Atlantic Bonito Ceviche – Peperonata – Coriander Gazpacho Leche de Tigre

Atlantic Bonito Ceviche - Peperonata - Coriander Gazpacho Leche de Tigre 1

Fusion Countries: Italian / Caribbean & South American Fusion Fish. (Perú)

Meal: Fish Main Entree.

Recipe Title: Atlantic Bonito Ceviche – Peperonata – Coriander Gazpacho Leche de Tigre 

Approx Preparation and Cooking Time: 3 hours.

Approx Serving Time: 30 minutes.

Difficulty Level: 5/5.

Total Servings on this Recipe: 4 persons. 

Ingredients: 

Atlantic Bonito Ceviche:

400 gm = 14.11 oz. Atlantic Bonito, (Julienned)

1 – Large Red Onion, (finely sliced)

1 – AjÌ Limo – Limo Chili Pepper (chopped very fine)

2 – Small Tomatoes (chopped)

57 gm = 1/4 cup. Parsley (chopped)

20 gm = 4 teaspoons. Home by Nature Extra Virgin Olive Oil.

20 gm = 4 teaspoons. Lemon juice

Juice of 15 limes

Salt (to taste)

Peperonata:

3 – Red Peppers

2 – Yellow Peppers

60 ml = 2.30 Fl oz. Home by Nature Extra Virgin Olive Oil.

1 – Red Onion, (peeled and sliced)

3 cloves of garlic, (finely chopped)

1 – Medium-sized bunch of Marjoram or Oregano

20 – Little very ripe Baby Plum Tomatoes

1 – Generous bunch of basil, (leaves only)

Salt (to taste)

Freshly ground Black Pepper

Gazpacho Leche de Tigre:

Lethe de Tigre = The Juices from the Ceviche

57 gm = 1/4 cup. Fresh Cilantro (chopped)

1 – Small Cucumber, (diced)

1 – Large Tomato, (diced)

1 – Red Pepper, (chopped)

1 – Green Pepper, (chopped)

200 gm = 7 oz. Ice Cubes (to blend the Gazpacho)

Method of Preparation:

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 Home by Nature Extra Virgin 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.

Peperonata: Start by slicing the peppers in half, scooping out the seeds and julienne. On a medium, nonstick pan add a tablespoon of the Home by Nature Extra Virgin Olive Oil, and apply heat. When the Home by Nature Extra Virgin Olive 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 Home by Nature Extra Virgin Olive Oil, add the basil leaves and set the salt and pepper, to taste. It will need salt and pepper. Keep semi-warm until assemble time.

Coriander, Gazpacho Leche de Tigre: 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.

Assembling: 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 chilled and pour slowly on the plate without exaggeration or over flooding the Ceviche. Enjoy it cold as it is. Just lovely!

NOTE: The Atlantic Bonito, Sarda, is a powerful (mackerel-like fish), from the family Scombridae. It is an important business and game source, commonly found in shallow waters of the Atlantic Ocean.