While you’re busy pondering the next moves between the Kimye vs. Taylor Swift Snapchat/Twitter feud, and the heat is on blast outside, you’ll want something that tastes great but is less filling, to paraphrase a popular beer slogan. That’s where this weekend’s menu comes in.
Ceviche is the perfect hot-weather dish—a no-cook, high protein, light but flavorful chilled dish. We chose sushi-grade tuna (seek out the sustainable species), bursting with Omega 3s, and added our favorite fregie (fruit-veggie, and yes, we will be trademarking that), the avocado. A sprightly heat comes from the serrano chile, and makes the flavor pop.
We paired that with a new take on a lasagna in the form of grilled sliced eggplant, layered with creamy protein-rich burrata cheese. Serve this with a chilled craft beer or a cold biodynamic sauvignon blanc.
The perfect ending? Sealed with a kiss—grill some peaches “kissed” with cinnamon and chocolate. Maybe that’s all that’s needed for Kanye and Taylor to reach a detente.
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Local craft beer or biodynamic sauvignon blanc
Step 1: Salt and drain the eggplant slices and marinate the zucchini.
Step 2: Freeze the tuna and submerge the onion in cold water.
Step 3: Drizzle oil on the eggplant and preheat the grill.
Step 4: Combine the remaining ceviche ingredients, except for the cilantro, and refrigerate.
Step 5: Grill the eggplant slices and cook the tomatoes.
Step 6: Turn the eggplant for 1 minute, then let cool.
Step 7: Assemble the napoleons with eggplant, zucchini, tomatoes and burrata.
Step 8: Add cilantro to ceviche and plate into lettuce leaves.
Step 9: Just before you sit down to eat the ceviche and eggplant, start the dessert: On the still hot grill, place the sugar-cinnamon dusted peaches and grill before topping with chocolate.
Step 10: Serve the tuna with the room temperature eggplant lasagna, followed by gooey peaches. #yum
Tuna Ceviche with Avocado and Serrano Chiles
- 1 pound sushi-grade tuna
- 1/2 small red onion, finely diced
- 1 ripe Hass avocado
- 1 small, ripe plum tomato, seeded and finely diced
- 1 serrano chile, seeded and minced
- 5 tablespoons fresh lime juice, from 2 to 3 limes
- 3 tablespoons extra-virgin olive oil
- Coarse sea salt and freshly ground pepper
- 3 tablespoons finely chopped cilantro
- Line a small baking sheet with parchment. Slice the tuna in ½-inch slices, place on the sheet and freeze for 15 minutes. Cut the tuna in ½ dice and chill.
- Meanwhile, place onion in a medium bowl; cover with cold water, let stand 15 minutes and then drain.
- Dice the avocado and add to the bowl with the tomato, serrano, 2 tablespoons lime juice, and 2 generous pinches salt; toss well. Add the tuna, drizzle the remaining 3 tablespoons lime juice and the oil on top, toss gently then refrigerate for 15 minutes.
- Add the cilantro to the tuna mixture, season to taste and toss gently. Serve the ceviche on leaf lettuce with tortilla chips.