Amelia Ceja creates a delectable appetizer with this spicy ahi tartare dish. Serve it with chips and/or tostadas. Suggested Wine Pairing: Carneros Pinot Noir.
Spicy Ahi Tuna Tartare
From Amelia Morán Ceja's Kitchen
I love this sophisticated, fresh, and spicy topping for tostadas or chips to use as an appetizer.
Wine: Ceja Pinot Noir
• 1 8-ounce ahi tuna steak
• 4 tablespoons extra-virgin olive oil
• 1 large avocado, peeled, pitted, diced
• 2 minced Serrano chiles
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped red onion
• 1 teaspoon fresh grated ginger
• 1 tablespoon soy sauce
• 1/4 cup fresh lime juice
• 2 teaspoons chopped fresh oregano
• Salt & pepper
Heat ½ tablespoon of oil in a heavy small skillet over high heat for 2 minutes. Brush tuna with ½ tablespoon olive oil; sprinkle with salt and pepper. Place in skillet and sear until slightly brown outside and almost opaque in center, about 2 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill. Serve with chips or over a small corn tostada.
Bay Area photographer Lianne Milton was gracious enough to allow us to post some photos she had taken from a nighttime harvest shot in October of 2009. Please enjoy!
Amelia Ceja revisits her youth in Mexico by preparing one of her favorite breakfast dishes taught to her by her maternal grandmother, Mama Chepa. Arriba arroz con leche!
Arroz con Leche - Rice with Milk
From Amelia Ceja's Kitchen
(serves 6 to 8)
I love arroz con leche for breakfast or as dessert after a meal. This is the easiest recipe prepared by my maternal grandmother Mamá Chepa while I was growing up in a small village in Mexico.
1 cup long grain white rice
2 cups water
3 cups milk
1/3 cup sugar
1 cinnamon stick
Place the water, rice and the cinnamon stick in a medium size pot and bring to a boil -- reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the milk and sugar and bring gently to a boil again -- reduce heat, simmer uncovered and stir continually until creamy about 15 minutes. Can be served hot or cold for breakfast or dessert -- it's yummy!
Join winemaker Armando Ceja, as he introduces the inaugural release of Ceja Vineyards 2009 Blanc de Noir sparkling wine. Salud!
Boasts a mix of youthful and mature elements, featuring dried berry, toast, orange peel and baking spices. Though firmly structured, this is open and accessible, with a creamy intensity and crisp lingering finish.
88% Pinot Noir, 12% Chardonnay.