AT YOUR CEVICHE

I can’t remember the last time I prepared a meal at home. It seems like months.

Much as I like paying people to fawn over me like they were auditioning for the role of Uriah Heep, every now and again, the need to stand in my own kitchen with a nice cold one and hack away at something becomes too strong and I have to give in.

Tonight, some more tuna from the blessed Steve Hatt.

Given that the weather has taken a turn for the better/worse ( depending on your view of heat ) I decided not to flash grill as normal but to make a ceviche.

I sliced the tuna as thinly as the combination of my splendid Global knife and my ham hands would allow and then left to rest in a marinade of minced red and yellow Thai chillies, garlic, ginger, lemon and lime zest, lemon and lime juice, a drop of sesame oil and salt & Pepper for about an hour.

Quite a nice result which I served with avocado and a salsa made with some of the marinade that I reserved mixed with tomatoes, chopped spring onions and mint leaves.

A half bottle of Gustav Lorenz 2001 Gewurtztraminner made the perfect accompaniment.

I must do this cooking thing more often