Tuna Ceviche
Passing the gallery A photo: Sergey Morgunov
Text: Julia Sakharova
Stylist: Fatima Cagolova
Magazine: Decor N11 (155) 2010
When you try ceviche, you unwittingly think that Latin American culture can create such exquisite dishes from just two main ingredients. For example, from crab and coconut (see SALON-interior No. 153) or tuna and mango. Then orange, sweet Bulgarian pepper and spices are added here, but these are details. The main thing - tuna, lightly pickled in lime juice, slices of ripe mango and sauce-mashed potatoes from it. On the plate you should definitely draw a beautiful abstraction with this puree. And, to be an esthete to the end, add a glass of rose wine to the meal. It's delicious
Stock at the same time and good red wine, because you need it to drink asado. This dish does not know its equal, although it is cooked very simply: meat, grilled steamers without spices. See the recipe for details.
| | Mango, tuna, orange cut into cubes. Grind chilli, cilantro, red onion. Combine all the ingredients, season with olive oil, pepper and salt. Put the resulting mass in a cylindrical shape, and from it - on a plate. When serving with mango sauce, draw graceful lines on the plate. | |
| The perfect match for tuna ceviche is pink dry wine Tavel AOC “Beaurevoir”. This is a light wine with a characteristic silky and delicate acidity. In the aroma felt fruit and floral notes. From grape varieties. Produced in France, in the Rhone Valley. Serve at 12–14 ° С. |
Marina Levina, El Gaucho: “Since ancient times, Mediterranean residents love to cook tuna ceviche. Italians, for example, call tuna meat marine veal, because it has a reddish color and it does not have the characteristic taste of fish. There are recipes for ceviche in Peruvian and Mexican cuisines. Traditionally, this dish is prepared from fresh raw fish, which is cut into thin long slices and marinated in citrus juice - lemon, lime or orange. It turns out very tasty. And besides, it is useful: tuna is a fish rich in proteins and amino acids. It contains so much phosphorus and vitamins that leading US universities have introduced tuna dishes to the diet of researchers who solve problems of national importance. “Tuna is food for the mind,” say the best nutritionists. And my favorite meat dish has always been asado, real Argentine, properly cooked in the steam room. This is the name of the special grille, under which the fire is set, and the charcoal is located at such a distance that the meat does not burn. Asado is a cross-section of beef ribs. The ribs are grilled on both sides, it is important to turn them over just one time while cooking. In Argentina, no holiday passes without asado. Try to prepare these dishes yourself - and get real pleasure from the process. Enjoy your meal! Buen Procio! ”
| | Beef ribs grill parilla. Add salt and pepper to taste. Serve with cabbage and pineapple salad and with Argentinean and Chimichurri sauces. | |
| We advise you to submit Korem Isola dei Nuragi IGT dry red wine to asado. Wine produced in Sardinia from three grape varieties - canonau, Carignano, Bovale sordo. Aged for 12 months in French oak barrels. Experts describe the taste of the wine as full-bodied, dense, strong, with a long finish. To him to become and flavor - with hints of ripe plums, cedar and cigars. Serve at 16–18 ° С. |
Wines provided by MBG-wine merchant since 1995. We thank the restaurant "El Gaucho" for assistance in shooting.
