Christmas Recipes

Starter Dishes

• Ceviche de Camarones (Shrimp Ceviche)
• I.P.A. Hot and Sour Cucumber & Red Onion Salad
• Salmon/Prawn Jalapeno Cakes from Canada
• Lorco De Papa (Potato soup), from Ecuador

Ceviche de Camarones - Shrimp Ceviche, Cuenca, from Galapagos & Ecuador
submitted by, Allie E. Almario, Myths and Mountains

Serves 4

This recipe is courtesy of my friend Juan Piedra, who now lives in Cuenca, Ecuador.  An excellent cook, he had worked for years in many restaurants in New York City before recently retiring and returning to his native country. Dinner at the Piedra household was always a treat -- lots of children, lots of laughter and lots of delicious food that reflected the simple, but hearty, cuisine of Ecuador.  When I recently asked Juan for an easy seafood recipe that would remind me of my favorite destination, the Galapagos, he sent me the recipe below.  It's a crowd-pleaser that I'm sure your readers will enjoy.

• 1 lb. medium shrimp
• 1 medium red onion
• 1 tsp of chopped garlic cilantro
• parsley 
• pinch of black pepper 
• salt
• olive oil
• juice of ½ orange
• juice of 1 lemon
• 3 chopped tomatoes
• ketchup and red pepper (optional) 
• pinch of Accent

Directions: Heat 3 cups of water.  Add salt, pepper and garlic. Once the water is boiling, add shrimp.  As soon as the shrimp changes to a light pink color, remove from stove.  Add shrimp (including the water it was boiled in) to a bowl and toss in the olive oil, lemon, orange, salt, pepper, chopped tomatoes, onions, parsley, cilantro, Accent and ketchup.  Refrigerate for one hour.  This can be served with slices of fried sweet potatoes. -- Juan Piedra.

Salmon/Prawn Jalapeno Cakes from Canada
submitted by: Patricia Hatchman, First Island Tours, Ltd.

Recipes compliments of Spinnakers Brewpub & Guesthouse, which is one of the stops on Victoria, B.C.'s "Ale Trail." Best served with mugs of India Pale Ale.

• 2 lbs. salmon (cooked and cooled)
• 6 oz. panko bread crumbs
• 6 oz. mayonnaise
• 4 eggs
• 2 tsp. Dijon mustard
• 2 tsp. Lea & Perrins
• 6 oz. scallions, chopped fine
• 1 tbsp. ground black pepper
• 1 tbsp. salt
• 1 tsp. cayenne pepper
• 1 lb. tiger prawns, cooked, cooled and chopped
• 3 tbsp. jalapenos, chopped fine

Place salmon into a stainless steel bowl and break into very fine pieces.  Add mayonnaise, eggs, Dijon, cayenne, Lea & Perrins, scallions, salt and pepper.  Gently combine these ingredients.  Add the panko breading slowly; you are looking for a firm, but moist, mixture.  Take a small amount of the mixture, form it into a cake and sauté in clarified butter on both sides until crisp.  You want to see that the cake holds together and to ensure proper seasoning.  Form remaining mixture into cakes, cover and store in refrigerator.  When needed, dredge cakes in breading and sauté in clarified butter on both sides until crisp.

I.P.A. Hot and Sour Cucumber & Red Onion Salad Recipe
submitted by: Patricia Hatchman, First Island Tours, Ltd.

• 4 oz. cucumber, julienne
• 3 oz, red onion, julienne
• marinade:
• 3 oz. I.P.A. malt vinegar
• 1 tsp. crushed chilies
• 2 oz. sugar

Place marinade on stove and bring to a boil.  Remove from stove and cool.  Combine cucumber and red onion in a bowl just before serving.  Add marinade, toss well, let stand for 5 minutes in refrigerator.  Drain and place a small amount on each hot salmon prawn cake.

Locro de Papa (Potato soup), from Ecuador
submitted by: Doris Welsh, Galapagos Network

Here is a recipe from Ecuador for a delicious typical potato soup from the highlands near Quito. Courtesy of Paola Diaz, Information Officer, at the Charles Darwin Research Station in Puerto Ayora, Galapagos Islands.

• 10 peeled potatoes cut in squares
• 1 onion sliced very tiny
• 1 cup of milk
• 4 or 5 cups of water
• salt and pepper
• avocado
• Manteca de Color (Achiote to give the soup the yellow color) or you can use normal oil)

Fry the sliced onion in the achiote or in the oil, then add the peeled potatoes and the cups of water until the potatoes are covered with the water in a big sauce pan. Add the salt. Boil the potatoes until they are soft, and when they are ready, add the cup of milk (the milk should be added a few minutes before serving). The soup is served with avocado cut in slices.