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      RECIPE TITLE "Tuna Ceviche" from Ceviche! Seafood, Salads, and Cocktails with a Latino Twist

    yields6 servings time---difficulty moderate

    Chef's Note
    Picadillo comes from the Spanish verb picar, to cut into small pieces. In culinary terms, it is a mixture of meat with aromatics such as onion and garlic, and bold flavors such as cumin and sherry vinegar. It often includes raisins or currants for a bit of sweetness, and toasted almonds or pine nuts for crunch. Here the picadillo is made with small dice of fresh, raw big-eye tuna. The sauce yields 3 cups, enough for two recipes of ceviche.
    —Guillermo Pernot

    Picadillo Sauce
    # 1 green bell pepper, seeded and chopped
    # 1/2 Spanish onion, peeled and diced
    # 1 clove garlic
    # 1/2 cup fresh lime juice
    # 2 cups tomato purée (preferably Pomi brand)
    # 1 tablespoon ground cumin
    # 1/2 cup Amontillado sherry vinegar
    # 1 cup tomato juice
    # 1/2 cup extra virgin olive oil
    # 3 tablespoons kosher salt


    Combine all the ingredients in a blender jar and blend until smooth.


    Maduros
    # 2 very ripe black-skinned plantains
    # 1/2 cup olive oil
    # 1/2 teaspoon kosher salt


    Just before serving, peel the plantains. Trim off and discard the ends. Cut the plantains on a diagonal into 3/4-inch-thick slices. Heat the oil in a heavy cast-iron or nonstick skillet until shimmering. Add the plantain slices and brown well on one side. Using a slotted spatula, because the maduros are quite soft, turn over the slices. Brown well on the second side. Using the slotted spatula, remove from the pan and arrange on paper towels to drain briefly. Sprinkle with kosher salt.


    Tuna Ceviche
    # 3/4 pound sushi-grade ahi or big-eye tuna, cut into 1/4-inch dice
    # 3 tablespoons sliced almonds, lightly toasted
    # 2 teaspoons Zante currants (or dark raisins)
    # 2 teaspoons chopped Italian parsley
    # 2 tablespoons pitted green olives, sliced
    # 1 cup Picadillo Sauce


    In a medium nonreactive (stainless-steel or enameled) bowl, combine the tuna, almonds, currants, Italian parsley, olives, and Picadillo Sauce. Taste for seasoning. Divide between 4 salad plates and serve immediately, surrounded with the maduros.


    HOT! We recommend:

    Ceviche! Ceviche!
    Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated new cookbook. It's the first to explore in depth the popular South and Central American specialty of fish and seafood marinated in citrus, herbs, and spices that's taking restaurants by storm around the country. Argentine chef Guillermo Pernot presents fabulous recipes that make the most of both raw and cooked fish and shellfish, as well as fruits, vegetables, and even beef. Salads, salsas, croquetas, chips, and other savory accompaniments from Pernot's acclaimed restaurant Pasión!, which John Mariani, food and travel writer for Esquire magazine, called perhaps the best exemplar of Nuevo Latino food in America, round out the savory mix. Recipes include Bahian Lobster Ceviche with Passion Fruit Mojo and Grilled Papaya Salad, Argentinean Beef Roll Ceviche, and Crispy Mango Chips.


     

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