Seafood appetizers

Published on 29/01/2011 | In Peru en | By Monica |

- Prep Time
- 45 Minutes
- Cook Time
- 15 Minutes
- Yield
- 6
- Difficulty Level

This new year’s 2011 was an important celebration. Family and friends, we got together in Barcelona… so, obviously taking advantage of our location we decided to spend the day on La Boquería, for me the best market one can find. We bought everything fresh and in the evening I prepared som sea-food appetizers, the best company for a Champagne glass.

Nikkei style tuna tartar.

Breaded shrimp with passion fruit and ‘aji’ sauce.

Smoked salmon with dill mayonnaise.

The recipes:

Nikkei style tuna tartar.

In Perú, Nikkei cuisine is known as the breeding between japanese food and peruvian food. The fusion between ingredients and cooking types.

Ingredients

Nikkei style tuna tartar:
200 gr fresh tuna steak
1 avocad0
1 tablespoon soft red onion very finely chopped
1 teaspoon of fresh ginger root finely chopped
1 tablespoon fresh coriander finely chopped
1 tablespoon very finely chopped peruvian ají limo or 'rocotillo'
Sesam oil, a few drops
Olive oil
The juice of 2-3 limes or peruvian lemon (looks the same as lime, not the same)
2 tablespoons soy sauce
Salt, pepper
Breaded shrimp with passion fruit and 'ají' sauce:
20 raw shrimp
1 egg
flour and y shredded bread
2 passion fruits
1 peruvian 'ají'
vegetable oil
sugar
salt and pepper
Smoked salmon with dill mayonnaise:
1 package of good quality smoked salmon.
1 egg
juice of a half a lime
3 tablespoons fresh dill finely chopped
1 teaspoon mustard
1/4 garlic clove (oven-cooked is better)
1 cup vegetable oil
1 tomato deseedes and cut into squares
salt and pepper
toast to serve

Instructions

Nikkei style tuna tartar:
Cut the tuna into small dices with a very sharp knife.
Add all the solid ingredients except for the avocado: onion, ginger root, rocoto, coriander, salt and pepper.
Mix well, add the oils, lemon and soy sauce.
The tuna will start to cook with the lemon juice.
Add the avocado cut into squares the same size as the tuna and mix carefully. Add some salt.
Serve with toast. Exquisssssit!
Tip: The trick for me is to have the tuna in the freezer, this way it won't tear apart. The knife is also very important.
Another thing, if you don't find rocoto or ají limo you can use another type of chilli that adds flavour not only spice ;)
Breaded shrimp with passion fruit and 'ají' sauce:
Wash well the shrimp and peel them.
Pull of the head and legs and the outer shell. Leave the tipo of the tail.
Beat the egg and add salt and pepper.
Place some flour and some shredded bread in two othe plates.
Pass the shrimp over the egg, flour, egg and bread.
Meanwhile, wash well the 'ají' and pass over boiled water twice.
Peel, deseed and process.
Blend the two passion fruits and strain to remove seeds.
Mix in a small saucepan the passion fruit with the 'aji' and add two tablespoons of sugar.
Let it reduce until it becomes a thick sauce.
Fry the shrimp in a pan with hot oil.
Serve with the aji and passion fruit sauce.
Important!: Don't throw away the shrimp heads. They are filled with taste. Use it for a shrimp and seafood pasta, a soop or a delicious rice.
Smoked salmon with dill mayonnaise.
For the mayonnaise:
Place the egg, garlic, mustard, dill, salt and pepper in the blender.
Start blending at medium speed and start adding the oil gradually until it thickens.
Taste the salt and dill flavour, add more if necessary.
Watchout for the garlic! Add only very little because it can take away the dill's role play.
Assembling:
In a presentation plate distribute the slices of smoked salmon.
Sprinkle over the top the diced tomato and some mayonnaise.
Put the mayonnaise in a nice bowl and place it next to the salmon with a teaspoon. Serve with toast.
Serving for 1: Place a slice of salmon, tomato and a few drops of mayonnaise in a toast and directly to your mouth. Unforgettable!
And that's it, drink cava or champagne, best combination!