APPETIZER

SARDINE CEVICHE

Peruvians added their own touch to a Spanish dish of sardines topped with onions and garlic. This ceviche uses canned sardines with delicious results. Serve with crackers.

• 2 (4 ½-ounce) cans sardines packed in olive oil, drained

• 2 tablespoons fresh lemon juice

• Salt and freshly ground pepper

• 1/8 teaspoon ground cumin

• 1 small onion, finely chopped (about ½ cup), rinsed with hot water and drained

• 1 jalapeño, seeded and minced

• Lettuce leaves

• 1 small tomato, diced

Place the sardines in a glass pie plate. In a small bowl, whisk the lemon juice with salt and pepper to taste and cumin. Add the onion and jalapeño; toss to mix. Pour evenly over the sardines, cover with plastic wrap and refrigerate at least 2 hours.

To serve, line a plate with lettuce leaves and top with sardines. Scatter with the diced tomato. Makes 4 servings.

Source: Adapted from The South American Table by Maria Baez Kijac, (Harvard Common Press, 2003).

Per serving: 112 calories (44 percent from fat), 5.4 g fat (0.7 g saturated, 1.8 g monounsaturated), 65.3 mg cholesterol, 11.9 g protein, 3.7 g carbohydrates, 0.8 g fiber, 340.8 mg sodium.

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