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Tuna Ceviche with Avocado

Posted on by The Olive Oil Hunter

Originally from the neighboring country of Peru, ceviche is very popular in Chile. Not surprising given Chile’s proximity to the Pacific (it has thousands of miles of coastline).

Ingredients

  • 1 pound sushi-quality albacore or yellowfin tuna, cut in 1/2-inch dice
  • 1/2 small red onion, cut in small dice
  • 1 garlic clove, peeled and minced
  • 1 to 2 serrano or jalapeño chiles, to taste, stemmed, seeded and minced
  • 1 tablespoon brined capers, rinsed and drained
  • 1 ripe avocado, peeled, pitted, and cut in small dice
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste
  • 1/3 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped fresh cilantro leaves, or more to taste Leaf lettuce, baby arugula, baby spinach, or radicchio leaves, for serving

Directions

Step 1

Refrigerate the diced tuna while you prepare the remaining ingredients.

Step 2

Place the onion in a small bowl and cover with cold water. Let it sit for five minutes, then drain, rinse, and dry on paper towels. (This step removes some of the bitterness.)

Step 3

In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper, and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.

Step 4

Stir together the remaining lime juice and the olive oil. Pour over the tuna and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.

Step 5

Just before serving, add the cilantro and toss. Taste and adjust seasonings. Line salad plates with salad greens, spoon the ceviche on top, and serve.

Serves 4 to 6 — Recipe from cooking.nytimes.com

Apricot Salad with Prosciutto and Burrata

Posted on by Oceana Garceau

In the US, I love to shop farmers markets for the freshest produce, usually picked when ripe, so much tastier than fruit (and veggies) trucked across the country. Look for apricots in the next few weeks—May is the official start of the season in the northern hemisphere. As spring turns to summer, ripe peaches or nectarines are delicious replacements for the apricots in this visually stunning salad. Feel free to change the fruit to whatever favorites of yours are available seasonally where you live.

Ingredients

For the vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon white-wine or sherry vinegar
  • 2 teaspoons honey
  • Fine sea salt
  • Freshly ground pepper

For the salad:

  • 6 ounces baby arugula
  • 4 ripe apricots, preferably freestone
  • 8 ounces burrata or fresh buffalo mozzarella
  • 16 very thin slices prosciutto
  • Small fresh basil leaves
  • Coarsely ground pink peppercorns

Directions

To make the vinaigrette, whisk together the olive oil, vinegar, and honey. Season to taste with salt and pepper. To compose the salad, arrange a bed of arugula on a platter, or divide among four plates. Pit the apricots and slice into wedges, leaving the skin on for extra fiber. Drain the cheese and tear into bite-size chunks. If using burrata, tear directly over the platter or plates to catch any cream. Arrange the fruit, cheese, and prosciutto on the arugula. Drizzle with the vinaigrette, sprinkle with the basil and crushed peppercorns, and serve immediately.

Yields 4 servings.

Grilled Chicken Paillards with Olive-Orange Salsa

Posted on by The Olive Oil Hunter
Two of Spain’s iconic foods—oranges and olives—mesh beautifully in this colorful pimentón-infused salsa. Wonderful with chicken, it also plays well with veal chops, pork tenderloin, shrimp, salmon, tuna, cod, and, of course, your favorite chips!

Ingredients

  • 1 large navel orange
  • 1 clove garlic, finely minced
  • 1/2 cup rough-chopped pimento-stuffed green olives
  • 1/3 cup diced celery hearts (the inner stalks)
  • 1/4 cup diced red onion or shallot
  • 2 tablespoons chopped fresh flat-leaf parsley or cilantro
  • 1/2 teaspoon pimentón dulce, sweet smoked Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon hot red pepper flakes, to taste (optional)
  • 3 tablespoons extra virgin olive oil, plus more for the chicken
  • 1 tablespoon dry Spanish sherry
  • Salt and freshly ground coarse black pepper to taste
  • 6 boneless skinless chicken breasts, each 6 ounces

Directions

Step 1

Slice off the ends of the orange and set it upright on a cutting board. Remove the peel and white pith with a sharp paring knife. Working over a bowl, release the orange segments by slicing between the membranes and then squeeze the remnants over the bowl to extract any juice. Cut each segment into 3 or 4 pieces. Add the garlic, olives, celery, onion, parsley, pimentón, cumin, optional hot red pepper flakes, the 3 tablespoons olive oil, and the sherry. Season to taste with salt (remember, the olives will be salty) and pepper. Cover and set aside.

Step 2

Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/2 inch thick. Brush on both sides with olive oil and season with salt and pepper.

Step 3

Set up the grill for direct grilling and preheat to medium-high. (Alternatively, you can pan-fry the chicken breasts or grill them on a stovetop grill pan.) Grill for 3 to 4 minutes per side, turning once with tongs, until the chicken is cooked through. Let rest for 2 minutes. Transfer to a platter or plates and spoon the salsa over the chicken.

Yields 6 servings.

Tapa of Mushrooms in Garlic Sauce (Champinones al Ajillo)

Posted on by The Olive Oil Hunter

Common in tapas bars throughout Spain, this mushroom appetizer can be served on its own as a tapa or as a side dish with beefsteak. It can be made up to a day in advance: cover, refrigerate, and reheat. Add the lemon juice and parsley just before serving.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, thinly sliced or minced
  • 1 small dried red chile, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
  • 2 pounds mushrooms, wiped clean, stems trimmed, cut in half
  • Salt to taste
  • 1/2 cup dry white wine or fino sherry
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chile or red pepper flakes. When the garlic begins to sizzle (about 30 seconds), add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Drizzle with extra virgin olive oil and serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

Serves 8 as part of a tapas spread or 4 as a side dish — Recipe adapted from cooking.nytimes.com