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