Fancy Ceviche with Frisee and Tomato Salsa

Total Time:
20 min
Prep:
20 min

Yield:
8 small appetizer servings

Ingredients
  • 1/4 cup red tomato puree, canned
  • 4 teaspoons West Indies Creole Hot Pepper Sauce*
  • 2 teaspoons honey
  • 4 ounces frisee, washed and torn into pieces
  • 4 teaspoons extra-virgin olive oil (preferably Andalusian), plus a little more for drizzling
  • 2 teaspoons red wine vinegar
  • 1 recipe Simple Ceviche with Herbs (recipe follows)
  • SIMPLE CEVICHE WITH HERBS
  • (Recipe courtesy of David Rosengarten, Taste, Random House, 1998)
  • 1 pound very fresh, firm, white-fleshed fish
  • 1/2 cup freshly squeezed lime juice
  • 4 very ripe tomatoes, about 6 ounces each
  • 8 teaspoons West Indies Creole Hot Pepper Sauce
  • 4 teaspoons honey
  • 8 teaspoons very finely minced green chili
  • 8 teaspoons finely minced cilantro leaves, plus extra leaves for garnish
  • 8 teaspoons finely minced mint leaves
  • 2 teaspoons finely minced chives
  • Extra-virgin olive oil (preferably Andalusian) for drizzling
Directions
  • 1. Mix together the puree, pepper sauce and honey. Reserve.

  • 2. Toss the frisee with the olive oil and vinegar. Season to taste with salt and pepper.

  • 3. Place a metal ring, about 2 inches across and 1 inch high, on a dinner plate. Add 1/8 of the frisee mixture to it. Top the frisee with 1/8 of the Simple Ceviche with Herb; this should just about reach the top of the ring. Remove the ring, and decorate the ceviche tower with a little of the tomato puree mixture (out of a squeeze tube, if you desire). Decorate the plate with dabs or squiggles of the tomato puree mixture, and drizzle olive oil over all.

  • 4. Repeat step 3 seven times. Serve immediately.

  • *available from Mo Hotta-Mo Betta (800-462-3220). If you can't find it, use another hot, orange sauce with a fruity taste.

SIMPLE CEVICHE WITH HERBS
  • Using a very sharp knife, cut the fish into thin, fairly broad slices. In a bowl, mix it with the lime juice. Let stand for 10 minutes at room temperature.

  • Meanwhile, cut the tomatoes in half horizontally. Rub each tomato half against a coarse grater, catching the juices in a bowl. Discard the tomato skins. Mix the tomato juice with the hot pepper sauce and honey. Blend well.

  • Remove the fish from the lime juice, and discard the juice. Add the tomato mixture to the fish, along with the chili, cilantro, mint and chives. Taste for seasoning.

  • Divide the ceviche among 8 small plates, drizzle with a little olive oil, garnish with cilantro leaves, and serve immediately.


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