Recipe: Tuna Ceviche and Sangria Blanca

June 15, 2012 5:10 PM EDT | By Staff Writer
Tapas
These little bites go a long way. (Photo: Wikimedia Commons)

Sometimes, you want to change things up. It's not that you don't like how things have been, it's just... maybe there's a better option out there, or something more exciting? It's okay, you don't have to explain it to us, we get it: you're bored. We'll help you break out of those summer doldrums by giving you a sweet-and-fruity spin on the classic sangria that uses white wine instead of red, and and show you how to serve it up with some little bites.

1. Sangria Blanca

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The star of every spanish meal isn't the little bites; it's the one drink that holds it all together. As such, we're going to spend some time making the sangria blanca, which is a summertime sip of sweet, pale fruits swimming in sauvignon blanc.

Start with as many bottles of wine as your pitcher will hold. For most, that's two. Add one-fourth a cup of Spanish sherry, with more to taste if you're a sherry fan. There's your spanish base. To this, add 1/2 cup Triple Sec, a bunch of seedless white grapes, zest of one lemon and one orange, another lemon, unreeled and sliced; another orange, unreeled and sliced; three peaches, pitted and sliced; one honeydew, peeled, seeded, and diced.

Mix that all up and put that in your fridge for 48 hours. Just before you serve it, add a half a liter of club soda.

2. Tuna Ceviche

Grab a fresh sushi-grade tuna steak from your fishmonger and cut it into cubes. Put it in a ziploc bag and add a cup of fresh-squeezed lime juice. Let the acidity in the lime juice "cook" the tuna for an hour. Divide into portions and serve it up with chopped, fresh avocado.

Enjoy your Sunday afternoon!



 

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