15 Minutes Serving size: 4
By Doreen Colondres
While living in Spain, I learned to make a recipe of a cold soup called Ajo Blanco (White Garlic). It is typical of the Andalusia region, they serve it cold, as an appetizer during the summer, and even in September they celebrate a festival that honors the recipe. It is said that it exists since the roman era, but the fact is that during harvest in the town of Jerez, they serve it to enjoy something refreshing during the hot and long working hours.
The traditional recipe consists of water, almonds, bread crumbs, olive oil, salt, and sometimes they add jerez or white wine vinegar. So, one day, thinking about ajo blanco, I made this tasty and refreshing ceviche inspired en mi España querida. If you want to try a cilantro version or mix them both, try this ceviche.
What you need:
- 2 lbs. of corvina, grouper or snapper, super fresh.
- ½ cup of almonds, skinless, unsalted
- The juice of two lemons (yellow)
- 1 large garlic clove
- 2 cups of extra virgen olive oil
- 8 ozs. of water
- ½ slice of bread, without the edges
- 1½ tablespoons of fresh ginger, grated
- ¼ of red onion, julienne cut
- Cilantro to taste
- Salt and pepper to taste
What you need to do:
- In a deep bowl, combine the fish with the lemon juice and the onion, season with salt to taste and reserve in the refrigerator for 5 minutes.
- In the blender, mix the water, the almonds, the garlic, the bread, the ginger, the olive oil (adding it little by little) and salt to taste, until smooth.
- Mix the fish with the almond milk, add some cilantro to taste, serve and enjoy with a very refreshing white wine.