|Bonito's Version of Tiradito de Thon|
|Unfortunately, mine didn't come with this view from Bonito|
|Rue Lubin Brin|
Gustavia, St. Barthelemy FWI
Silken fish coated in citrus and soy, the earthy nuttiness of sesame oil, the sweetness of crabmeat and the crunch of perfectly dressed seaweed salad, that's the explosion of taste that left me, a month later, wistful for another plate of Tiradito of Tuna. In my earlier post, “15 Things you really must eat in St. Barth”, I promised that I would share the recipe for the fantastic "ceviche" we ate at Bonito, a wonderful hillside restaurant overlooking Gustavia’s beautiful harbor. And the food at Bonito is every bit as magnificent as the view. The well-travelled chef, Laurent Cantineaux, has brought influences from all over. Chef Cantineaux has worked at Daniel, here in New York, for Guy Savoy and the Troisgros brothers in France and then landed in Caracas, Venezuela where he was the Executive Chef at Café Atlantique. There must have been a side trip to Peru at some point because Peru in the birthplace of the Tiradito. Without question, Chef Cantineaux' tiraditos are reason alone to head directly to Bonito right after you’ve touched down in St. Barth.