Page 16 - Boca Club News - December '21
P. 16
Page 16, Boca Club News
The Good Life: Dining, Drinks, Destinations
Signature Recipe from Broken Sound Club’s
Executive Chef Jay Prisco: Tuna and Hamachi Ceviche
When it comes to things culinary, are
you feeling a bit on the adventurous side
this holiday season? If so, this recipe
from the personal collection of Broken
Sound’s Executive Chef, Jay Prisco,
may be just what you’re looking for.
Ceviche is a South American dish that
originated in Peru; it is traditionally
served as either a main dish or appetizer consisting of fresh
prime quality raw fish that is marinated in citrus juices, but
Chef Jay has added flavors all his own that are guaranteed to
delight and impress family and guests. Chef Jay’s monthly
column of Signature Recipes are presented here with the
cooperation of Clubhouse Manager Ed Cichielo and Director
of Food and Beverage Lorant Botha.
Serves 2 1 Tablespoon lime zest
Ed Cichielo Lorant Botha Ingredients: 1 cup fresh squeezed lime juice
5 ozs. fresh sushi grade tuna, thinly sliced ¼ teaspoon cumin
Food Photo by Valentin Terzien 5 ozs. Hamachi, thinly sliced 1 Tablespoon olive oil
4 each cocktail shrimp, diced 1 Tablespoon vegetable oil
¼ cup red pepper, diced ½ teaspoon habanero seeded and small diced
1 each euro cucumber, diced ¼ teaspoon black pepper
1 each avocado, diced Combine all marinade ingredients. The marinade can be
2 Tablespoons tobiko (flying fish roe) made 1 day in advance.
10 each small edible flowers Directions:
Salt to taste To assemble, combine all ingredients except tobiko and
Marinade: flowers in a mixing bowl. Let marinate for 5 minutes, then
3 Tablespoons red onion, finely diced plate. Garnish with tobiko and flowers.
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