese noodles and a grilled lime wheel.

     

      

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