Daring Outdoors

This Gourmet Venison Ceviche is a testament to how wild game can transcend traditional boundaries and find its place in elegant and sophisticated cuisine. The wildness of the venison is tamed by the vibrant acidity, spices, and herbs, yet its unique flavor shines through, complemented by the sweetness of mango and richness of avocado. It’s an appetizer that promises to intrigue and delight, whether served at an intimate dinner party or a festive outdoor gathering. Pair with a chilled white wine or a crisp rosé to enhance the culinary experience. Enjoy the journey of flavors in each tantalizing bite!

Preparation Time: 30 minutes
Marinating Time: 2-4 hours
Total Time: 2.5 – 4.5 hours
Servings: 4-6

Ingredients:

• 1 pound venison loin or tenderloin, thinly sliced
• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• 1/2 red onion, thinly sliced
• 1 jalapeno, seeds removed and minced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 avocado, diced
• 1 mango, diced
• 1/2 cup coconut milk (optional, for a creamy touch)
• Tortilla chips or plantain chips for serving

Instructions:

1. Marinating the Venison: In a large glass or ceramic bowl, combine the thinly sliced venison, lime juice, lemon juice, red onion, jalapeno, cilantro, mint, cumin, salt, and black pepper. The citric acid in the lime and lemon juice will “cook” the venison, firming the meat and turning it opaque. Make sure the venison is submerged in the liquid.
2. Chilling and Cooking: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but no more than 4. The longer the venison marinates, the firmer the texture will become. If you desire a more traditional ceviche texture, marinate closer to the 4-hour mark.
3. Checking the Flavor: After marinating, taste the ceviche and adjust the seasoning with more salt, pepper, or additional herbs if necessary.
4. Adding Creaminess: If desired, you can stir in some coconut milk at this stage for a tropical and creamy touch to your ceviche.
5. Preparing to Serve: Drain off some of the excess marinating liquid, then fold in the diced avocado and mango. These additions bring a lush texture and sweet contrast to the tangy and earthy flavors of the venison.
6. Plating with Elegance: Serve the venison ceviche in chilled martini glasses or small bowls, garnished with additional mint or cilantro leaves. Accompany with tortilla or plantain chips for a satisfying crunch.