Nana Executive Chef Anthony Bombaci's Langoustine Ceviche
In part one of this week's Three Course Meal, we gave you a look at Anthony Bombaci, executive chef of Nana. In part two, we asked Bombaci to complete our thoughts for us. In today's final installment he shares a recipe for Ceviche of Dublin Bay Langoustines.
Great ceviche is all about using the freshest of ingredients. So don't skimp. Get the good stuff.
Ceviche of Dublin Bay Langoustines
For six portions
16 oz langoustine meat, cleaned from the shells
2 oz lime juice, only fresh squeezed
1 oz good quality olive oil
Sea salt to taste
1 jalapeno, sliced thinly on a mandolin
1/3 red onion, sliced into thin rings on a mandolin
1 lime, cut into triangles (supremes cut into pieces)
½ bunch cilantro, leaves only
In two small bowls filled with ice water, add the jalapenos and red onions (separately).
In another small mixing bowl, mix the langoustines, lime juice, olive oil and salt. If the langoustine meat has been partially cooked to remove it from the shell, this mixture is ready to eat immediately... If the meat is completely raw, allow to "cook" on the table for 5-10 minutes.
Drain the jalapeno and onion and place on a paper towel. Pat dry.
On a plate, arrange the langoustines, jalapeno slices, red onion and lime pieces. Garnish with sel gris, olive oil and cilantro leaves (lots of them!).