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Raw and Rare: Delicious raw, lightly cured and seared dishes – from sashimi and ceviche to carpaccio and tartare


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In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.
 
This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within.
 
Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.


From the Publisher

Venus de cebiche

Serves 4

In Nicaragua, ceviche is as popular as it is in any South American country, whether eaten in the capital’s smartest restaurants, or bought from a customised tricycle on the quayside of San Juan del Sur on the Pacific coast. We were there for the festival of seafood – Fiera de productos pesqueres – when I met Venus, dicing fish, cutting shrimp, chopping onions and squeezing limes. She was a vivacious and voluptuous young woman in a close-fitting dress, with glorious thick curls restrained by a hand-tied tiara of turquoise flowers. We tasted as she added chilli to the mix, a little at a time. Job done, she filled stacks of paper cups for the waiting crowd. Here’s her recipe.

Directions

Cut the white fish into bite-sized pieces.

Shell and devein the prawns. (If you prefer to cook them first, drop into simmering salted water for 60 seconds or until just pink, drop into iced water to cool, then pat dry on a clean towel.)

Cut both fish and prawns into small pieces.

Put the fish and prawns into a bowl, add the measured salt and stir once. Then add the onion, celery and coriander, mix, then stir in the lime juice and a little of the chilli. Taste, see how hot it is and – if you like – mix in some more chilli. Serve at once.

Ingredients

200g (7oz) thick white fish, such as monkfish

200g (7oz) shell-on large prawns (jumbo shrimp)

1 heaped teaspoon sea salt flakes

1 small onion, finely chopped

1 celery stalk, finely chopped

handful of coriander (cilantro) leaves, chopped

juice of 8 limes

½ green chilli (chile), finely chopped, or to taste

Publisher‏:‎Jacqui Small (June 15, 2017)
Language‏:‎English
Hardcover‏:‎176 pages
ISBN-10‏:‎1910254150
ISBN-13‏:‎978-1910254158
Item Weight‏:‎1.84 pounds
Dimensions‏:‎7.88 x 0.75 x 10.13 inches