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PD/A CRSP Aquanews-Summer 2002

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Peruvian Ceviche de Pescado
Serves 6 to 8

2 lbs seabass filet
1 cup lime juice
1 clove of garlic, crushed
Hot pepper sauce
Salt and pepper
Large onion, finely chopped
2 red peppers, cut into strips
2 stalks of celery, finely chopped
Cilantro, finely chopped
2 ears of corn, cooked, and cut into 2-inch pieces
2 sweet potatoes, cooked, peeled, and sliced

1. Wash the fish and cut into small cubes. Add lime juice, garlic, pepper sauce, salt, and pepper. Cure for one hour.

2. Add the onion, red peppers, celery, and cilantro. Continue curing for one hour more.

3. Serve with the corn on the cob and sweet potato.

Brazilian Fish and Shrimp Stew
Serves 8

2 onions (6 oz each)
3 cloves garlic
1 tsp olive oil
5 to 7 tbsp minced fresh jalapeno chilies
3 tbsp minced fresh ginger
4 cups fat-skimmed chicken broth
2 cans (15 oz. each) tomato sauce
1 can (14 1/2 oz.) stewed tomatoes
1/4 cup sweetened, shredded, dried coconut
3 tbsp chunky peanut butter
2 lbs (41 to 50 per lb) frozen, shelled, de-veined shrimp
1 lb boned, skinned tilapia (or any firm white-flesh fish)
1/2 cup chopped fresh cilantro
Salt and pepper
Cilantro sprigs, rinsed

1. Peel onions and garlic; mince. In a 5- to 6-quart nonstick pan over high heat, stir onions, garlic, oil, jalapenos, and ginger often until onions are limp, about 10 minutes.

2. Stir in broth, tomato sauce, stewed tomatoes (including juices; break tomatoes into chunks with a spoon), coconut, and peanut butter.

3. When mixture is simmering, stir in shrimp. Cover and cook over medium-low heat, 4 minutes. Meanwhile, rinse fish and cut into 1-inch chunks.

4. Stir fish into sauce, cover pan, and cook until fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in chopped cilantro and add salt and pepper to taste. Garnish with cilantro sprigs.

Mexican Tacos de Pescado: Fish Tacos
Serves 6

1 1/2 lb fish filets, cut lengthwise into strips
1 cup flour
1 tsp salt
1/4 tsp ground black pepper
1 tbsp vegetable oil
2 eggs, separated
Oil necessary for frying
Corn or flour tortillas, warmed to soften

For the garnish:
Shredded cabbage, lightly dressed with your favorite coleslaw dressing
Raw onion rings, marinated in vinegar with a pinch of oregano
A thin, tomato-free guacamole sauce
A selection of salsas: red, green, and pico de gallo (fresh salsa)

1. Pat the fish filet strips dry with paper towels.

2. Mix the flour, salt, pepper, vegetable oil, and egg yolks to form a batter.

3. Beat the egg whites until stiff and fold into the mixture.

4. In a large skillet, heat oil to a depth of 1 inch. Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels.

5. Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas.


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