| | |  Entertainment | Restaurants & Dining | December 2008 
Tantalizing Tuna at Daiquiri Dick's
 Laura Gelezunas - PVNN
Take advantage of the fresh seafood bounty in the Bay of Banderas. Guest Chef, David Gurewitz, at Daiquiri Dick's Restaurant did just that when he visited Puerto Vallarta during Festival Gourmet 2008.
Though this year's Gourmet Festival has come and gone, and David has returned to his job at Lark Restaurant in Seattle, you can still get a taste of his culinary expertise at Daiquiri Dick's where his tantalizing recipes are adding to the restaurant's repertoire of eclectic menu items and daily specials.
Whether cooking in Seattle or Vallarta, David is quite familiar with seafood preparation and dishes, and has graciously agreed to share his recipe for Tuna Carpaccio with our readers:
Tuna Carpaccio
1 kilo very fresh tuna, sliced very thin, Sashimi style
Salad Topping
2 cups sliced fennel bulbs
2 Tbs chopped fennel leaves
1 Tbs lemon juice
1 cup lemon pulp
1 Tbs lemon zest
3 Tbs extra virgin olive oil
1/4 cup sliced green olives
3 tsp coarse sea salt (or salt to taste)
2 Tbs roasted fennel seeds
Arrange sliced tuna on a chilled plate.
Top with the fennel salad and sprinkle with salt and crushed fennel seeds.
A Puerto Vallarta landmark for more than 30 years, and right on the beach, Daiquiri Dick's is open for breakfast, lunch and dinner everyday from 9 am to 11 pm. (Closed Tuesdays May 1 - October 31) Reservations are recommended.
 Daiquiri Dick's contemporary design exudes a quiet elegance that invites relaxation, and its tropical location at Olas Altas 314 on Los Muertos Beach offers the perfect atmosphere for enjoying spectacular views of Banderas Bay. For reservations call [322] 222-0566. For more information, visit DDPV.com.
Click HERE to read more about Daiquiri Dick's. |
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