Friday, September 19, 2014

French Fridays with Dorie - Tuna and Mango Ceviche


Today´s recipe for the French Fridays with Dorie group is „Tuna and Mango Ceviche“, a lovely fresh dish, inspired by the cuisine of Senegal.




Ceviche is, at its most basic, raw fish marinated in citrus juice and spices. The acid in the juice denatures the proteins in the meat in much the same way as cooking would. The flesh becomes opaque, the texture firmer and dryer, yet the flavors remain bright and fresh. It seems to be the perfect dish for a warm autumn day.




It goes without saying that any fish served raw should be spanking fresh, but, in general, there is no single species that is  particularly favored for ceviche. It makes sense to use the local „Catch of the Day“ and the species you use should change depending on availability. While Dorie´s recipe calls for sushi-grade tuna, the recipe works equally well with scallops or sea bass, for example. In theory, any white fish can be used, but many fragile fish can become rubbery or totally dissolve in the lime juice.

The cut is also important, and suggestions range from largeish chunks (Dorie´s recipe calls for 0.5 inch cubes) to slicing the fish as thinly as possible. It is often said that dicing, rather than slicing, will ensure a good distribution of raw fish and fish cooked on the outside.

The chief marinating ingredient is, of course, citrus juice. Lime is most commonly used, but lemons and even Seville oranges are sometimes used. It seems absolutely vital to use a generous amount of citrus – that way you get a good spoonful along with the fish. And as far as the addition of the onion is concerned, I think soaking it in iced water briefly before useing it seems to be an excellent idea – although the red onions are somewhat sweet by nature, they should not overtake the taste of the other ingredients.




Fresh and light, Dorie´s recipe also calls for diced sweet mango and creamy avocado, as well as minced fresh ginger, minced red chile pepper and some tabasco for heat, extra-virgin olive oil, white rum, salt and pepper.  All those ingredients taken together will certainly wake up your taste buds. You can make the ceviche  in advance, but no more than an hour or so. You could add fresh cilantro just before serving if you wish - I added fresh cress instead.

To see how much the other members of the French Fridays with Dorie group enjoyed this recipe, please go here.

For copyright reasons, we do not publish the recipes from the book. But you can find the recipe for the “Tuna and Mango Ceviche“ on pages 178-9 in Dorie Greenspan´s "Around my French Table".



40 comments:

  1. That is such an interesting, informative, explanation of ceviche. This is all so new to me, if it not for Dorie, I would have no idea.
    I prepared mine with the shrimp, which was delicious, but I would like to try the tuna also. Just not ready for uncooked fish. I love your
    presentation,just gorgeous.

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    1. Dear Nana, thank you so much for your kind comment - the reason why I do not hesitate to use raw fish/tuna in my ceviche is the fish monger - I have found such a wonderful, reliable one, I have no doubt that they carry the freshest of fish possible and we do love the taste of sushi-quality tuna. And you are absolutely right about Dorie´s recipes - if it were not for her book(s), I would not have tried a lot of things that I did cook/bake for my family and friends!
      Have a lovely weekend!

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  2. Great post Andrea, and I loved the expression 'Spanking Fresh'! Beautiful shots.

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    1. Ahu, thank you kindly! Yes, that expression seemed the most fitting when I was trying to describe the quality of the fish that you should use in this recipe - as a lot of people still cringe at the thought of preparing "raw" fish.

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  3. Gorgeous and informative post. And those Weck jars - perfect for this !!! (not to mention that adorable "Catch of the Day" plate). I am new to ceviche so did not realize it can be made with the orange segments as well. That one really appeals to me. And love that you used cress. I have officially decided after this one that I really just don't care for cilantro. But that was the only negative this week, and it involved garnish so you see what a good week we had !!

