Sep 03 2014

by Heidi Leon Monges

Our cabanon´s housewarming party + 1 ceviche & 2 tiraditos recipes

There was a lot of food and wine involved during those two long weeks where we unnoficially “opened” our pied-á-terre for friends and family. We ate unbelieveable amounts of grilled fish and seafood, which was freshly caught le jour/soir même. It is not by chance we choose Carro in South of France (Provence) as our french home. This tiny, cute village has nothing chic or overstated in its footprint, the only thing that makes it remarkable is its (also quite small) Marché de Poisson (fish market). Rumour has it, even famous three Michelin  star chefs such as Passedat come to this port from time to time to get his hands on some extraordinary oursins (sea urchins).

Being within Aix-en-Provence´s coteaux, côtes + Varois´ coteaux wineries doesn’t hurt either, if you ask me. :)

Anyway, those two weeks tasted like heaven. Considering heaven’s flavor is something between extenuating daily swims in the cold blue marine Mediterranean sea, or like the feel of the scorching raylights over a sunburnt face. Like lazy late night walks over the port while holding hands or like an after midnight impromptu petanque partie.

Here some of our fave recipes from those two glorious summer holidays weeks:

All servings for about 6-8 pax as snacks

TUNA CEVICHE WITH ZUCCHINI

1.5 kg sushi-grade tuna, sliced 1/4 inch thick

1 small red or white onion, thinly diced in brunoise style

1 large, firm, green zuchini, raw, thinly diced in brunoise style

about 2-3 large fresh limes (about half a cup)

about 3 tbsp olive oil

1 pinch of freshly ground black pepper

fleur de sel

Using a very sharp chef´s knife, cut the tuna into 1/4 inch cubes. Transfer to a glass bowl and stir the onion, zucchini, and olive oil. Mix

Add half of the lime juice slowly, salt and pepper. Fold gently. Taste it, if it needs more lime juice, salt or black pepper adjust the flavor but keep in mind that for this particular kind of ceviche is best not to drench or  “overcook” the superbe quality tuna in the lime marinade.

Refrigerate until use.

This ceviche is best if served still raw.

Serve with toasted bread, pita or tortilla chips.

“LOS PRIMOS”TIRADITOS

Tiradito is the cousin of ceviche, at its base is quite similar to his close relative, the main difference is a tiradito is made with thinly sliced fish as in sashimi style and its served in a plate instead of a bowl.

Is equally addictive.

Oh and did you know bonito fish is a cousin of tuna?. That´s why I call these two tiraditos “los primos” (the cousins) :)

BONITO TIRADITO WITH AVOCADO

1.5 kg fresh sashimi grade bonito

1 large red onion cut in thick slices

1 medium size red jalapeño chilie, cut in slices (deseeded if you want)

2 large avocados cut in think slices

1 bunch of parsley, grossly chopped

juice of 2-3 fresh limes

3 tbsp olive oil

Fleur de sel to taste

lots of freshly ground black pepper

I find raw bonito “meat” is much more delicate in texture and flavor than the red tuna meat, so I topped the bonito slices with very ripe and buttery avocados and it worked great.

With a  very sharp chef´s knife cut the bonito into diagonal thin slices, sashimi style. Arrange them in a single layer over a  large plate.

Layer the rest of the ingredients over the bonito slices.

Top with olive oil, lime juice, salt and lots of black pepper. Serve immediately or let it marinate for no more than 10 minutes.

TUNA TIRADITO WITH CUCUMBER

In this tiradito you will see I increased the amount of lime juice and added Soy sauce.

1.5 kg fresh sashimi grade tuna

1 large red onion cut in thin slices

1 medium size yellow chilie, like manzano,  cut in slices (sans seeds)

2 large cucumbers cut into thin slices

juice of 3 fresh limes

3 tbsp olive oil

Fleur de sel to taste

Freshly ground black pepper

Soy sauce to taste

Sesame seeds (optional)

With a  very sharp chef´s knife cut the tuna into diagonal thin slices, sashimi style. Arrange them in a single layer over a  large plate.

Layer the rest of the ingredients over the tuna slices.

Top with olive oil, lime juice, salt, black pepper and Soy sauce.

Top with sesame seeds if you like (we didn’t have any, but I will definitely add some next time).

Serve immediately or let it marinate for no more than 10 minutes.

Filed under: Entertaining Recipes

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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.