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.
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
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
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
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: