This recipe created by Lyn Potter, and links to her blog post. Wasabi Vinaigrette Ceviche Ingredients: 200 gm of freshly caught kahawai ( which had been filleted) 1/2 long sweet red pepper ( seeds removed and cubed) 1/4 red onion ( finely chopped) 1 large tomato (deseeded, the juice squeezed out and chopped) The juice of 1 lemon Corn scraped from 1 cooked cob 3 tablespoons of Telegraph Hill Wasabi Vinaigrette Chopped coriander to garnish A cos lettuce leaf to line each bowl (optional) Technique Marinate the fish in the juice of 2 lemons for at least 1 hour. The fish should change to...
A dollop of Olive Tapenade A good glug of Manuka Smoke infused Balsamic Drizzle Mix these two with a spoon using ratios to your desired consistency, I use about equal amounts of each, and drizzle this onto your steak. I've always loved recipes like this, using the 'precise' measurements of a dollop and a glug! Enjoy your creative time in the kitchen!