Having traveled extensively in South America for the Fresh-Pressed Olive Oil Club, I’ve been able to try many versions of ceviche, the wildly popular—and delicious—dish that cooks itself thanks to the acid in one of its hallmark ingredients: citrus juice. There are as many versions of ceviche as there are seafood and spice choices, and each country—often each region within each country—has its favorite.
Two of Spain’s iconic foods—oranges and olives—mesh beautifully in this colorful pimentón-infused salsa. Wonderful with chicken, it also plays well with veal chops, pork tenderloin, shrimp, salmon, tuna, cod, and, of course, your favorite chips! Ingredients 1 large navel orange 1 clove garlic, finely minced 1/2 cup rough-chopped pimento-stuffed green olives 1/3 cup diced celery […]
This recipe brings together a main and a side, each one very simple to prepare. For a heartier meal, couscous makes a great addition—you can even cook it ahead of time and fold it into the salad.
Similar to French ratatouille, Samfaina is a Catalonian vegetable relish that is long-cooked to a marmalade-like consistency. It is wonderful on fish, eggs, potatoes, or even toast. The key to its success is to dice the vegetables into small pieces. It will keep, covered, for several days in the refrigerator.
