92 degrees. No way am I going near the stove. Seviche to the rescue. Actually I had never made seviche before and didn’t know whether George would like it. As it turned out, I needn’t have worried on either count. In fact, the meal seemed like a celebration of summer. Next time I may serve it with Prosecco.
Menu
Cold Avocado and Buttermilk Soup
Seviche
Boston lettuce and grape tomatoes for garnish
Wine: Babich Sauvignon Blanc, 2010
Dessert: Cantaloupe with Fresh Figs
Recipe Cold Avocado and Buttermilk Soup
1 ripe avocado
1 tablespoon green onion, chopped
4-5 sprigs fresh tarragon, finely chopped
Salt, pepper, lemon juice
1 ½ buttermilk, more if needed
2 shrimps, peeled and cooked
Split the avocado lengthwise; remove the pit and scoop out the pulp. Put the avocado in a blender together with the other ingredients and blend until smooth. Adjust seasoning and desired thickness. Serve in small soup bowls topped with shrimp.
Recipe Seviche
¼ lb each of fillet of sole and scallops, sliced into strips
1/3 cup freshly squeezed lime juice
¼ cup olive oil
2 tablespoons green onions, chopped
2 tablespoons parsley, chopped
1 garlic clove, minced
Salt and pepper
Dash of Tabasco
Boston lettuce and grape tomatoes for garnish
Place the fish pieces into a dish. Pour the lime juice over it, cover, and refrigerate for 3 to 4 hours, until the fish has turned opaque. Drain off the lime juice; combine the remaining ingredients and pour over the fish. Mix well, adjust seasoning and refrigerate till ready to use.
Line serving plate with lettuce leaves, spoon seviche over it and decorate with grape tomatoes, cut in half.
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