(WSVN) - Take a break from the stove with a fresh catch served with Mexican-style. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Steve Menter
The Restaurant: El Vez, Fort Lauderdale
The Dish: Tuna Tostada
57 grams tuna (fresh)
6 ml. soy sauce (tamari)
3 ml. lime juice
3 ml. extra virgin olive oil
6 grams red onions, diced
1 gram Serrano pepper, diced
1 gram chives
1 gram cilantro, chopped
9 ml. chipotle mayo (dried chipotle Adobo, pureed)
3 oz. tortilla chips
Method of Preparation:
- Prepare chipotle mayo by mixing puree with lime juice, and salt. Mix and set aside.
- Dice tuna into small cubes, transfer to bowl on ice.
- Mix in salt, cilantro, chives, red onion, Serrano peppers, soy sauce, lime juice and olive oil.
Spread chipotle mayo on tortilla chips. Spoon tuna mix on chips. Garnish with avocado slices, chives and cilantro.
Burnt grapefruit margarita (Espolòn Reposado, Giffard Pamplemousse, grapefruit)
El Vez at the W Hotel
401 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
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