Ceviche with Tandoori Eggplant Chutney

This is my favorite way. Period.

Ceviche

  • 1 pound Sashimi grade tuna or salmon
  • 1 can coconut milk
  • several limes
  • 2 Tbs. soy sauce

Cube the fish in even sized pieces, a little larger than a sugar cube (about half inch cubes) and marinate in the juice of 4-5 limes, about ½ can of coconut milk, and soy sauce. Marinate cold for 1-2 hours.

Tandoori Eggplant Chutney

  • 2 or 3 Japanese eggplants
  • 1/2 cup large diced onions
  • Tandoori seasoning (or curry)
  • 8 ounces sweet chutney (mango is favorite)
  • 1/3 cup sugar
  • vegetable or peanut oil, sufficient to lightly coat eggplant, 2-4 Tbs.
  • Salt

Sautee the onions and eggplant on high heat, until the eggplant gets some brown. Add the chutney and sugar, and mix in gently. Add Tandoori and salt to desired level of Indian flavor. Add water as needed to keep sauce flowing around the eggplant. It is done when the eggplant is soft and the sweet and spice have fused into one flavor, and the sauce is consistent, and syrup like. (This is good hot or cold, as a side dish, or topping, or condiment, with rice, or just a pita.)

Assembly

Place a ring of the chilled eggplant around a decorative plate. Strain the marinating fish and discard the marinade. Attractively pile the fish cubes in the circle, drizzle with some coconut milk, garnish with fresh cilantro.

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