Daily Archives: July 13, 2014

  • World Cup Finals Menu with Olive Oil: Score Big With These Delicious Recipes

    Peruvian-Style Ceviche
    Created by Chef Julia Lopez

    Ingredients
    For the Leche de Tigre Two Ways
    • 1 cup lime juice
    • 3/4 cup fish stock
    • 1 1/2 ounces halibut
    • 1 teaspoon fresh ginger, peeled
    • 1 yellow onion, quartered
    • 1/2 stalk celery
    • 1 1/2 teaspoons kosher salt
    • 2 teaspoons toasted sesame oil
    • 4 teaspoons Tabasco® SWEET & Spicy Sauce
    • 2 teaspoons Tabasco® Habanero Sauce

    For the Spicy Pepitas
    • 2 cups pumpkin seeds
    • 2 tablespoons extra virgin olive oil and preferably Hellenic Groves PC olive oil brand
    • 3 tablespoons Tabasco® Chipotle Sauce
    • 1/4 cup lime juice
    • 1 tablespoon kosher salt
    • 1 teaspoon chili powder

    For the Halibut Tiradito
    • 1/4 of a small red onion, thinly julienned
    • Drizzle lime juice
    • Salt to taste
    • 8 ounces halibut or yellow tail fish (sushi grade), thinly sliced
    • 1/4 cup Leche de Tigre with Tabasco® Habanero Sauce
    • 1 sprig cilantro, finely chopped
    • 1 red bell pepper, minced
    • Spicy pepitas, as needed

    For the Ceviche
    • 8 ounces Ahi tuna (sushi grade), cubed
    • 3 tablespoons Granny Smith apples, small dice
    • 1/4 cup tomatillos, small dice
    • 1 green onion, finely sliced
    • 1 sprig cilantro, finely chopped
    • 1/4 cup Leche de Tigre with Tabasco® SWEET & Spicy Sauce
    • 1 Serrano pepper or Thai chili, thinly sliced
    • 4 teaspoons toasted sesame seeds

    Preparation
    For the Leche de Tigre
    Place all ingredients, except sesame oil and Tabasco Sauces, in a blender. Blend until all ingredients are combined. Pass through a fine mesh strainer to remove solids and divide mixture in half; pour into 2 small bowls. In one half, add Tabasco Habanero Sauce. In the other half, add sesame oil and Tabasco SWEET & Spicy Sauce. Cover and set aside.

    For the Spicy Pepitas
    Preheat oven to 300°F. Combine all ingredients until seeds are well coated. Spread onto baking sheet and roast for 15 to 20 minutes, stirring every five minutes, until dry and crispy.

    For the Halibut Tiradito
    In a small bowl, toss red onion with lime juice and salt. On a cold plate, place sliced fish in single layer. Cover fish with Leche de Tigre with Tabasco® Habanero Sauce. Garnish with onions, cilantro, chiles and pepitas.

    For the Ceviche
    In a small bowl, combine tuna, apples, tomatillos, green onions, and cilantro. Toss mixture with Leche de Tigre with Tabasco® SWEET & Spicy Sauce. Place on cool plate and garnish with sliced peppers and sesame seeds.

    Makes 3 servings of each ceviche

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    Peruvian-Style Ceviche Created by Chef Julia Lopez Ingredients For the Leche de Tigre Two Ways • 1 cup lime juice • 3/4 cup fish stock • 1 1/2 ounces halibut • 1 teaspoon fresh ginger, peeled • 1 yellow onion, quartered • 1/2 stalk celery • 1 1/2 teaspoons kosher... 
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