Raw food can be so appealing. Absolutely fresh fish doused in acidic citrus or vibrant red beef flavoured with briny capers. Tartare, sashimi, ceviche and carpaccio - raw is best.
Hake Marinated in Pink Peppercorns is a recipe from Marcela in Argentina (La Majaluta). The post is in Spanish but I deduced that Marcela’s recipe uses extremely fresh hake cut into paper thin slices then marinated for 30 minutes or so in olive oil, lemon juice, pink peppercorns, juniper berries, ground black pepper, dried ginger and grated lemon rind. Photo courtesy of Marcela.
Cucumber Carpaccio is how Ed in the USA (Is it EDible?) used up an abundance of hot-house cucumbers. This recipe contains soy sauce, sesame oil, Hawaiian sea salt and some shichimi togarashi (Japanese seven spice seasoning often made from red chilli, black pepper, sesame seeds, dried mandarin peel, nori seaweed flakes, prickly ash pods, hemp seeds and poppy seeds). This vegetarian dish takes 5 minutes to prepare and provides an aesthetic accompaniment to any meal. Photo courtesy of Ed.
Shrimp Ceviche is a ploy by Elise in USA (Simply Recipes) to get her father to eat shrimp. The shrimp are cooked with lemon and lime juices and served with red onion, serrano chile, cilantro, cucumber and avocado. Elise uses cooked prawns in this recipe, but ceviche can be made just as easily with green ones. Photo courtesy of Elise.
Beetroot Cured Salmon is a colourful creation from Haalo in Australia (Cook (almost) Anything At Least Once). Haalo leaves a salmon tail overnight in a mixture of grated raw beetroot, vanilla extract, vanilla vodka, lime zest and fennel. The marinade firms the fish flesh and dyes the outer edges a beautiful royal cerise. Haalo also provides two recipes to use the salmon (here and here). Photo courtesy of Haalo.
Beef Tartare is a tasty tidbit from Johanna in the UK (The Passionate Cook). As part of an amuse bouche feast she made tiny spoons of diced raw beef seasoned with mustard, worcester sauce, shallots, cornichons, pepper and chopped capers, then topped with a raw quail egg. Served with grissini and garlic chips, Johanna swears by this delicious appetiser. Photo courtesy of Johanna.
Scallop Ceviche & Kumquats is another beautiful recipe from Béa in the USA (La Tartine Gourmande). Spain is the inspiration as Béa cooks the delicate conquille St Jacques with lemon juice. Cumquats are also used to provide a sweet, citrus flavour alongside the cucumber, red onion and chives. A sprinkling of cayenne pepper adds a perfect touch of heat. Photo courtesy of Béa.
Trio of Tuna Tartare is a gourmet meal at home for Aun in Singapore (Chubby Hubby). According to Aun, the best way to cook tuna is not at all and I think I can agree with that. Aun’s three tuna tartare options include spicy red chilli and garlic; shitake, soy sauce and sesame; and the jalapeño, ginger and avocado. This is another recipe that appeared in my original two Recipe Carousels and has been posted again under a relevant theme. Photo courtesy of Aun.
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Tags: morsels and musings food blog food and drink australia recipes recipe carousel raw carpaccio tartare ceviche fish seafood tuna salmon swordfish scallop prawns shrimp beef cucumber beetroot kumquat cumquat appetiser snack entree side