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    1. Tricia, those Weck jars are actually form the Weck factory - loved, loved my visit there. And the plate "Catch of the Day" hails from the Netherlands - one of my kids gave it to me for my birthday in August with that "look" (you know what that is for...the blog..) - I have been waiting to finally use it in a blog post and this was it. Loved your shrimp version which I will definitely try when I get some lovely fresh ones at my fishmonger.

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  4. I adored this recipe! Yours is gorgeously presented as always!!!

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    1. Liz, thank you very much - hope you are having a wonderful time at the Food Bloggers Conference this weekend!

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  5. Hi Andrea, love your presentation of this dish, the plate, the jars, the herbs....... everything. Tuna and mangoes go so well together, another great recipe.

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    1. Cheri, presentation seems ot be a big thing with Ceviche...seriously, love my little Weck jars, even more so ever since I went to the Weck factory the other day and bought way more than I should have.

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  6. I love ceviche and have enjoyed many different versions. This recipe sounded like the perfect one to start with and I was quite sad that it didn't work out. But I know that we have another ceviche recipe in the book, so I'll be more organized about my shopping that time and hopefully make it to the store on time.

    As always, your presentation is lovely and your dish looks delicious. Hope you are enjoying a lovely weekend.

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    1. Rose, having a very, very rainy weekend in these parts - hope you are enjyoing your trip to the Oktoberfest and Slovania - with tons of great weather, of course! Thanks for stopping by!

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  7. I just love your presentation in the Weck jars. Seems like the perfect way to bring the ceviche on a picnic if you were inclined. I like your ideas about using other white fish as well. Hope you have a great week ahead, my friend.

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    1. Betsy, I am just crazy about those Weck jars and when I realized the recipe called for cubed tuna, mango and avocado, I just could not see them on a plate - the Ceviche just looked more attractive this way. And you are right, they would be nice jars to bring along to a picnic!
      Thank you kindly for all your lovely comments

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  8. Andrea, as usual, I am more educated about Ceviche because of you and your Post today. I got a little squeamish about making our "chosen" recipe this week and that's why I decided to do a make-up. I have no qualms about buying wonderful and fresh fish at our local butcher shop. I just am more concerned about Me making Ceviche. In good time. When you're raised in Iowa, it's difficult to ever, ever, eat raw fish in this way. I am wondering if your girls eat this? I ordered some Weck jars as the container for some delicious nuts I'm patting together for hostess gifts. I remember that you were the food blogger who first introduced me to these beautiful jars. Am looking forward to seeing your new business card. I love that your entire family is involved in your adventures.

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    1. Mary, I can totally understand being squeamish about eating or preparing raw fish - once I had gotten over my "faer" of making sushi at home and found a wonderful fishmonger, I stopped being fearful of handling raw fish but I am still extremly careful when it comes to preparing Ceviche or Sushi at home. And the kids do not all want to try raw fish and Freya (our "extreme allergic" person) never gets raw fish anyways but the rest of us enjoyed Dorie´s recipe quite a bit.
      Well, the business card that Freya drew is so cute - we will turn it into a "business card for kids" and then there will be a new one for the grown-ups in a few weeks´ time.
      I am grateful that my entire family is in for the ride and I do not really leave them with the option not to join me in this fun adventure either...just kidding...in fact, they are the most patient, incredible and supportive ot taste testers and I am thankful for that!
      Thank you for all your support and all your lovely comments!
      Andrea

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  9. What a gorgeous presentation! It looks wonderful, even if I feel a little squeamish about raw fish too.

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    1. Beth, I guess deep down we all feel a little squeamish about raw fish, but once you find a realiable source for really fresh fish and prepare it in a safe way, there is no need to be hesitant to at least give ceviche a try once - this recipe is a great start, it is delicious.

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  10. Tuna and mango sound like a magical combination!

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    1. Cathleen, I was a bit skeptical about that taste combination - but there is really no reason to be, these two pair extremly well together - who would have thought?!
      Thank you for stopping by!

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  11. Your pictures almost make me want to eat raw fish, almost. Like others have said beautiful presentation. I was much happier with my hamburger make-up this week. Your right that onion marmalade is so versatile.

