'The Morbid Chef' Heavy Metal Holiday Recipe #3 -- Exclusive
To help celebrate the holidays, Annick 'The Morbid Chef' Giroux has teamed up with Noisecreep to give our readers some tasty recipes that are perfect for this time of year.
Giroux's 'Hellbent for Cooking: The Heavy Metal Cookbook,' is the ideal gift for the metalhead foodie on your holiday list. For the book, Giroux called out on her friends throughout the international heavy metal community for recipes. The 224-page book features recipes from members of Sepultura, Kreator, Anthrax, Nuclear Assault, and many others. Giroux also maintains a must-read blog where she talks about her traveling and food experiences called Into the Void that we heavily recommend.
Check out Giroux's exclusive recipe for Noisecreep below and make sure to check out the buttons at the bottom of the post for her previous ones!
After that, I think I had this dish three or four times a week. It's extremely healthy, and the taste just kind of savagely violate your taste buds in a good way. I have learned to make this myself from the mother of a headbanger friend of mine and the traditional recipe is fish/key lime juice/rocoto pepper/red onions/salt and pepper. However, this particular and fancier recipe has been loosely inspired by a ceviche I sampled in Alfresco (a very famous Peruvian restaurant), when I was with Marcos, once again! Yes, the main ingredient is raw fish – but the citrus from the lime juice partially cooks it, so there is no problem at all. The trick for this recipe is all in the marinated juices (leche de tigre) of a previous mini-ceviche which you will prepare in advance. Enjoy with a nice pisco sour (see recipe #1!)"
Ceviche de Las Brujas
Note: Start preparing at least 3 ½ hours in advance before serving!
1 ½ lbs of FRESH (i.e. for making sushi) and de-boned red snapper/sole/tilapia fillet, cut into ½" pieces
½ lb of cooked shrimp tails
2 red serano chili peppers (optional), seeded and finely minced
½ green onion, sliced
1 small red onion, sliced very thinly (lengthwise)
Leche de tigre (see recipe below, which you have to prepare three hours in advance)
8 key limes
1 tbsp of extra-virgin olive oil
Salt and pepper to taste
½ glazed sweet potato (peeled and boiled in sugary water with cloves)
¼ of boiled corn on a cob
Slice of serano pepper (for decoration)
Preparation of leche de tigre:
Three hours before preparing this ceviche, mix five small pieces of raw fish, the juice of four key limes, 1 tbsp of minced red onion and 1 tsp of minced, seeded hot red pepper. Remove the fish (you may eat it if you want!), and mix the remaining juice in a blender. It should turn out to be opaque and pinkish.
Preparation of ceviche:
Combine fish and shrimp tails with the chili peppers, green onion, slices of red onion and olive oil. Mix well and then add the leche de tigre and juice of the remaining 4 key limes. Add salt and pepper to taste, and then marinate until the fish turns white (5-10 minutes). For serving, put a leaf of romaine lettuce on a plate, add ceviche on top of it, and decorate with a slice of serano pepper, glazed sweet potato and corn.