Tuesday is the new Friday

Last night J. suddenly mentioned his colleagues made Ceviche in the weekend. What, I was very surprised, looks so difficult to do. J. was like, " I want to make it, but if I do, I will also make Pisco sour, just to make them jealous :P". Sure thing, right on time, because we were already planning to go to the Tuesday open air market close to my house, where they sell very fresh fish and seafood.

So Ceviche is one of the most popular Peruvian dishes, where raw fish is soaked in sour juice (lime juice, grapefruit...) and that sour thingy basically cooks the raw fish :). And Pisco sour is a very famous drink in Peru as well (in fact, both Peru and Chile claimed that it's " their" traditional drink - I heard so when I was in Chile:D ), where alcohol Pisco (like 45oC) is mixed with white egg & sweet & lime.

We really liked both when we were in Peru. One can find them almost everywher: on the street, in restaurants (even though J. had a stomach problem THERE with the pisco sour:D ). When we were back in the NL, the only place we tried Ceviche again was in a restaurant in Rotterdam, but it was very plain...kinda disappointed :(

Yeah, coming back to the story, this morning, among other bunch of fish we bought there was a sea bass, which was well tailored for Ceviche (of course). Cooking time in the evening--tada-- first things first, sea bass needed to be filleted --> which equals taking bones and skin out --> which equals to we didn't know how to do it :D. J. cut it to small pieces, so to make it easier to take skin out --brilliant idea yeah. Done. Next step, skin out, wait, HOW, google, noo, wrong, whole fish should be staying to peel off skin....TOO LATE... shall we make fried fish instead hmmm???. Luckily, J. was patient enough to not give up <3. Everything after preparing the fish came out very nicely.

Ceviche was very tasty, even though we have to admit that the taste couldn't be the same when we tried in Peru :).

And as J. promised, Pisco sour

I WISH IT'S FRIDAY TODAY ....

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