5 Appetizer recipes for rookies; decadent and effortless

Words by Imthishal

Got family, friends or a special someone coming over this weekend? Wanna impress them and be the best host, but you don’t know how? Grab a cold drink and lay back because we’ve got you covered. Lucky for you we live in the Maldives, therefore freshly caught seafood is just a few blocks down. The local market is packed with crisp vegetables and aromatic herbs for us to play around with. The key is in knowing how to use your ingredients correctly and resourcefully, in turn allowing us to obtain maximum flavor and nutrition from it. The recipes below are cost effective, delicious and simple yet sophisticated.

This peruvican appetizer only consists of a few ingredient, yet it is super satisfying and perfect to beat the summer heat

Yield: 8
Time: 30 mins

Ingredients

• 1 pound fresh lean, firm white fish, such as; skinless snapper, bass or rockfish (½ inch dice)
• 1 ½ cups fresh lime juice
• 1 medium white onion, chopped (½ inch dice)
• 2 medium tomatoes (½ inch dice)
• 2 red chillies, thinly sliced
• ⅓ cup chopped cilantro (or coriander)
• 3 tablespoons fresh orange juice
• ½ tablespoons olive oil
• Salt to taste

Method

1. In a mixing bowl combine your fish with the lime juice, let sit in the refrigerator for about 20mins. Make sure the fish is covered with the juice entirely and evenly, as this acid allows it to be slightly cooked. Once opaque it is ready for the next step.
2. In another large bowl combine the rest of the ingredients
3. Remove fish from the lime juice, and toss into your second bowl, add a few tablespoons of
   lime juice, and mix well. Serve with toasted bread or crackers.

We’ve got one of the best tuna in the world, why not use it. The secret is in the doneness, cook it too long and you lose the fish’s unique yet homely taste. Serve this alongside a salad and it’s a meal on its own.

Yield: 4
Time: 11 mins

Ingredients

• 2 tablespoons vegetable/sunflower oil
• 1/2cup sesame seeds (white and black)
• 4 tuna steaks (4 ounce)
• Salt and pepper

Method

1. On a plate lay out the sesame seeds
2. On another plate rub oil, salt and pepper on your tuna
3. Take your tuna and place it against the sesame seeds and press down. Do this for all sides of your tuna steak, until it is entirely covered.
4. Pan on, (cast iron skillet preferably) high heat. Once hot add a little oil and sear for 30 seconds on each side. It should be raw in the middle and cooked on the outside. Serve with wasabi or soy sauce for dipping.

Invented in 19th century California, this dish is loved by many and still on menus today. Tangy, spicy, juicy and fresh, what more could you ask for.

Yield: 5
Time: 15 mins

Ingredients

• 1 pound blanched shrimp
• 1 cup chopped red onion
• 1 cup diced cucumber
• 2 red chillies finely chopped
• 1 ½ chopped fresh tomatoes
• ½ cup ketchup
• 2 tablespoons lime juice
• ¼ cup chopped coriander
• 3 tablespoons tabasco

Method

1. Peel, devein and blanch shrimp. Cut half on your shrimps into chunks (the other half for presentation)
2. In a large bowl combine all ingredients, as well as shrimp. Gently combine well and let chill.
3. serve in parfait glasses or small bowls, don’t forget to garnish with the rest of the whole shrimp
4. serve with any desired crispy chips.

The cool thing about bruschetta is you can build your own. Use your imagination and palette to understand what ingredients could pair and compliment each other perfectly to create your own. Even with 20 guests to serve this starter is so easy and quick that it could be done in minutes, if your prep is ready.

Yield: 10
Time: 1 ½ – 2 hours

Ingredients

• 450g cherry tomatoes
• 3 garlic cloves (grated)
• 6 sprigs fresh thyme
• Equal parts Olive oil and
• vegetables oil
• 1 tablespoon balsamic
• vinegar
• Salt and pepper
• 1 baughetta
• 1 pack ricotta cheese

Method

1. The first part of the prep is making tomato confit, though it takes time it is unquestionably simple. In a baking dish, add your tomatoes, grated garlic, thyme, equal parts olive oil and vegetable oil. It is ideal to only use olive oil, however to lower cost this is an alternative method.
2. Make sure the tomatoes are half-way submerged. Sprinkle your seasoning and balsamic on top, gently toss.
3. Bake at 130°C for a little over 1 1/2 hours. Tomatoes must wrinkle, not burst.
4. Until that cools down, toast your baguette slices.
5. Begin assembling your bruschetta; bread, ricotta, confit tomato, and serve.

Addictive and vibrant best describe this south-east asian roll. So simple you could do it in your sleep, paired with a peanut or sweet chilli dipping sauce, it just doesn’t get any better.

Yield: 7
Time: 20 mins

Ingredients

• 1 pack rice paper sheets
• 50gms dried vermicelli noodles
• 1 head of lettuce (any soft lettuce; butter lettuce, oak)
• 1 cup bean sprouts
• ¼ cup mint leaves
• ¼ cup coriander
• 1 carrot (matchsticks)
• 1 cucumber (matchsticks)

Method

1. place vermicelli noodles in a bowl and pour warm water over it, cover with a lid and let sit for 2mins. Afterwards, drain and set aside.
2. Prepare your vegetables. Cut carrot and cucumber into matchsticks, pluck your mint and coriander leaves, and remove the crunchy core of your lettuce. Set aside.
3. Fill a large bowl (big around to fit the rice paper sheets) with warm water.
4. Gently and quickly dip your rice paper into the water making sure it is soaked but not so much that it begins to soften quickly. 2 seconds on each side would be enough.
5. Bring to a clean and smooth surface, place your vegetables, herbs and noodles, a little below the center of the sheet. Carefully roll, similar to a burrito or a wrap. Fold left and right sides, then starting from the bottom, roll firmly upwards.
6. serve with desired dipping sauce.