It took me a long time to get a taste for Ceviche. I don’t know what it was but they just didn’t do it for me for many years. I’m a little older now and as with everyone, my tastes have evolved . I love them now and try them anytime I get a chance. Paired with the Papas Rellenas, I can only imagine that I would be in love with this dish. I’m not sure I’d be daring enough to try this at home, but this was probably a cake walk for Alta Mantsch of Tasty Eats At Home.
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“Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau, and Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
I’ve enjoyed ceviche many times in Mexican restaurants, but never Peruvian ceviche, and never in my own kitchen. And as for papas rellenas? Nope – never tried them. I love ceviche – it’s cool, clean, and light. Which is a good thing when paired with papas rellenas, as they are definitely NOT light. Papas rellenas are stuffed potatoes that are then rolled in breadcrumbs and deep-fried. Potatoes and deep-fried are two words that rarely, if ever, appear in the same sentence when it comes to our kitchen. This was definitely uncharted territory for me, but I was up for it!…”
