TUNA TARTARE WITH LYCHEES
Here's a cheffy dish that is really elegant but super easy to make! This is the sort of dish you get at posh restaurants that they charge a fortune for. The ingredients for this cost me around $17 (in Sydney, Australia). This serves 4 to 6 as a shared or individual starter.
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 12
Steps:
- Freeze tuna for 20 minutes - just to firm. Slice into 3mm / 1/8" strips, then cut those strips into 3mm / 1/8" cubes. Place in a bowl.
- Peel the lychees, then finely dice the flesh and add into the bowl (Note 4). Scrape the juices that pool on the cutting board into the bowl too - don't waste a drop!
- Add the chili, onion and coriander, olive oil and lime juice into the bowl. Season with a generous pinch of salt and a good grind of pepper.
- Use your fingers to toss together gently. Taste and adjust olive oil, lime and salt to taste.
- Pile on a platter, top with avocado and garnish with coriander/cilantro leaves. Drizzle with more olive oil. Serve immediately (Note 5), with toasted bread and extra lime wedges.
LYCHEE SALSA
Lychee is a crisp juicy fruit which is white or pinkish, translucent and glossy some what like the a grape, but the taste is sweeter and very refreshing. Making this salsa great for hot summer days! Serving with your favorite chips or top grilled fish, chicken, or pork.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients together.
- cover tightly and refrigerate at least 3 hours, or overnight.
Nutrition Facts : Calories 49.3, Fat 1.9, SaturatedFat 0.3, Sodium 0.8, Carbohydrate 8.6, Fiber 0.8, Sugar 7.5, Protein 0.5
LYCHEE CEVICHE
Simple and impressive, this ceviche has it all: tender fresh snapper, spicy red pepper, tangy lemon and lime, and sweet lychee fruit.
Provided by Love and Olive Oil
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season fish with sea salt, then combine with lemon and lime juice in a bowl. Add peppers and toss to combine. Cover and refrigerate for 15 to 20 minutes, stirring once or twice, until fish is just opaque on the outside.Add lychee, red onion, chopped cilantro, ginger, and simple syrup and toss to combine.Divide among serving bowls, spooning more juice over top as desired. Sprinkle with flake salt and garnish with more cilantro, as desired.
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