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    1. Diane, once you have gotten over the mental hurdle of eating raw fish and found a reliable source to get spancking fresh fish, there is no reason not to give this recipe a try - but there is no necessity either to do so, unless you will enoy it! Your burgers looked great with that onion marmelade!

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  12. Your photos are gorgeous, Andrea! Almost makes me want to dig into those lovely individual servings! Almost! I just can’t do raw fish, but if I were to give it a try…I’d try yours! I chose Dories bonn idee this week...seared shrimp, and it was wonderful!

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    1. Kathy, the seared shrimp version, Dorie´s Bonne Idée, is next on my list - it looked wonderful the way the Doristas that made it prepared it, so I feel like I am missing out on something if I do not try that version as well, soon.
      Thank you for your kind comment!

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  13. Ceviche is very popular here and in México. We both love it and have made it from a variety of fish and seafood. I love this version with mango, though, and must give it a try! It is a great way to start off a meal! Your photos, as always, are gorgeous - and I love the little glasses you used. They remind me of the French "verrines!" Liebe Grüße! David

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    1. David, this is one recipe that we do not make often around here, Ceviche is not a dish that we find on menue very often - but I knew a good source for sushi-grade tuna, since I have prepared sushi before and was confident that this was a recipe that I would love to try out. And I am glad that I did. Yes, those French "verrines"- so very popular in France and EU - I just liked the thought of being able to "show off" my cute little Weck jars one more time.
      Liebe Grüsse & Danke für deinen netten Kommentar,
      Andrea

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  14. This is going to happen soon in my kitchen! Love those jars! Enjoyed your post!

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    1. Emily, this is certainly one of Dorie´s recipes that is worth making if you enjoy raw fish or ceviche in general - we loved it and I am looking forward to preparing again in the future.Thank you for stoppin by!

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  15. Beautiful dish. The pictures are lovely. As always you did a fantastic job.

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    1. Geraldine, so nice to "see" you again - thank you very much for the nice comment - I appreciate it! Hope all is well with you and your lovely family!

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  16. I love ceviche! Fresh seafood is not hard to find here luckily. I eat sashimi (raw fish) sometimes but haven't really tried making good ceviche at home. Very inspiring. You made a very nice and pretty dish as always!

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    1. Nami, I take that as a huge compliment coming from you - you are the raw and fresh expert! It is a little bit harder finding really good, fresh seafood around here but since I have a found a really good fishmonger, I have no more qualms about making Ceviche at all.
      Thank you for all your comments, dear friend!

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  17. I do love a good ceviche. This one is not only pretty to look at, I'm rather intrigued by the tuna and mango combination!

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    1. Thank you, trishie! The combination of avocado and mango in a Ceviche was new to me as well - but we loved that combination together with the tuna! Glad I tried my hand at this recipe!

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  18. I love the verrines you served the ceviche in, as well as that beautiful 'catch of the day' plate. I so enjoyed all the flavours and textures in this dish. I haven't had a ceviche similar to this one, either.

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    1. Teresa, thank you very much - the small Weck jars seemed like the perfect vessels for this lovely Ceviche. And the "Catch of the Day" plate was a birthday gift from one of our kids - I really like that plate and waited for the prefect dish to use it for...this was it.

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  19. You always take such gorgeous sunny outdoorsy shots - they make me wistful for summer.

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    1. Gaye. what a kind and thoughtful comment - thank you very much!

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  20. Lovely, as always.
    I think that the Seville oranges would make a lovely acid for a ceviche - now, my mind is racing in many directions!

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    1. Cher, the Seville oranges sound very tempting to me as well, I am waiting for the first ones to hit the stores around here (it will still be a while) and then try a Ceviche with those instead of the limes - Seville oranges have a lovely, fragrant sweetness that pairs well with fresh tuna and the rest of the ingredients.
      Thank you for the kind comment!

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