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Mediterranean Crudo

Yields 6 portions

This crudo of fresh island fish would work well served over crisp lettuce leaf wraps or with crisp wonton chips. A crisp Spanish Albarino wine to accompany.

Ingredients
1 lb. Ahi or Sashimi Grade Fish, diced small cubes
½ c. Crumbled Feta Cheese
½ c. Pickled Cocktail Onions, chopped
½ c. Spanish or Greek Black Olives, chopped
2 Tbl. Fresh Oregano, lightly chopped
3 Tbl. Extra Virgin Olive Oil
2 Tbl. Sherry Vinegar
¼ tsp. Ground Pepper

Method
Mix all ingredients together in a bowl and reserve chilled until ready to serve. 

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Thai Ribbons

Yield: 6 portions

Ingredients:
8 oz. Fillet Sashimi Grade Fish (sliced into thin strips)
2 cups Green Papaya (shaved into thin ribbons)
1 Tbsp. Mint (chopped fine)
1 Tbsp. Basil (chopped fine)
1 Tbsp. Serrano Chili (minced)
1 tsp. Kaffir Lime Leaf (minced)
1 Tbsp. Fish Sauce
½ cup Arbequina Olive Oil

Method:
Mix all ingredients together and reserve chilled until ready to serve.