they are grilled

2-20-2017 Mon.  


 DINNER ---  grilled Belgian endive | grilled Icelandic lamb chop with homemade spice rub | boiled red potato | sauteed three greens | wine 

 

•  good cut, good rub

Ceviche boats

4-30-2010 Fri. warm, sunny


BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- green tea
DINNER --- cocktail shrimp | ceviche served in Belgian endive leaves | baguette and pate | brie | champagne || fennel salad | asparagus sauteed with garlic olive oil | caramelized onion and carrots | chicken and mushroom paella | white wine

• Belgian endive leaves serve as little "boats" with ceviche, it is the perfect finger food for a warm evening in the garden.
  

Ceviche in endive leaf

• 2 pieces of tilapia fillet
• 4 limes

• 1 tbs mirin
• 1 tbs seasoned rice vinegar
• 2 chayote or seedless cucumber
• 2 tbs Japanese pickled ginger ( chopped fine)
• 1 tbs capers
• 4 green onion ( chopped fine)
• 6 small red radish ( chopped fine)
• 1 tsp fresh ginger ( minced )
• salt and white pepper

• 1 tbs nori flakes (Japanese dried seaweed bits )
• 4 Belgium endive, separated into individual leaves (optional)

1. cut the fish into small cubes about half an inch size
2. juice the limes
3. marinate the fish cubes in the lime juice, keep refrigerated for at least 4 hours or overnight till the fish turns opaque
4. pour off most of the lime juice, move the fish to a bowl
5. peel the chayote ( or cucumber) and cut into small cubes same size as the fish
6. add rest of the ingredients (except nori and Belgium endive) in the bowl, mix well with fish, let sit for 30 minutes at the room temperature.
7. before serving, sprinkle nori flakes onto the mixture.
8. serve on a plate, or in a small glass bowl, or spoon the ceviche mixture onto each endive leaf and serve as "ceviche boat"