Alternatives for eating healthy
Healthy eating tips for men
Everything you need to cook like a chef!
Duo Ceviche
Qty Measure Ingredient
------------------------------------------------------------
1 10 oz sushi grade tuna, cut brunoise style
1 Each pear cut brunoise style
1 teaspoon grated ginger
2 Each juice of lemon
2 Each juice of lime
1 Tablespoon extra virgin olive oil
1 Tablespoon chopped cilantro
Ceviche
1 10 oz Yellow Tail, Fresh, Cut brunoise style
4 oz fresh mango cut brunoise style
1 tablespoon black truffle oil
1 Tablespoon fresh jalapenos, thinly sliced
3 Tablespoon fresh lemon and limejuice
Salt and pepper for both ceviches
1 Cup endives for presentation
1 Each sweet potato, steamed, cut in slices
Instructions: Place the ingredients of each ceviche in a bowl, let marinate for 15/20 minutes.
Place the ceviche in individual bowls, topped with the endives and serve
Suggested wine pairing:
Lorena Garcia Pinot Grigio
Ceviche comes from Peru, it combines raw fish and citrus- the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat.
Since its origin in Peru, it has become a significant part of Mexico's cuisine, as well as popular in Central and South America.
It's simple to make, refreshing, flavorful and light.