Mexican cooking isn’t all fried foods and beans, smothered
in hot pepper. There are many healthy and exotic dishes available, made of
fresh vegetables and fish, and they retain their color throughout. One such
dish is called Baja Ceviche, basically cubes of white fish marinated in lime
juice. According to this book, the marinating of the fish is an alternative to
cooking, so you keep the flavor and texture, and you can add salsa made of
green herbs. Not only does the food in this book sound wonderful, but it looks
beautiful as well. Roland Persson’s photographs make the foods look absolutely
beautiful, giving them a rustic and colorful flair.
When it comes to Salsa, the author Jonas Cramby takes it
seriously. It’s not the mono-color stuff you buy in the jar, he warns, but a
carefully prepared dish, and it’s not just hot peppers. There’s Salsa Roja,
made from tomatoes, and Salsa Verde, made of tomatillos, and they both make use
of herbs like cilantro. Pickled vegetables come into play as well, and they don’t
involve that much salt, so they won’t scare off the health-conscious cook. One
example is pickled watermelon rind, a super-sour side dish, or pickled eggs,
which use beet juice to give them a distinctive color and taste.
Perhaps one of the most important factors of the recipes is
that they are meant as small side dishes. You can prepare the Salsas without
having to do any cooking, and use them to add flavor to otherwise bland foods.
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