Chef Massimo's Kitchen: bring summer to your table

Summer is all about enjoying the outdoors and while the daytime heat can be (at times) unbearable, the evenings offer the perfect opportunity for dining al fresco. The foods and dining style should kept simple, inspired by the scenery, whether around a pool, at the beach or in your backyard.

Seasonal ingredients are the base for these recipes that will bring fresh summer flavours to your table.

Mango Guacamole

Serves 4-6 people

¼ cup white vinegar
2 lemons, juiced
2 limes, juiced

½ small red onion, chopped
1 garlic clove, finely chopped
3 teaspoons salt
4 ripe Hass avocados, chopped
1 ripe mango, chopped
¼ bunch cilantro, chopped
3 scallions, chopped
1 red chili, seeded, chopped

Method:

In a medium bowl add vinegar and citrus juices.
Mix in the chopped red onion and garlic; add a pinch of salt and marinate for 5 minutes.
Add all other ingredients including the remaining salt, reserving some of the scallion and cilantro for garnish. Stir well.
Taste and add more salt if desired, then garnish with scallion and cilantro and serve with tortilla chips.

Zesty Shrimp Ceviche

Serves 4-6 people

2 pounds wild shrimp, peeled and cleaned
2 plum tomatoes, chopped
3 tomatillos, finely chopped
2 lemons, juiced
1 lime, juiced
½ white onion, peeled, finely chopped
½ green pepper, diced
½ yellow pepper, diced
½ jalapeño pepper, seeded and finely chopped
½ bunch cilantro, chopped
3 scallions, finely sliced
3 tablespoons olive oil
2 teaspoons sea salt for seasoning
¼ teaspoon cumin powder
¼ teaspoon coriander powder
¼ teaspoon mild chili powder

Method:

Fill a medium pot with water and a few tablespoons of salt. Bring to boil.
Add shrimp, steam for one minute, take out. When cool, chop shrimp and set aside.
In a serving bowl add all other ingredients and mix well.
Add chopped shrimp and mix well.
Season with salt and let marinate for 10-15 minutes.
Serve with a side of yucca, plantain or corn chips.

Peaches and Cream

Serves 4-6 people

4 ripe peaches, peeled, pitted and halved
2 cups red wine
1 lemon, zested and juiced
12 mint leaves, finely chopped
1 teaspoon sugar
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Toasted pistachios for garnish

Method:

Preheat the barbecue on high.
Soak the halved peaches in red wine for 10 minutes. (Reserve and enjoy the wine afterwards!)
Grill each side of the peach for 3 minutes. Cool and slice as desired.
In a bowl, toss peaches with chopped mint, lemon juice and sugar.
In another bowl add heavy cream, powdered sugar and vanilla and whisk to thick consistency.
Layer peaches in a serving bowl, top with whipped cream and sprinkle with toasted pistachios.

Massimo De Francesca is the executive chef at Kimpton Seafire Resort + Spa.

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This article appears in print in the July 2021 edition of Camana Bay Times.

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