Tag Archives: ceviche

FFWD: Winter Ceviche

Winter Ceviche

Happy French Friday! We’re back to fish this week, and also back to me having to make a dish for myself. The only shellfish that gets eaten by everyone around here is crab, and Winter Ceviche features scallops.

Luckily, Winter Ceviche was easy to scale down for one and pretty quick to make. Most of the preparation time was spent letting the scallops marinate in a mix of lemon, lime, and mango juices.

Winter Ceviche

This recipe has an interesting mix of ingredients and flavors. I already mentioned the citrus-mango marinade.  Once the scallops are done marinating, they are served atop a bed of fresh tarragon leaves lightly drizzled with olive oil. Next, halved grapes are strewn on top after a quick dip in the marinade. Finally, the whole thing is topped with thinly sliced shallots that had been marinating in a mix of sherry vinegar and sea salt.

I enjoyed eating Winter Ceviche. The mix of flavors was unusual, but delicious. It was very refreshing and almost summery, which was great in the middle of winter. I doubt I will make this again since I’m the only one who will eat it, but it was good.

Winter Ceviche

I will be out of town this weekend without wi-fi (the horror!), so I won’t be reading blogs or able to monitor my comments. I have a fun weekend planned with friends and family back in my home town of Seattle.

This post participates in French Fridays with Dorie, an online cooking group cooking our way through Dorie Greenspan’s wonderful book, Around My French Table.

Have a wonderful weekend!

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French Thursday with Dorie: Two Tunas

I’m a little jealous.  As I am writing this, my parents are actually in Paris, eating French food and pastries, and enjoying the sights and sounds of the city.  I have to console myself by participating in French Fridays with Dorie.

As you may have noticed, today isn’t actually Friday.  I’m running almost a week behind.  Better late than never!

I have two recipes to tell you about: Tuna and Mango Ceviche and Tuna Confit with Black Olive Tapenade and Tomato Salsa.  The group has done two tuna recipes lately, and I decided to do them both in the same week.

Tuna and Mango Ceviche

Tuna and Mango Ceviche

Ceviche is a dish made of raw fish marinated in citrus juice to “cook” it.  This version is inspired by the cuisine of Senegal, which was once a colony of France.  The main ingredients are mango, avocado, red onion, and sushi-grade tuna.  They are seasoned with red onion and ginger, and marinated in lime juice, olive oil and rum.

I really liked the flavors in this dish, but they made me wish I were sitting outdoors in a tropical location, soaking up the sun!  I think it was the lime and mango that did it.

Tuna Confit with Black Olive Tapenade and Tomato Salsa

Tuna Confit

Tuna Confit.  Tuna submerged in olive oil and aromatics for a long marinade, then cooked slowly in the marinade.  The aromatics include preserved lemon (I made my own!), sun-dried tomatoes, garlic, white onion, celery, parsley, thyme, rosemary, red pepper flakes, and lemon juice.

After the tuna is cooked, Dorie has us serve it with a tomato salsa and a dollop of olive tapenade.  I decided to try her olive tapenade recipe and it was easy and delicious!  I served it all on a bed of mashed potatoes.

I used a lot of vegetables from the garden for this meal!  Cherry tomatoes, rosemary, potatoes, and even the sun-dried tomatoes.

Yummy, comforting meal!  I liked this one a lot.  It was a lot of fun to try, and it was great to make use of some of the garden veggies.

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This post participates in French Fridays with Dorie, an online group cooking our way through Dorie Greenspan’s book Around My French Table.  We don’t share recipes, but I encourage you to get the book.

For those of you keeping track, I only have 4 make-up recipes to go!  I can do it!

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