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セビッチェ風 魚介のはちみつ和え

02 Dec 2011

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自分が日本人だと実感する瞬間。


それは 「 魚 」 という言葉にウキウキしてしまう時!


旅に出て知ったのですが、日本のように新鮮な魚をいつでも食べられる場所は


そうそうありません。



先進国でなければ内陸でも魚を食べられるような保存・輸送手段がありませんし


何よりも日本人のようにあんなに積極的に魚を食べる国民はなかなかいません。


ですので、魚が買える港町に行けば 「 魚・・・っ!魚・・・っっ!!」 と


スキップしてしまいたくなるような気分で朝早く起きて漁港に向かいます。


活気のある漁港で漁師達との会話を楽しみながら活のいい魚を購入したら


魚の調理法を考えながらスーパーで買い物をして宿に戻ります。


釣り好きのパートナーに捌いてサクにしてもらったら


端っこをすこーし切って醤油とわさびに付けてつまみ食い・・・。




う・・・うんまーーーーい!!!




こんな時は 「 美味しい! 」 よりも 「 うまい!」 という言葉がよく似合います。


「 今日はいいよね! 」 と朝からキンキンに冷えたビールを開け、ゴクリと飲んだら


もうそれだけでその日は特別な日になります。


今回は、あまりにも大きい魚だったのでいつもと違うものでも作ってみようかな~と


何気なく作ったものがとっても美味しかったのでレシピとして残しておきます!


中南米でよく食べられる白身魚をライムで〆たセビッチェ風なのですが


今回は何気なく入れてみたはちみつががとってもいい仕事してくれたので、


ぜひお試しくださいね~!




~ セビッチェ風 魚介のはちみつ和え ~


《 4人分 》
《 所要時間 10分 》
《 材料 》
白身魚      一さく ダイス切り
玉ねぎ      半分  スライス
にんにく     2欠片  みじん切り
ハヤト瓜     1個   みじん切り(きゅうりで代用可)
鷹の爪      お好みで、適量
塩         小さじ1/2
ハーブミックス ひとつまみ(クレイジーソルトで代用可)
油          お好みで、少々
はちみつ     小さじ1
ライム        4個 絞る


《 材料 》
1 材料を上記のように切ったら玉ねぎ以外の材料を全て混ぜます。


2 10分ほど冷蔵庫で寝かしたら、食べる直前に玉ねぎを散らして出来上がり!




実は今回使用した魚は刺身で食べるには油がのってなかったので


写真で見る通り白身魚ではないのですがセビッチェ風にしていただきました。


そこで少し油を垂らし、はちみつで甘みを加えたら


ちょっと物足りなかった魚も美味しく蘇りましたー!!


酸っぱいものが苦手で普段はセビッチェを食べない ( もったいない!!! )


パートナーもこのレシピにした途端、「 美味しい美味しい! 」 と


積極的に食べるようになりました。


ということで、今回のポイントははちみつです。


私たちは旅でもはちみつを持ち歩いているのですが


はちみつはまるで味の素を加えたかのような旨みを表現してくれることが多いんです。


また、体調を崩した時にはすった生姜と一緒にお湯で飲めば


はちみつジンジャーティーにもなるし、風邪のひきかけの体を優しく温めてくれます。


今回はメキシコでよく食べられるチャヨーテ


リンク→ ペルーではセスリアーノ、日本ではハヤト瓜として知られています。←)を使いましたが


日本では手軽に手に入らないので、きゅうりで代用してみてください。




年末に差し掛かり、キッチンにしっかり立つ時間もない時期かと思いますが


そんな時こそいつもと違う料理を作ってみると以外と癒されたりするのかもしれません。


そんな心のゆとり、いかがですか?


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