Monday, March 10, 2014

Albacore Crudo with Avocado, Cucumber, and Ruby Grapefruit

I've been swooning over the new AOC Cookbook, but I haven't posted much from it because most of the recipes are a bit involved. This one was too good not to share though and despite it having a few components, no cooking is required and it's quick enough for a weeknight meal. I was a little worried the grapefruit salsa would be too sour, but paired with the creamy avocado puree, it was perfect. Hopefully our fish box sends us more sushi quality tuna, because I'm almost out.

One year ago: Changde Rice Noodles with Red-Braised Beef
Two years ago: Cabbage with Coconut Milk
Three years ago: Whole Wheat Goldfish Crackers
Four years ago: Simple Tomato Sauce

Albacore Crudo with Avocado, Cucumber, and Ruby Grapefruit (from The AOC Cookbook)

2 ruby grapefruits
2 tbsp finely diced shallots
1/4 cup fresh lime juice, divided (zest one of them first)
1/2 cup olive oil, divided
2 tbsp seeded, diced jalapenos
1 medium-sized Persian cucumber, diced to 1/4 cup
2 ripe medium avocados
12 ounces sushi-grade albacore or hamachi
1 bunch watercress, stemmed, cleaned, and dried (or arugula)
1 tsp lime zest
2 tbsp sliced cilantro

1. Cut stem and blossom ends from grapefruits. Following contour of fruit, remove peel and white pith. Slice between membranes and remove segments. Cut each segment into 4 pieces and place in medium bowl.
2. Add shallots, 3 tbsp lime juice, and 1/2 tsp salt to grapefruit and let sit for 5 minutes.
3. Whisk in 6 tbsp olive oil and stir in jalapenos and cucumber.
4. Cut avocados into quarters lengthwise. Remove pit and peel, cut into chunks. In food processor, puree with 1 tbsp lime juice, 2 tbsp olive oil, and 1 tsp salt.
5. Cut fish into 1/4" thick slices against grain. Season fish with lime zest, salt, and pepper.
6. Spoon avocado puree onto plates. Scatter watercress over puree. Arrange fish on puree. Spoon cucumber-grapefruit salsa over and around fish. Sprinkle cilantro on top and serve.

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