No Cook Cooking, Michigan Ceviche and more

Low maintenance food prep with no-cook cooking

Published: Monday, July 19, 2010, 10:00 AM     Updated: Monday, July 19, 2010, 1:00 PM published in Be Healthy, A Michigan Magazine and online at MLIVE.com

Even for those of us who cook for pleasure, turning on the oven in the dog days of July is more a punishment.

When the temperature outside begins to challenge the heat generated from my kitchen, it all seems like way too much work for a decent meal.

Instead of turning to takeout, I like to create healthy, easy recipes that will require as little time as possible to prepare and won’t heat up the kitchen.

Technically, cooking is defined as “the act of preparing something by the application of heat,” but no one told me the heat had to be generated from my stove. Being the practical cook that I am, I’m going to find ways to create some good food using a variety of “cool” approaches.

You may have heard of “molecular gastronomy” on the Food Network, but might not be adventurous enough — or have the budget — to purchase lab equipment to prepare a summer picnic.

But for those who are willing to be a little daring, chemical cooking is an age-old technique that uses the chemical heat of acids to cook food. The acids are generally citrus- or vinegar-based, combined with salt and spices that create bright, flavorful dishes that work well in the summer months, when heavy, dense foods just don’t seem as appetizing.

This low-maintenance food preparation makes for a summer-friendly meal.

Superior Ceviché

Traditionally a Latin American dish similar to Japanese sashimi, this recipe was developed to take advantage of one of our Great Lakes natural resources. Lake whitefish, caught in northern Lake Huron or Lake Superior, makes a delightfully light, refreshing dish that can be served as a main course or appetizer. Be sure to find fresh, skinless fillets (or ask your fishmonger to skin them for you if you don’t feel like taking on the task at home). If you don’t know a fisherman who can supply you with some fresh whitefish, I find that D&W Fresh Market has a great seafood selection that reliably carries fresh, local fish. Two alternatives would be ocean perch or butterfish, but be sure to talk to your fishmonger and ask for a sweet, light-fleshed fish. They will have information on the freshest fish available.
For a video on how to construct this dish go here;http://www.mlive.com/be-your-best/index.ssf/2010/07/low_maintenance_food_prep_with_no-cook_cooking.html
Ingredients:

1 lb. fresh whitefish fillet, skinned and chopped into ½ in. pieces
juice of 3 to 4 limes (½ c. total)
¾ c. sour orange juice (Naranja Agria) or Mojo Criollo (a marinade by Goya), found in Latino grocery stores
¼ c. apple cider vinegar
1 small, sweet onion, sliced thinly
1 clove garlic, minced
1 large medium-spicy pepper, chopped (poblano or, if you like it a little hotter, add ½ of a jalapeño, minced)
¾ c. fresh cilantro, minced
2 t. salt
1 medium sweet pepper — orange, yellow or red — chopped
½ medium avocado, diced
1 large head Boston lettuce (or other curled-leaf variety, for lettuce cups)
1 bag organic blue corn chips

Instructions:

Place chopped fish in a glass bowl. Place the thinly sliced onions on the fish. Add the remaining ingredients (except the avocado), covering with the juices. Refrigerate for at least four hours or overnight. Serve on a lettuce cup, add diced avocado and blue corn chips on the side. Serves six to eight.

Try this no cook recipe;  East or West Slaw

Green Goddess Soup