• Eat It Raw! - 09

    From Dave Drum@1:3634/12 to All on Mon Aug 29 15:16:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ceviche De Aton Con Pina
    Categories: Seafood, Vegetables, Breads, Citrus, Fruits
    Yield: 8 servings

    2 cl Garlic
    1/4 md White onion
    2 md Serrano chiles
    1/2 c Lime juice (4 md limes)
    1/2 c Juice of 1 large orange
    1/4 c Soy sauce
    Basil leaves
    1 (1") piece fresh ginger
    3/4 lb Sushi-grade tuna loin; in
    - 1/4" cubes
    1/2 md Red onion; fine chopped
    Salt & fresh ground pepper
    8 (6") tostadas
    8 Thin, cored pineapple
    - slices
    1 md Avocado; peeled, pitted,
    - thin sliced
    2 ts Black sesame seeds
    Fresh cilantro sprigs;
    - garnish

    In a heavy, dry skillet over high heat, cook garlic,
    white onion, and chiles, ­turning ­occasionally, until
    charred all over, 8-10 minutes. (The serranos will take
    the ­longest to char.) Cool slightly, then use the dull
    side of a knife to scrape the blackened skin away from
    the chiles and discard. Remove and discard the stems,
    then cut chiles in half, and remove and discard the
    seeds.

    Transfer the vegetables to a blender, add the lime and
    orange juices, soy sauce, basil, and ginger, and blend
    until smooth. Strain the liquid through a fine sieve,
    discarding the solids.

    In a medium bowl, combine the marinade and tuna, tossing
    to coat. Refrigerate until the fish is lightly cured, at
    least 10 and up to 15 minutes.

    When you’re ready to serve the ceviche, retrieve the
    fish from the fridge and stir in the red onion, then
    season to taste with salt and black pepper. Place the
    tostadas on a large platter, and top each with a slice
    of pineapple, 2-3 slices of avocado, and 3 tablespoons
    ceviche. Sprinkle with black sesame seeds and garnish
    with cilantro.

    BY: Carlos Raba

    RECIPE FROM: https://www.saveur.com

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