| |
|
|
| |
|
|
| |
|
|
Grilled Ceviche with Avocado Butter
Time: 1 hour 45 minutes
1½ pounds of fresh Bahamian conch or cleaned calamari
½ cup, plus 1 tablespoon, fresh lime juice
7 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
¼ cup minced red onion
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
¼ cup minced red bell pepper
¼ cup minced tomato
2 jalapenos, seeded and minced
16 picholine olives, pitted and minced
2 tablespoons minced cilantro leaves
1 ripe Hass avocado
6 leaves Bibb lettuce
1. If you use conch, cut off hard narrow end and discard or grind
it for conch cakes or meat in thirds on the bias and pound each
piece flat between sheets of waxed paper with mallet. For
calamari, remove tentacles and discard or reserve to deep-fry.
Cut bodies in lengthwise, and slightly score surface in crisscross
pattern with sharp knife.
2. In a medium bowl, combine ¼ cup lime juice, 2 tablespoons olive
oil, wine, half the salt and pepper. Add conch or calamari.
Marinate 30 minutes.
3. Heat grill or stove-top grill pan. Grill conch or calamari
about 20 seconds on each side seared. Set aside on a plate, 20 to
30 minutes. Mince, and place in bowl with any juices
4. Add bell pepper, tomato, jalapenos, olives, scallions, cilantro
and remaining red onion can be prepared up to this point, covered
and refrigerated.
5. Lightly beat ¼ cup lime juice and 2 tablespoons olive oil
together, and add to seafood ingredients together. Season to taste
with salt and pepper. Set aside at room temperature serve, no more
than 30 minutes.
6. Halve and pit avocado. Remove flesh, chop and place in food
processor or blender with a tablespoon of lime juice. Process
until smooth, scraping sides of container from time to time sides
of container from time to time machine running, drizzle in
remaining 3 tablespoons olive oil. Scrape container, and process
until well blended. With food processor, mixture may look slightly
separated: if so, transfer and beat vigorously with a small whisk
about 30 seconds or until mixture is smooth. If you use blender,
you may have to scrape container more often, but mixture will
emulsify better. Taste with salt. If not for immediate use, cover
and refrigerate up to 1 hour. If mixture start to separate, whisk
again before serving.
7. Place a lettuce leaf in each of 6 martini glasses or wine
goblets. Spoon in conch or calamari mixture. Top each with dollop
of avocado butter and serve.
Yield: 6 servings.
Back to recipes
Print version
(will open in a new window)
|
|
|
| |
|
|
|
