pic1

Gabbi’s Summer Guide | Fourth of July!

My family and I love to spend summer evenings outside and prepare fresh, seasonal food on the grill that is both easy and delicious. This Fourth of July, enjoy these recipes with no baking or oven required! Our Ceviche Fresco is refreshing and combines a variety of flavors for a satisfying starter or entree. For an easy, no-fuss dessert, our Grilled Peach Crumble is prepared on the grill and served warm with chantilly cream and almond crumble. Whether you are hosting this years party or preparing a summer meal at home, these recipes can be enjoyed all summer long. We wish you a safe and happy Fourth of July. Buen Provecho!  ~Chef Gabbi

 

pic2Ceviche al Fresco

This is one of my favorites and a true Gabbi’s classic! This entree is great year round and a hit at any BBQ.
Serves 8-10

Avocado Basil Salsa

2 ea. serrano chiles
2 ea. avocados
4 tbsp. fresh lime juice
5 ea. basil leaves
2/3 cup cilantro, chopped
Maldon sea salt, to taste

Blend all ingredients together until smooth. Add fish stock or water if consistency is too thick. Set aside. 

Ingredients:
1 lb. Mexican sea bass, sliced into bite size pieces
1 ea. cucumber, diced
1/2 c. red onion, sliced thin
1 c. fresh cilantro
4 c. fresh lime juice
2 ea. fresh orange juice
1 tsp. whole pink peppercorn
1 ea. avocado, diced
3 ea. radish, sliced thin

Preparation: 

  1. In a sautee pan, toast the whole pink peppercorns. Once toasted, finely ground in a spice grinder. Set aside.
  2. Combine the fish, lime juice, and orange juice. Let marinate for an hour. 
  3. Strain the juices from the fish and combine the rest of ingredients. 
  4. Salt to taste
  5. On a serving plate, place the Avocado Basil Salsa on the bottom. Top off with the ceviche and garnish with sliced avocado and radish.

 

pic3

 Grilled Peach Crumble

Peaches are at the peak of their season and are complimented with this easy chantilly cream and almond crumble. Enjoy this easy and delicious recipe all summer long! 

serves 4-6

4-6 yellow peaches, halved and pitted

Grill the peaches face down for 10-15 minutes over medium heat. The peaches will soften and caramelize with grill marks. Set aside.

Almond Crumble

150 g. almonds, sliced
150 g. butter, chilled
150 g. raw sugar
105 g. cake flour
45 g. rolled oats

Combine all ingredients and line on a sheet pan. Over medium heat on the grill, place the sheet pan and let crumble cook for 10 minutes or until golden brown.

Chantilly Cream

10 oz. whole cream
1.5 oz. white sugar
1 ea. fresh lime zest
2.5 tbsp. Grand Marnier

Combine all ingredients in a mixer and blend until whipped, keep chilled and set aside. 

Assembly

Place peaches face up on a plate or bowl. Dollop with the Chantilly Cream and top it off with the Almond Crumble. 

@gabbis_kitchen /gabbismexicankitchen @gabbis_kitchen
Menu
Top
X