Ceviche from Two Tree Restaurant
By Fabiano Cafure
401 Cypress at Sassafras
Millington, MD 21651
(410) 928-5887
www.twotreerestaurant.com
At a very early age, Tom Rosendale could not have guessed that his destiny would be pursuing life as a chef. However, his destiny was already taking its course in his mother’s farm kitchen in the central California city of Manteca. “My mother was an advisor on all aspects of food preparation and preservation,” says Rosendale. Although it was only after retiring from the U.S. Navy that he attended the culinary program at Johnson and Wales University in Providence, R.I., Rosendale’s contact with the variety and multicultural aspects of his culinary influence began with his world travels while in the Navy. He lived in Naples, Italy, for three years, followed by four years in the north of Scotland. This does not count visits to many other countries.
Rosendale has been living in the Chesapeake Bay area for the past 25 years. “A long-time friend, who also works in the food industry, told me about the position at Two Tree Restaurant,” recalls Rosendale, who appreciates owner Dennis Hager. The two see eye to eye about freshness and cleanliness being the most important aspects of the restaurant.
In this month’s issue, Chef Rosendale tempts you with his amazing, and certainly exotic, Ceviche, a form of citrus-marinated seafood salad popular in many Latin American countries. It provides a balance of flavors coupled with a fresh, clean taste. His advice on preparing this dish is cleanliness at all times. “Modification of ceviche is traditional,” affirms Rosendale. He also adds that if you have good knife skills, this dish should be easy to prepare. On the other hand, if you don’t have good knife skills, then it will take you a little longer. Rosendale’s suggestion for a drink to accompany the dish is a nice, cold Corona. Enjoy it!
Ceviche
Part 1: Fish
8 ounces fresh flounder fillet
1–1/2 teaspoons kosher salt
1–1/2 fresh limes, juiced
Clean any remains of skin from flounder. Trim out and discard any cartilage or bone. Dice to 1/8–inch pieces or smaller and place into a bowl. Sprinkle with salt and lime juice to almost cover. Mix well, cover, and refrigerate for at least four hours.
Part 2: Vegetable
1 cup fresh tomatoes, seeded and diced
1/4 cup red onion, minced
1/4 cup fresh cilantro, minced
1 jalapeño pepper, seeded and finely minced
1/4 teaspoon salt
1/2 fresh lime, juiced
Combine all ingredients in a bowl. Mix well, cover, and refrigerate until ready to serve.
Part 3: Composition
Combine Parts 1 & 2. Add:
1 ripe, firm, avocado, diced
1–1/2 teaspoon extra virgin olive oil
Mix together, drain excess juice, and serve with flour tortilla chips.
fabiano cafure
nov 08
annapolis
eastern shore
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