| Ceviche |
|
|
Ingredients
|
Weight
|
Measure
|
| Florida Grapefruit Juice |
-- |
1/2 cup |
| Florida Orange Juice |
-- |
1/2 cup |
| Onion, (minced) |
8 oz. |
-- |
| Garlic, (minced) |
-- |
2 Tbsp. |
| Pepper, red, (diced) |
6 oz. |
-- |
| Salt |
-- |
1 tsp. |
| Sugar |
-- |
2 tsp. |
| Basil, (chopped) |
-- |
1 tsp. |
| Parsley, (chopped) |
-- |
1 tsp. |
| Cilantro, (chopped) |
-- |
1 tsp. |
| Olive Oil |
-- |
1/4 cup |
| Tuna, center cut, loin (diced) |
4 oz. |
-- |
| Salmon, center cut, loin (diced) |
4 oz. |
-- |
| Florida Grapefruit (sections) |
-- |
8 each |
| Florida Orange
(sections) |
-- |
8 each |
| Empanada Crust |
|
|
Ingredients
|
Weight
|
Measure
|
| Flour, all purpose |
-- |
1 cup |
| Salt |
-- |
1/2 tsp. |
| Sugar |
-- |
1/2 tsp. |
| Butter |
-- |
1/2 Tbsp. |
| Shortening |
-- |
2-1/2 Tbsp. |
| Egg, (whole) |
-- |
1 each |
| Water, (cold) |
-- |
1/4 cup |
| Tonkasu
Mayonnaise |
Ingredients
|
Weight
|
Measure
|
| Tonkasu sauce |
4 oz. |
-- |
| Mayonnaise |
4 oz. |
-- |
| Garnish |
Ingredients
|
Weight
|
Measure
|
| Florida Orange
(sections) |
-- |
32 each |
| Florida Grapefruit (sections) |
-- |
32 each |
| Banana sauce |
8 oz. |
-- |
| Sprout salad, (mixed) |
4 oz. |
-- |
|
|
|
Method:
|
| 1. |
Combine first 11 ingredients to
make marinade, mix well. Place tuna, salmon and fruit sections in marinade, cover and
refrigerate 48 hours. |
| 2. |
For empanada crust, in large bowl
sift together flour, salt, sugar; make well in center of flour for egg, butter and
shortening. Cut together flour and shortening with egg, slowly add 1/4 cup of water as
needed to reach a pie dough consistency. Allow dough to rest in refrigerator for 1 hour. |
| 3. |
Divide the dough into 4 pieces,
roll out into 6"X2" strips, wrap around mold and deep-fry in 350°F oil for 2-4
minutes. |
| 4. |
For tonkasu mayonnaise, combine
tonkasu sauce and mayonnaise and blend well, hold refrigerated. |
| 5. |
For each plate, place 1 oz. of
sprout salad in center of plate, top with empanada crust, fill crust with 2 oz. of
ceviche. |
| 6. |
Garnish around the plate with 2
oz. banana sauce and 2 oz. tonkasu mayonnaise. |
| 7. |
Finish plate with 6 Florida
Orange and 6 Florida Grapefruit sections. |
|
