Oscar Rito, the chef patron of Jumeirah’s Tortuga Mexican Kitchen and Bar in Dubai’s Mina A’Salam, joined the restaurant in November 2014, fresh from the kitchens of his homeland, Mexico. Previously, Rito ran the award-winning Taste restaurant in Puerto Vallarta, before overseeing the operations of 12 speciality restaurants at Vidanta Mayan Resort Nuevo Vallarta, Jalisco. He trained at a number of world-class restaurants, including elBulli in Spain, Restaurant Vermeer in Amsterdam and Martin Berasategui in Lasarte, San Sebastian. Here, he shares two delicious recipes that will help showcase the flavours of your home-grown coriander.
Green ceviche with tuna and coriander
Serves 2
Ingredients
• 150g fresh tuna
• 3 tbsp red onion, finely chopped
• 5 tbsp fresh coriander, finely chopped
• 90ml fresh lime juice
• 80ml olive oil
• ½tbsp habanero chilli pepper
• ½ fresh avocado, finely sliced
• Salt and black pepper to taste
• 1 piece of radish and coriander leaves (to garnish)
Method
1. Cut the tuna into small cubes and combine with the red onion and chopped coriander.
2. Mix in fresh lime juice, a good pinch of salt, olive oil and the habanero chilli. Season to taste and allow to marinate for around five minutes.
3. To serve, place the tuna mix on a plate, top with some sliced fresh avocado and fresh coriander leaves.
4. Garnish and serve immediately.
Tip
For ceviche, you can use any raw fish, including red snapper, sea bass and grouper.
Duck tostadas with coriander sauce
Serves 4
Ingredients
• 10 corn tortillas
• 200ml sunflower oil
• 1 whole duck
• 10g coriander seeds
• 100g fresh coriander
• 150ml mayonnaise
• 1 chipotle chilli
• 1 serrano chilli
• 10g thyme
• 2L duck fat
• 10g dry chipotle chilli
• 1 white onion, quartered
• 5 garlic cloves
• Fresh avocado
• Salt and black pepper
Method
For the duck:
1. Preheat the oven to 140°C.
2. Cut the duck in half.
3. Place most of the onion plus the coriander seeds and garlic in a large ovenproof dish, then add the duck, chipotle chilli, duck fat and thyme.
4. Cover with aluminium foil and cook for about four hours, until the duck is soft and pulls apart.
For the sauce:
1. Blend the coriander leaves with mayonnaise, serrano chilli, some water, and salt and pepper.
For the tostadas:
1. Heat the oil in a deep saucepan.
2. Cut the corn tortillas into circles with a diameter of 3 centimetres.
3. Deep fry until crispy. Set aside.
4. Add the pulled duck onto the tostadas, top with some onion, coriander sauce, fresh coriander leaves and avocado.
You can also cook the duck in water with onions and garlic until it’s cooked and falls apart.
