The Great Ceviche Book, revised by Douglas Rodriguez

Author:Douglas Rodriguez [Rodriguez, Douglas]
Language: eng
Format: epub
ISBN: 978-1-60774-455-9
Publisher: Ten Speed Press
Published: 2012-07-03T04:00:00+00:00

In a deep saucepan or stock pot over high heat, sauté the garlic in the olive oil for about 1 minute. Add the mussels, clams, and wine. Cover and cook for 4 to 5 minutes, shaking the pot periodically (the movement will help the shells open more quickly), until the mussels and clams have opened.

Transfer the mussels and clams from the pot to a large bowl, leaving the liquid in the pan and discarding any mussels and clams that have not opened. Cover the mussels and clams and refrigerate until ready to assemble the dish. Stir the saffron threads and turmeric into the mussel liquid. Over very high heat, reduce the liquid by half, to approximately ½ cup; let cool.

In a blender, combine the ½ cup mussel liquid with the sauce ingredients and blend until smooth. In a bowl, mix the seafood ingredients, including the cooked mussels and clams, with the blended sauce. Fold in all the garnishes except the onion and peas, and refrigerate for 20 minutes. To assemble each portion, arrange 3 mussels and 3 clams around the perimeter of a round plate, spoon ceviche into the center, and drizzle the mussels and clams with some of the ceviche juices. Garnish with the onion and peas.

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