Prawn Ceviche with Fresh Asparagus and Caviar Recipe

Prawn Ceviche with Fresh Asparagus and Caviar

Recipe by Jackie Cameron

I have often written about ceviche (Peruvian cooking style of marinating seafood in soya sauce and lime or lemon juice). This time I have chosen prawn ceviche with asparagus and caviar for you. Leaving it to marinate improves the taste as it takes on the flavour combinations. Its added value is that it can be prepared beforehand.

Yields : 4 Portions

Ingredients :

Extras :

½ Cucumber, sliced with a peeler

Lemon Wedges

1 punnet Cherry Tomatoes cut in ¼

1 Apple, sliced

Optional extras :

Caviar

1 punnet Asparagus-blanched and refreshed, cut in half

Side Salad - Mixed Lettuce with herbs and flowers

Method :

1) Prepare all extras and set aside within the fridge

Court Bouillon or Poaching Liquid :

1L Water

500ml White Wine

½ (78gr) White Onion, chopped

1small (75gr) Lemon, sliced

5 Whole Black Peppercorns

1sprig fresh Thyme

24 King Prawns, deshelled and deveined

Method :

1) Place all the ingredients in a pot, bring to the boil

2) Reduce to simmer, poach the prawns for a few seconds to a minute

Marinade :

120ml Kikkoman Soya Sauce

120ml freshly squeezed Lemon Juice

40gr fresh Ginger

30gr fresh Garlic

Method :

1) Mix all the ingredients together

2) Remove prawns from hot poaching liquid and place straight into the soya/lemon mixture. Place into the fridge

On service :

1) Mix all the extra ingredients lightly together with the marinated prawns and marinade. Drizzle with Virgin olive oil. Serve with a side salad.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Beef Salsa with Ginger Recipe

Beef Salsa with Ginger, Chilli, Garlic,
finely sliced Snap Peas and creamy homemade Aioli

Recipe by Jackie Cameron

Another favourite is what I call a beef salsa. Guests often refer to it as a ceviche because it’s citrus marinated. However, it’s actually a tartar as it’s finely-chopped, raw beef fillet. Some guests are apprehensive when hearing the word “tartar”. Fear not; this is a taste explosion! Crunchy, finely-sliced snap peas add texture and all the flavours are enhanced with a creamy homemade aioli. Every mouthful embraces a harmony of ginger, chilli, garlic, sesame seeds and snipped chives.

Yields : 2 portions

Ingredients :

165 g Beef Fillet - all sinew and extra fat removed and then finely cubed

10 g Ginger

1-2 cloves Garlic

2 Chillies – seeds removed

1 T Snipped Chives

30 ml toasted Sesame Seeds

40 ml freshly squeezed Lemon Juice

100 ml Kikkoman Soya Sauce

90 ml Olive Oil

10 ml Sesame Oil

5 Snap Peas

Method :

1) Prepare beef fillet. Finely slice ginger, chilli and garlic. (To about 1 ½ - 2 cm pieces in length and 1mm thickness). Add this to the beef together with the snipped chives and sesame seeds.

2) Mix the lemon juice and soya together and then mix the olive oil and sesame oil together. Pour the lemon mixture over the beef and then the olive oil mixture. (Not the other way around as then the olive oil will coat the beef fillet and not allow the lemon and soya to cure it.). Leave for anything from 5 minutes to 30 minutes before eating.

3) When serving you will find extra liquid that was needed for the above stage but is not needed when eating. When plating squeeze this off and serve with finely sliced snap peas (chef’s note: slice the snap peas and then place in iced water to crisp up) and Aioli (Homemade mayonnaise flavoured with garlic). See thinly sliced salmon recipe for the Aioli recipe just add extra garlic.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713