Citrus Ceviche with Gazpacho

January28

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I made up this ceviche recipe after studying a few South American cookbooks. I love raw seafood but not everyone does so this is a happy medium, the tuna is no longer raw but still retains the texture and freshness similar to sashimi.


Ceviche:

300g Sashimi grade Yellow Fin Tuna cubed to your liking

Coriander root, a few sprigs, chopped up finely

2 teaspoons Fish sauce

1 teaspoon Sugar

1 Tablespoon Olive Oil

Pinch of Cayenne Pepper (more if you like it hot)

Juice of: 1/2 lime, 1/2 lemon, 1/2 orange

1/2 Pomelo

Salt & pepper to taste

Directions: Mix everything together and set it aside. This can be done at least an hour before serving or even the night before. The citrus juice ‘cooks’ the raw tuna and keeps it tender. Keep refrigerated until serving.

Garnished with diced cucumbers, red pepper, coriander leaves & pomelo – if this is difficult to find or not in season use ruby grapefruit or oranges

Gazpacho:

4 x Fresh Tomato cubed

1 cup Tomato Juice

Day old Bread, 1 slice or one small roll rehydrated with excess water squeezed out

2 Tablespoons Olive Oil

1 Tablespoon Vinegar

1 Tablespoon Verjuice

½ Medium sized Cucumber

Red Peppers

2 teaspoon Sweet Paprika

2 x Garlic clove

½ Spanish onion

Salt & Pepper to taste

Place everything in a food processor and blitz until everything is well incorporated, if you like your gazpacho runny add more tomato juice, if you like it thick add more bread. For this recipe I roasted the tomatoes in the oven before using the food processor but you can skip this step.

For these recipes I refer to ingredients as ‘medium sized’ these are not very accurate measurements as what one person considers medium another may not. As long as you use the ingredients on the list you can add or deduct as you please, make it sweeter or sourer and season to your taste.

You can serve the ceviche and gazpacho together like I have or separately. Perfect for summer evenings or as tapas at dinner parties.

Serves: About 20 serves if you are serving tapas style or 6 starters if it is for a dinner party.

I always have lemons in the house and add it to just everything I can get away with adding it to as it gives your food a little lift. I rarely use the bottled variety as I feel it just doesn’t taste the same but this is personal preference.

This post is a part of the Cook Book Challenge: Citrus theme

Go to link below for other entries:

http://myfoodtrail.blogspot.com

posted under Cook Book Challenge
4 Comments to

“Citrus Ceviche with Gazpacho”

  1. Avatar January 29th, 2011 at Monique @ Cooksploits Says:

    Looks perfect for a dinner party in Summer. I love having meals that require no cooking when it hot!


  2. Avatar January 29th, 2011 at Celeste @ Berrytravels Says:

    That sounds incredibly refreshing and YUM!
    Celeste @ Berrytravels recently posted..Travelling in Gumboots- Making the move


  3. Avatar January 29th, 2011 at msihua Says:

    Ooo… yum! I love ceviche.. I LOVE RAW FISH! We can go eat raw fish together :P
    msihua recently posted..Mamasita Review @ Collins Street Melbourne


  4. Avatar February 3rd, 2011 at Cherrie Says:

    This looks yummy Kat. I’ve never had ceviche before but I wanna try it.


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After growing up in Melbourne I took off overseas to work as a features reporter, based predominately in Asia, writing for some international publications, through this work I was able to visit many different places writing articles on food, travel, fashion, human rights, art & culture.

Now back ‘home’ I am currently involved with an ongoing project doing menu & recipe development where I get to test out new recipes with a team of chefs & food technologists on a daily basis.

I started this blog mainly as a way to keep all my notes and photos in one place, to connect with other food lovers and share some thoughts on food in general and recipes with you.

I am an urban cook & this is my journal.

Email: contact@urbancooksjournal.com




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