COOL IT! No-cook Recipes with Spencer Sievers

Ceviche de Atun (Tuna Seviche)

Ingredients

  • 1 pound sushi grade tuna
  • juice of 6 limes
  • sea salt, to taste
  • 1/4 teaspoon fresh ground black pepper
  • 5 garlic cloves, finely chopped
  • 1 heaping tablespoon fresh cilantro, roughly chopped
  • 1 large mango, peeled, seeded and chopped
  • 1/4 cup red onion, finely chopped
  • 1 fresh, hot chile pepper, finely chopped, and seeded if desired
  • 1 head leaf lettuce or crostini

Place the tuna on a cutting board and cut it into a fine dice. Place the tuna in a large bowl. Stir in the lime juice and season with salt. Add the black pepper, garlic, cilantro, mango, red onion and hot pepper. Mix well and allow the flavors blend for about 10 minutes before serving. Serve the ceviche on lettuce leaves, or with crostini. Serves 4 to 6.

Spencer Siever's drink recommendation: Cucumber & Mint Water (recipe follows).

Cucumber & Mint Water

Ingredients

  • 1 gallon water
  • 1 cucumber, peeled and sliced
  • juice of 3 limes
  • 2 tablespoons chopped fresh mint

In a large pitcher, combine all ingredients and refrigerate for 2 to 24 hours. Serve over ice. Serves 10 to 12.

Sesame Beef Tartare with Crostini

Ingredients

  • 1 pound beef tenderloin
  • 1/2 cup finely chopped shallot
  • 1 tablespoon fresh, hot chile pepper, finely chopped and seeded, if desired
  • sea salt & black pepper, to taste
  • 1/4 teaspoon Vietnamese cinnamon
  • 1 teaspoon orange zest
  • 1 teaspoon fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup toasted sesame oil
  • 1 cup shiitake mushrooms, stemmed and finely chopped
  • crostini (recipe follows)

Place the beef tenderloin on a cutting board and cut it into a fine dice. Place the beef in a large bowl and season with salt and pepper. Add the remaining ingredients and mix well. Cover the mixture and chill briefly in the refrigerator before serving.

To serve, place the tartare on a decorative plate and serve with crostini. Serves 4 to 6.

Spencer Siever's wine recommendation: 2005 Magnificent Wine Company Syrah.

Crostini

Ingredients

  • 1 baguette, sliced ¼ to ½-inch thick
  • olive oil
  • sea salt & black pepper

Brush the baguette slices with olive oil and place them on a baking sheet. Bake in a 375 oven for 15 to 20, turning once, until golden. Cool on a baking rack.

Tofu Summer Salad

Ingredients

  • 2 8-ounce packages baked tofu, cubed
  • 8 ounces asadero cheese, cubed
  • 1 red bell pepper, seeded and diced
  • 1 medium pink lady apple, cored and diced
  • 1 avocado, peeled, pit removed and diced
  • 1 fresh tomato, diced
  • 6 to 10 fresh basil leaves, thinly sliced

Ingredients: Salad Dressing

  • ¼ cup rice vinegar
  • 1 tablespoon tamari
  • 1 teaspoon fresh grated ginger
  • 1 garlic clove, minced
  • ¼ cup grape seed oil

Ingredients: Spice Mix:

  • 1/2 teaspoon each of cardamom, cayenne, cumin, coriander, fennel, black pepper, salt, turmeric

In a large bowl, combine the tofu, cheese, pepper, apple, avocado, tomato and basil leaves.

Salad Dressing: In a small bowl, combine the rice vinegar, tamari, ginger and garlic. Whisk in the grape seed oil.

Spice Mix: Combine the spices in a small container.

Pour the dressing over the salad and toss to coat. Arrange the salad on salad plates and sprinkle about ¼ teaspoon of the spice mix over each salad. Serves 6.

Mango-Sémillon Ice Wine Sorbet

Ingredients

  • 3 pounds frozen mango
  • 1 cup chilled Sémillon ice wine or Muscat wine
  • juice of 1 lime
  • mint sprigs

Let the frozen mango stand at room temperature for about 15 minutes to thaw slightly (do not let it thaw completely). Place the mango in a food processor. Add the wine and lime juice and process until smooth. Add more wine if needed to reach the proper consistency.

Garnish servings with fresh mint sprigs. Serves 6 to 10.

Recipes by Spencer Sievers.

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