Langoustine ceviche surf n’ turf

Posted by petra08 on January 1, 2017 · 26 Comments 

New Years eve, what did you get up to? I like to celebrate New Years eve with friends, having dinner at home and going down to the beach at midnight and watch amazing fireworks.

 

The last couple of years we have done a New Years eve neighbor crawl, eating a dish in every house, slowly working our way towards midnight and the seafront. It is great as we can fall in to, and out of each others houses and have a great time. This year we decided to stay put in one house and everyone did a dish.

 

I was asked to do a starter. I took it very seriously, what is New Year’s eve but a great opportunity to cook something experimental and well out there?!  After thinking about it I wanted to make something from the sea as we live so close and langoustine ceviche came to mind. I wasn’t sure it would be to everyone’s taste so I thought a surf and turf would work and cater for all tastes.

Langoustines have a delicate flavor. When I was eating grapefruit for breakfast one morning it made me think that the flavor would be better to use than lime or lemon that are more commonly used for ceviche.

 

I used Spanish chorizo for the turf and thought cucumber would add freshness and bring the dish together.

 

Chorizo, sesame and cucumber rolls 

preparation time 20-30 minutes 

cooking time a few minutes to brown the chorizo and sesame seeds 

serves 8

Ingredients

• 2 whole cucumbers
• 1 – 1 1/2 tbsp yogurt
• 85 gr or 3 oz chorizo, chopped fine
• 2 tbsp sesame seeds

Pan fry the chorizo and sesame seeds until the chorizo starts to go slightly crispy.

 

 

Let drain on househould tissue or on a clean jcloth.

Cut the cucumbers in half, cut the ends off and scoop out the soft flesh inside. Create ribbons using a potato peeler. Place the ribbons in a lattice pattern on a cling film base. Make 4 of them to allow half each.

 

 

Trim the edges. Mix the chorizo, sesame seeds and yogurt and add about 3 tbsp filling on each cucumber lattice square.

 

Roll the cucumber using the clingfilm and place in the fridge until serving.

 

 

Langoustine ceviche with grapefruit

preparation time 15 minutes 

cooking time 20 minutes for the grapefruit 

serves 8, 1 langoustine/pp

oven put it on highest and grill 

Ingredients

• 8 langoustines
• 1/2 grapefruit
• demerara sugar, enough to be heaped on to the grapefruit

Garnish

• salmon roe
• dill
• pea shoot
• olive oil
• broiled grapefruit

Start with the grapefruit first. Cut it in half and heap sugar over the top.

 

 

Place under the grill for about 20 minutes until it is cooked through.

 

 

Let the grapefruit cool whilst preparing the langoustines.

 

Cut an opening in each langoustine.

 

Scoop out the meat and remove the intestine. Cut the meat twice, rinse the shell, dry it and place the meat back in the shell.

When this is done place the langoustines in the fridge until you are ready to plate.

 

Scoop out the grapefruit flesh in to a bowl. Add flesh and a little juice to the langoustine. Place salmon roe on top along with dill, pea shoot and last drop over some extra virgin olive oil.

 

 

Take the cucumber roll out of the clingfilm, add some sesame seeds and cut in half or thirds depending on how large you made the rolls.

 

 

Add the cucumber to the plate and serve.

 

I liked each element on their own and they worked very well together. The only thing I would change is to replace yogurt with whipped silken tofu next time for a firmer filling.

 

The main course was hot smoked shoulder of lamb with a gorgeous coffee and chilli rub, it had been smoked for about five hours and was delicious. This came with a fennel, orange and pecan nut salad, and baked potatoes with six different toppings. It was so good I have to admit I ate way too much but it was so good. I tried to take a photo but the light was terrible so I thought best not go there.

 

After the main course we went down to the beach for midnight, watched some amazing fireworks and then went back for lots of lovely cheese. The next time I looked at my watch it was 3.33 am and time to go home, a new year later than when I left!

 

I hope you had a good 2016, I am sure 2017 will bring amazing surprises and I can’t wait.

Happy 2017!

 

I am bringing this to Angie’s Fiesta Friday, the most foodie party around! I believe we might have some nice changes coming and a challenge or two! Have a look at the slightly cryptic message from lovely Angie!

Juhls, The Not So Creative Cook and Ginger, Ginger & Bread are both co hosting the first and the last Fiesta Friday of the year. Have a look at their blogs and get inspired!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed under Amuse bouche, Cucumber, Dinner for friends, Fish & Seafood, Herbs, Langoustines, Meat, Recipe, Starter · Tagged with chorizo and sesame cucumber roll, cucumber lattice, Cucumber lattice roll, Langoustine ceviche, Langoustine ceviche surf n' turf, Langoustine surf n' turf, New Years eve