on the side : nobu style tomato ceviche

NOBU STYLE TOMATO CEVICHE

Chef Nobu Matsuhisa creates food on its own level of culinary awesome-ness.  His cuisine is often described simply as nobu-style.  He says something – in his cookbook – that really aligns with my feelings toward recipe sharing.  Here’s an excerpt:

“Some friends have questioned the wisdom of making these recipes accessible to the general public.  They think, perhaps, that my business could be damaged in some way by revealing professional secrets.  But cooking isn’t like that.  Food is imbued with the feelings and personality of the cook.  Even if you were to follow my instructions faithfully, using precise amounts of identical ingredients, I am quite sure you would never be able to perfectly recreate the same flavors and textures that I make.  For I always put something special in my food – my heart… and you, of course, must put your own heart into your own cooking.”

This dish is heavily influenced by Nobu’s tomato ceviche dish.  What did I do to add my own little twist?  My personality?  I took away some of the striking acidity by adding cantaloupe.  I know that sounds like an absolute strange combination of ingredients but as with any beautiful ceviche, the ingredients go through a beautiful transformation.  That’s exactly what happened to the cantaloupe and I am forever hooked.  Thank you, chef Nobu Matsuhisa, for the inspiration.

INGREDIENTS:

  • Fruit Tomatoes (2)
  • Yellow Cherry Tomatoes (4)
  • Red Onion (1/4)
  • Lemon (4 tbsp)
  • Yuzu (2 tsp)
  • Soy Sauce (1 tsp)
  • Garlic (Grated 1 tsp)
  • Ginger (Grated 1 tsp)
  • Aji Amarillo Paste (1 tsp)
  • Cilantro (1 tbsp)
  • Dill (1 tsp)
  • Salt + Pepper
  • Cantaloupe

DIRECTIONS:

  1. In a mixing bowl, whisk together the lemon juice + zest, yuzu juice + zest, soy sauce, grated garlic, grated ginger, aji amarillo paste, salt + pepper.
  2. Thinly slice the red onion and add it to the bowl.  Toss with the vinaigrette.
  3. Cut up the tomatoes into bite-size pieces; not too small so you lose the juice.
  4. Roughly chop up the cilantro and dill.
  5. Add the chopped tomatoes to the mixing bowl and toss gently.  Add the chopped herbs and do a final gentle toss.
  6. Scoop out a few small scoops of cantaloupe and add it to the bowl.
  7. Cover the bowl and pop into the fridge until you’re ready to serve.
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