Street Food Warms Your Heart: 31 Bar & Kitchen at 31 Keong Saik Road S(089138) - Tiger Prawns & Mango Ceviche in a Glass Jar at S$14

This is the Tiger Prawn & Mango Ceviche under the Starter & Nibble Category priced at S$14 served here at 31 Bar & Kitchen located at 31 Keong Saik Road.

31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

31 Bar & Kitchen Menu 2015

Core Ingredients include - Fresh mango, fresh raw tiger prawns, cherry tomatoes, onions, lemon, lime juice, coriander, dill, fresh coriander leaves to garnish.

(Editor's Note : **Ceviche is a seafood dish popular in Central & South America where the dish is made from fresh raw seafood cured in citrus juices such as lime or lemon, spiced with chili peppers, with seasonings such as chopped onions, salt, coriander.

This dish is served chilled & must be made fresh. The ceviche is marinated in citrus based mixture consisting mainly of lemon & limes where the citrus acid denatures the proteins in the seafood. Traditionally ceviche are marinated for 3 hours.)

How it is prepared - Here at 31 Bar & Kitchen, Executive Chef Tan Chee Leong first the blanched the tiger prawns to only 50% doneness, then diced them into smaller cubes. The fresh mango is also diced into bite size cubes. To flavor the Ceviche, Chef Tan Chee Leong simply adds finely chopped dill & coriander, in addition pepper & EVOO is added to taste. Generally this starter appetizer is prepared earlier in the day & chilled in chiller ready to be served when the order is placed.

Tasting Notes - The diced fresh mango lends a sweet sourly flavor, the diced tiger prawns are cooked al dente about 40% doneness that gives an added crunchy bite, the cherry tomatoes are halved and contribute to a tarty flavor. Chef Tan Chee Leong uses fair bit of chopped onions, lemon, lime to add citrus twist & a salsa tinge. Lastly Chef Tan uses coriander leaves to garnish. The mango juices are infused into the citrus sauce at the base, lending a strong salsa tinge with a sweet crunchy bite from the tiger prawns, altogether a citrus refreshing taste. This Tiger Prawn & Mango Ceviche is served chilled in a mini jar & is indeed a tasty appetizer for those who love salsa. Coriander finely chopped to give a herbal flavor from coriander.

Altogether when savoring the Tiger prawns & Mango Ceviche, you'll be able to taste sweetness from the fresh mango, strong citrus flavor from the lemon juice, crunchy bite from the onions & blanched cured tiger prawn cubes. There is also a distinct herbal flavor from the blend of herbs used in this recipe : coriander & dill.