In “Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home”, she informs readers about her kitchen designs, wine-making and things that give her life meaning (including, of course, delicious recipes).
Get a taste of Rideau’s kitchen with this favorite meal:
Ceviche paired with Albariño
Serves 6
“Albariño with its high acidity and refreshing citrus notes is a fantastic choice for pairing with this exquisite dish.”
Ingredients:
- 2 pounds tilapia filets, diced into 1” squares (the fish is easier to cut when it’s partially frozen)
- 1 cup fresh lime juice (about 8 limes)
- ½ cup seeded chopped tomato
- ½ cup finely chopped onion
- ¼ cup chopped fresh cilantro leaves
- 1 serrano chili-chopped fine (I use 2-I like it spicy)
- salt and pepper for seasoning
- 8-10 tostadas, can be purchased
- 1 avocado-pitted and sliced for garnish
Directions:
Put chopped tilapia and onion in a medium bowl. Pour the lime juice over the fish and onion, mix gently to combine. Cover with plastic wrap and place in refrigerator for about 1 hour or until fish is opaque throughout.
Remove ceviche from refrigerator and drain and discard the excess lime juice. Add the cilantro, tomato and serrano, season with salt and pepper to taste.
Generously spoon the tostadas with ceviche and garnish with sliced avocado. As an option, dollop with bottled hot sauce (Tapatio, Valentina or Huichol).\
Want more foodie inspiration? Transport your palate with recipes offering generous helpings of global inspiration and universal appeal in “Signature Dishes: 50 Chefs Share Their Secret Recipe” by Amelie Vincent | Lannoo
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