Tuesday, 16 April 2013

Posted by jinson on 00:59 No comments
Country of Origin Spain

For escabeche, often the fish is first cooked, then marinated, contrary to the usual marinate-then-cook approach. The technique is Spanich in origin, very probably from the Moorish period, as a version appearsin certain North African cuisines as well, but it has also migrated into French Cooking (escabeche), and even turns up in English cookbooks (caveach) as far back as the 17 th century. Along with salting, smoking, and drying, it is a way preserving fish.

The fish is fried or broiled, then pickled in a vinegar based preserving liquid. Although the fish can be reheated, it is traditionally served cold as a first course or appetizer morsel. In centuries gone by, the serving style would combine sweet and sour element, including dried fruits, but in the modern kitchen , escabeche comes with not much more than a vinaigrette dressing and herbs.
 From Terry Durack 1001 Food

50 g/2 oz tuna steak, cut into 2.5-cm/1-in cubes
juice and zest of 2 limes
1 tbsp olive oil
1/2 avocado ( cut in half lenghtwise )

Place the Tuna in a glass or ceramic dish. Pour over the lime juice and cover with the zest.  Finally , drizzle the olive oil over the tuna. To serve, remove the flesh from the avocado and fill the shell with marinated tuna , serve 1.

Video from you tube for others reference 



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