17 August 2020 |
Raidis Estate, Raidis Recipes |
Savvy B and a delicious Kingfish Ceviche Tostadas
There is something that puts a spring in your step as you crack open a bottle of delicious Sauvignon Blanc.
And as the weather starts to show some promising signs that Winter is on the way out and Spring is on the way back in, it is time to celebrate.
Now that our new 2020 whites are being released to the world, we thought it’s only fair that we share ways to enjoy them and wow your friends with delicious food.
So, for our second cab off the rank, we introduce you to our delish 2020 The Kelpie Sauvignon Blanc, and today we are pairing it with an incredibly yummy King Fish Ceviche Tostadas.
What you’ll need:
500 grams sashimi quality skinless Kingfish
1.5 cups freshly squeezed lime juice
1 Red Onion
1 Fresh Green Jalapeno
30 grams of green olives
1 large ripe round Tomato
10 grams Fresh Coriander
10 Tostadas (can be store-bought)
Salsa Macha (see below)
50 grams of dried Chipotle Chiles
30 grams Chile de Arbol
2.5 cups Olive oil
1/3 cup raw Unsalted Peanuts
4 Garlic cloves
2 Tablespoons sesame seeds
1 Teaspoon salt
1 Tablespoon Brown sugar
3 Tablespoons distilled vinegar
Cut the fish into small 1 cm cubes and finely dice the onion.
Combine the fish, onion and lime juice in a glass bowl. The fish cubes should float freely in the juice (they should be “swimming”). If they don’t, add more juice.
Cover and refrigerate until done. Depending on the fish and your liking this takes about 3-4 hours. If you want it medium/rare, 30 to 60 minutes will be enough.
Drain the juice and return the fish to the fridge.
Add the oil to a pan and heat this up until warm. Add the garlic cloves and stir them for 1 minute.
Add the Chipotle, Chile de Arbol and peanuts and stir fry for 2 minutes then add the sesame seeds and stir for 1 minute.
Pour the ingredients in a blender jar and let cool down for at least 10 minutes.
Add the salt, sugar and vinegar and blend the salsa. Start slow and build up to a high-speed smooth. The salsa can be kept in the fridge for two days.
Blend the jalapeno with the olives until finely chopped.
Dice the tomato and finely chop the coriander leaf.
Combine the fish, blended jalapenos, tomatoes and coriander in the bowl.
Place your awesome Ceviche on the Tostada.
Drizzle some of the Salsa Macha on top.