ix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive bowl
hat you're turning into ceviche, the faster it will \"
For the ceviche:
Squeeze 2 ounces of
For the smoked tomato granita, line
The day before making the ceviche, place sliced onions in a
For tuna ceviche, mix tuna, celery, 3 tbsp
Make the ceviche: Put a large pot of
ncluding it) in salted water for 1 hour to tenderize. Drain
nd pour over fish. Refrigerate for 1 hour.
Meanwhile, combine
For the ceviche:
Add the prawns, olive
hrimp steam off the heat for 10 minutes. Spread out the
hrimp steam off the heat for 10 minutes.
Spread out
hrimp steam off the heat for 10 minutes. Spread out the
reely).
Cover and refrigerate for 2 hours, until a piece
rush the avocado.
Taste for seasoning; cover the bowl tightly
Combine fish and lime juice, and marinate for 1 hour.
Drain fish and dry well.
Combine carrots, tomatoes, onions, cilantro, oil and vinegar.
Add salt, pepper and water.
Fold in fish.
Cover and refrigerate at least 1 hour.
Drain well.
Add mayonnaise and mix well.
Serve on corn chip and top with chopped lettuce.
Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.
In a mixing bowl, toss mushrooms, citrus juices and olive oil.
Let stand for 1HR, tossing occasionaly.
Add the onion,bell pepper,garlic, cilantro, salt& pepper and mix well.
Refrigirate a couple of hours.
Grill the flank steak for approx 7 minutes per side (med. rare).
Let stand for 5 minutes, then slice thinly on the diagonal.
Place mixed greens on plate, top with mushroom mixture, then place steak slices on top.
In a bowl, toss diced fish with 1-2 tbsp lime juice. Cover and chill for 15 mins.
Add lime zest, olive oil, liqueur, peppercorns and cilantro. Season. Distribute between chicory leaves and garnish with cilantro. Serve immediately.
Mix the shallot, lemon juice and vanilla seeds. Add the cod and turn until coated. Season with salt and black pepper and chill for 15 mins.
Add the olives, tomatoes, cilantro and chives and stir. Drizzle with olive oil and serve garnished with more cilantro.