Method of preparation:
Approx preparation and cooking time: 2 - 4 hours., Approx serving
time: 30 minutes, Difficulty level: 3/5., Total servings on this recipe:
4 persons.
Atlantic Bonito Ceviche:
In a Pyrex or ceramic container, place the fish, onion, and tomatoes. Followed by chili, salt, and parsley. Cover with lime juice and
olive oil. Protecting with clear film, and place in the refrigerator for
an hour. Make a large quantity of the marination, letting the fish
exposed to the acidic lime and lemon juices. Let the flavors and
aromas blend for a couple of hours, until it is time to assemble.
Pepperonata:
Start by slicing the peppers in half, scooping out the seeds and julienne. On a medium, nonstick pan add a tablespoon of the olive
oil, and apply heat. When the oil is warm, add the onions, a dash
of salt and sweat for 15 minutes, stirring from time to time.
Once the onions are soft, and translucent, add the garlic and marjoram. Sweat the onions for five more minutes. They should not
have browned at all. Proceed now to integrate the peppers and
stir to combine. Pierce the little tomatoes with a small knife and
add to the pan, squeezing softly between your hands to release
their juice. Place a lid on the pan and simmer at low heat. Continue simmering, until the peppers are soft, and almost falling apart.
Drizzle over, the rest of the olive oil, add the basil leaves and set the
salt and pepper, to taste. It will need salt and pepper. Keep semiwarm until assemble time. Coriander, Gazpacho cold marination
juices:
In a food processor, place all the ice cubes first at the bottom.
Combine all the ingredients in the food processor on top of the ice
cubes; process until smooth. Cover and chill. Be ready to assemble.
Let’s begin with the assembling of this highly attractive and contrasting dish, yet rich in colors, flavors, proteins and nutrients. Full of
freshness and energy. Definitely, a summer dish without a doubt.
Take a deep bottom shaped plate, and start assembling frontal
layers, as if it was a painting. First start with the Ceviche, then peperonata, and so on as shown. Now proceed to mix well your Ceviche juices/Gazpacho chilled and pour slowly on the plate without
exaggeration or over flooding the ceviche. Enjoy it cold, as it is and
have a pleasant fruity Sauvignon Blanc, 2005 or 2008. Just lovely!
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