Jan Norris: Food and Florida

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Caffe Luna Rosa’s Ceviche Recipe from Savor the Avenue

March 31st, 2010 · No Comments

If you couldn’t make it to the fun Savor the Avenue event in Delray Beach (put it on your calendar for tickets early next year – it’s now hugely popular),  you can at least sample one of the dishes served there – Yellowtail Snapper Ceviche, made by chef Ernesto DeBlasi of Caffe Luna Rosa.

Chef Ernie’s a long-time friend – because he knows what Southern tomato gravy is, having worked in Appalachicola once upon a time.

 But he cooks up Italian style gravy at the Delray Beach oceanview Caffe Luna Rosa, now, along with powerful amounts of seafood dishes. This ceviche is a great party food for the home cook – and ridiculously easy. Just make sure your fish is as fresh as it gets.

Here’s his recipe.

FLORIDA YELLOWTAIL CEVICHE

  • 1 pound skinless, boneless yellowtail snapper fillets, cut into 3/8-inch dice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1 jalapeño, seeded and minced
  • 1/2 cup finely diced red and/or yellow bell pepper
  • 1/2 cup finely diced celery (hearts only)
  • 1/4 cup finely diced small red onion
  • 1 small garlic clove, minced
  • Pinch of ground cumin
  • Salt, to taste
  • 1/2 tablespoon minced cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon minced globe basil

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, bell pepper, celery, red onion, garlic, cumin. Season with salt to taste. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro, basil and extra-virgin olive oil, sprinkle with basil and serve cold.

Makes 8 appetizer servings.

From the chef: Can be served in a Martini or Margarita glass. I prefer serving it in a toasted won ton chip as an hors d’oeuvre for a texture balance.

(Recipe from Chef Ernesto DeBlasi, Caffe Luna Rosa, Delray Beach)

Tags: Recipes: What's Cooking!

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