Taste of the Nation Recipes

Peruvian Seafood Ceviche w/Rice Crisp

*Gruner Veltliner, Austria 

Peruvian Ceviche

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you’re preparing and serving.

4–6 SERVINGS

INGREDIENTS

LECHE DE TIGRE

• 2/3 cup fresh lime juice
• 2 garlic cloves, smashed
• 2 tablespoon (packed) chopped fresh cilantro leaves
• 1/2 habanero chile, seeded, halved lengthwise
• 1 small red onion, chopped
• 1/2 cup bottled clam juice (optional)
• Kosher salt

CEVICHE

• 1 small sweet potato (about 8 ounces)
• 1 ear of corn, husked
• 1/2 habanero chile, seeded, halved lengthwise
• 1 pound haddock, cut into 1/2-inch cubes
• 1 small red onion, quartered and thinly sliced, divided
• Kosher salt
• Cilantro leaves

 

PREPARATION

LECHE DE TIGRE

• Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

CEVICHE

• Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
• Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.
• Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
• Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

Seared Local Scallops w/Bacon Brittle

*Cocktail of Apple Puree and Bourbon

 

BACON BRITTLE

• 1 ounce butter
• ¾ cup sugar
• ¼ cup light corn syrup
• ¼ cup water
• ¼ teaspoon of baking soda
• Pinch of salt
• 1 cup apple smoke bacon rendered and chopped

Method:

1. In a medium saucepan cook first 4 ingredients to light golden brown.
2. Add baking soda and salt off of the fire mixing constantly.
3. Add rendered bacon and spread on sheet pan with parchment and allow to cool completely. Can be processed coarsely or a fine powder.

KENTUCKY ORCHARD SPRITZER (Signature drink to be served with dish)

• 2 oz Jim Beam Black Label
• 3/4 oz Local Honey
• 1 oz Fresh-Muddled Meyer Lemon
• 1 oz Fresh-Muddled Granny Smith Apple
• 2 oz Angry Orchard Hard Cider
• 1 Sprig of Fresh Mint (garnish)

Method:

1. Muddle lemons and apple with honey inside shaker.
2. Add ice and Bourbon
3. Chill ingredients and strain into a Collins glass (without ice)
4. Top with cider
5. Garnish with lemon wheel and fresh sprig of mint

 

Here are the pictures from the event!