YORK, Pa. — Both seafood and peaches are in season, and Olivia's combines them together for a taste of summer in a bowl.
Peachy Mussel Ceviche is spread over a Blackened Tuna steak and then served with Sweet Potato Rice.
A Buzz Slide cocktail uses cold brew and chocolate Buzz Balls to energize and refresh.
Meal
Peachy Mussel Ceviche
Ingredients
1 pound, steamed mussels, shells discarded
1 cup, fresh peaches, diced
1 tablespoon, fresh cilantro, finely chopped
1 fresh lime, squeezed
1 tablespoon, scallions, finely chopped
1 teaspoon, fresh garlic, finely chopped
1 teaspoon, fresh jalapeños, finely diced and seeds removed
1/2 cup, peach nectar
1 tablespoon, shallots, finely chopped
Pinch, sea salt
Pinch, black pepper
Directions
Mix all of the ingredients together and set aside.
Blackening Seasoning for Tuna
Ingredients
1 tablespoon, white pepper
1 teaspoon, black pepper
1 teaspoon, cumin
1 tablespoon, smoked paprika
1/2 teaspoon, celery salt
1 tablespoon, curry
2, 8-ounce portions of fresh tuna, blackened
Directions
Mix everything except the tuna together. Towel dry the tuna on both sides, then rub both sides with the blackening seasoning. Chargrill the fish until the internal temperature reaches between 110 - 120 degrees Fahrenheit. Only flip the tuna once.
Sweet Potato Rice
Ingredients
1 cup, rice
2 cups, chicken stock
2 tablespoons, parsley, chopped
4 tablespoons, scallions, finely chopped
4 ounces, butter
2 tablespoons, dill, finely chopped
1 teaspoon, black pepper
2 cups, sweet potatoes, peeled and diced
Directions
On medium-high heat, sauté the butter and scallions for approximately 2 minutes. Add the rice, then sauté for an additional 2 minutes. Add the remaining ingredients and bring everything to a boil, stirring constantly. Cover the pot and place it in an oven preheated to 375 degrees Fahrenheit. Cook the rice for approximately 15-20 minutes, or until the rice is just tender. Take the pot out of the oven and stir the contents. Let it sit for 10 minutes. Serve the Sweet Potato Rice along with the Blackened Tuna steak topped with the Peachy Mussel Ceviche.
Cocktail
Buzz Slide
Ingredients
Buzz Balls, chocolate flavor
Vanilla ice cream
Cold brew coffee
Glass rimmed with icing and coated with sprinkles
Whipped cream
Directions
In a blender, add the Buzz Balls, ice cream and cold brew coffee. Blend everything together until it reaches milkshake consistency. Pour the drink into an icing-rimmed, sprinkle-coated glass. Top the cocktail with whipped cream.
