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
Uncle Dirty Dave's Archives
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