Seville Quarter

Chef Fritz Hurst, Vivian Rose & Buck Mitchell
130 E. Government St., Pensacola, FL
850-432-1116

Marinated Seafood Ceviche, Pan Seared Pork Tenderloin
with Coconut Balsamic Vinegar Reduction, Chocolate Polenta Souffle Cakes

Marinated Seafood Ceviche

• 1/2 lb. shrimp (25-31 ct.), poached and chilled
• 1/4 lb. scallops, poached and chilled
• 1/4 lb. claw crabmeat
• 2 limes
• 1/4 c. tomato, chopped
• 1/4 c. diced red onion
• 1 orange
• 1 grapefruit
• 1 mango
• 1 tsp. sugar
• 1 tsp. chopped cilantro

Poach seafood and chill. Add juice from limes. Add tomato and onion. Marinate for one hour. Drain liquid. Add peeled and sectioned orange, limes, grapefruit, and mango. Add sugar and cilantro. Mix. Be careful not to break fruit. Return to refrigerator. Serve in a chilled martini glass.

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• 2 pork tenderloins, (5 oz. each)
• Oil
• 4 oz. balsamic vinegar
• 6 oz. Coco Lopez coconut cream

Trim tenderloin of all excess fat and sliver skin. Cut into medallions. Season with salt and pepper. Heat a saute pan with just enough oil to coat the bottom . Add pork, brown on all sides, then place in a preheated 350 degree oven for 5 minutes. Remove from oven. Prepare sauce by adding balsamic vinegar to sauté pan. Reduce by half, add coconut cream and reduce by half. Place sauce on serving plate, place cut tenderloin on sauce, and drizzle with remaining sauce.

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• 1 cup + 2 tsp. whole milk
• 2 1/2 tsp. polenta
• 5 1/2 oz. bitter chocolate
• 1 tsp. unsalted butter
• 5 tsp. sugar
• 3 eggs
• 1/2 tsp. baking powder
• Powdered sugar

Preheat oven to 425 degrees. In a saucepan, bring milk to a boil. Whisk in polenta and cook until mixture thickens. Reduce heat. Cook for another 8 minutes, stirring occasionally. In a double boiler, melt 4 1/2 oz. of the chocolate with the butter. Set aside and keep warm. In a mixing bowl, combine sugar and eggs. Over a double boiler, whisk until warm. Remove from heat. Beat with a mixer until 4 times volume. Set aside. Pour hot polenta into chocolate mixture. Add half of the egg mixture. Fold in. Add baking powder, and remaining egg mixture 1/3 at a time. Do not over mix. Fill soufflé molds, place piece of remaining chocolate in center of each soufflé. Bake for 10 minutes or until soufflé set with a soft center. Dust with powdered sugar.

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