Ceviche can also be prepared in Mexico solely from vegetables; in this instance, carrots, tomato, and onion are marinated in a citrus sauce flavored with ketchup and serrano peppers. Sprinkle avocado over the tostadas before serving. Submitted to Allrecipes.com.mx initially
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 1 cup |
Ingredients
- 1 teaspoon butter
- 4 large shallots, peeled and sliced
- 1 pinch salt
- 1 cup red wine
- 2 cups veal stock
- salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
- Dotdash Meredith Food Studios
- Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Don’t use cooking wine; don’t use good wine — just get a nice bottle of wine, something you would drink.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 40 mg |
| Sugars | 3 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Another great recipe , though I have never seen veal broth in a store ( assuming home made from veal ) I used a beef broth on our medium rare beef tenderloins. My wife said it was restaurant quality , I also was quite impressed. Thank you for sharing.
I used a caramelized onion bouillon paste (about 2 tbsp), 8 oz beef bone broth, 1 cup water, 1+ cup good red wine, and half a stick of butter. Reduced by 2/3. Could not have been easier or more delicious!
The only change I made was halving it. I ended up with about 2 oz. Eh. Won’t make it again
Used beef broth. delicious sauce. Was a hit during dinner with friends.
I used Knorr’s Demi glacé instead of veal stock. Had a dinner party of 10 and everyone loved it on grilled Chateaubriand.
This sauce is so good, it will make you swoon. Quite a few steps but so worth it.
Foolproof and AMAZING. I actually forgot about the sauce while the wine was reducing, it went down to nothing and I thought the sauce was ruined. Figured I’d pour the stock in anyway (I used chicken stock since I didn’t have veal stock) and just see what happened…it still tasted unbelievable. Poured this sauce over a broiled Rib-eye — one of the best meals I’ve had in ages, restaurants included. Also — I only had 1 shallot but I put in the same amount of liquid and let it reduce a lot. It was still quite good.