Friday, May 9, 2008

Ceviche De Corvina Al Curry

  • 1 pint Ceviche de Corvina (see recipe above, or buy prepared)
  • 3/4 cup Hellman's mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon finely chopped fresh culantro** or cilantro
  • 1 Tablespoon heavy cream
  • 2 to 3 teaspoons good quality curry powder
  • Drain all the liquid from the ceviche.
  • Add all ingredients and mix well.
  • Correct curry if necessary, depending on taste.
  • Let rest at least one hour in the refrigerator and serve with "canastitas" or crackers.
Culantro is an herb belonging to the cilantro family. It is a long green leaf with a strong flavor and aroma. If you cannot find it in your local grocer, you can use cilantro instead.

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