What an adventure this was to make. Fresh veggies from the Boise Farmers Market as were the herbs. Fresh Ahi Tuna from Reel Foods here in Boise. All of these were YUM! Add to that a wonderful glass, or two, of Castaneda White Sangria from Spain, and we had an awesome meal. And, oh yes, we did find some fenugreek today – powdered, dried leaves and seeds. At the Indian Market on Fairview in Boise, if you are looking for it. (“Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek’s distinctive sweet smell … Cuboid-shaped, yellow-to-amber colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor … Fresh fenugreek leaves are an ingredient in some Indian curries. Sprouted seeds and microgreens are used in salads. When harvested as microgreens, fenugreek is known as Samudra Methi in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra, “ocean” in Sanskrit). Samudra Methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable in India the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life.’ [Wikipedia]) You can see these photos enlarged by Left-Clicking on the graphic. Enjoy these photos, but first some information on Spring Rolls. What are they?

Fresh spring rolls, are a Vietnamese delicacy known as gỏi cuốn. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes chicken or tofu, fresh herbs like basil and cilantro, lettuce, cucumbers, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper. Fresh Vietnamese spring rolls can be made at home or found at Vietnamese restaurants and some grocery stores. They are served at room temperature with dipping sauce. Nước chấm, tương xào or a hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chili, hoisin sauce, peanut butter and sugar. A standard nước mắm pha (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chilies. [Wikipedia]

Our Spring Rolls had shrimp, cucumber, daikon radish, cilantro, Thai basil, fresh peaches and mint. These were delicious and especially after we let them rest for several hours in the refrigerator. Then we made a dipping sauce of Sesame oil, rice vinegar and a good soy sauce, Johsen Organic Shoyu traditional soy sauce. This is available at almost any Oriental market.

Then we made a wonderful ceviche. Here is a little information on ceviche from Wikipedia.

Ceviche (Spanish pronunciation: [seˈβitʃe]; is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

The origin of ceviche lies in the area of present-day Peru. Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.) Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.
Most Latin American countries have given ceviche its own touch of individuality by adding their own particular garnishes.

Then we combined the spring rolls. Here we have the Peach and Shrimp Spring Rolls and Ahi Tuna Ceviche on a bed of Boston Lettuce. Mango Salsa and Rice Crackers. The ceviche had Ahi tuna, from Reel Foods in Boise, cut into small cubes, two diced spring onions, greens and all, and two diced fennel whites, one diced serrano chili and seeds and ribs removed and the juice of two limes. We let it cure in the refrigerator for 1 hour. It was delicious!!

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