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Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce

Chef Dario Pineda-Gutierrez,
Café Dario

A creative re-interpretation on surf and turf, this pretty appetizer combines the freshness of fruit and seafood with the richness of lamb and chocolate. Pisco is a South American liquor distilled from grapes.

Lamb Chops
1 rack of lamb, cut into chops
2 Tbsp minced onions
1 tsp cracked pepper
1 garlic clove, minced
2 tsp chopped parsley
1/2 cup semi-sweet chocolate
2 cups brewed coffee
2 Tbsp Kahlúa liquor
1 tsp butter
salt and pepper
Seafood Ceviche
4 large prawns, sliced
4 large scallops, sliced horizontally
4 large pasta shells
1/2 tomato, diced
1/2 red onion, diced
1/2 avocado, diced
1/4 cup diced papaya
1/4 lemon, juiced
2 Tbsp cilantro
2 Tbsp Rose’s Lime Cordial
1/4 serrano pepper, minced
1 Tbsp pisco liquor
1/2 cup passion fruit nectar

Lamb Chops
1. Season lamb chops with salt and pepper. Grill on barbeque.
2. In a frying pan, sauté onions, parsley and garlic in butter until translucent.
3. Add coffee and bring to a boil. Lower heat and reduce by half.
4. Stirring constantly, add chocolate until incorporated. Add Kahlúa and pepper. Pour sauce over lamb.

Seafood Ceviche
1. In salted boiling water, cook shrimp for 45 secs. Chill and combine with scallops in a bowl.
2. Add remaining ingredients, except passion fruit nectar and pasta. Toss gently.
3. Serve inside cooked pasta shell. Top with passion fruit nectar.

Yield 4 servings

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