Wednesday, July 11, 2012

Halibut Ceviche

Just came back from Peru where the ceviche is the freshest in the world! Use sole, shellfish or in this case I used Halibut. Also a very simple dish to prepare and takes very little time. In Peru they serve ceviche with a chunk of roasted sweet potato and piece of corn. 
4 ounces super fresh firm white fish
Juice of 1-2 limes or lemons
1/2 red onion thinly sliced
Red Thai chile pepper or jalapeno pepper, halved, seeded and thinly sliced to taste
Basil or coriander for garnish
6 Kalamata olives cut in quarters
sea salt to taste

Dice fish into 1/2 inch chunks. In a bowl add fish with enough lime or lemon juice to cover. Add onions, chile and olives, toss well and marinate for a few minutes until fish is opaque. More fish will require longer marinating time. For this amount only 5 minutes will suffice.

Arrange in bowl or on a plate, sprinkle some salt on top, maybe some freshly ground pepper, then sprinkle on chiffonade of basil or coriander. Lovely and refreshing summer dish.

Halibut Crudo

This dish is ridiculously simple and refreshing. You can use any fish you might find at any reputable sushi restaurant.
4 oz of super fresh sushi grade Halibut
Juice of 1/2 to 1 lime
Extra virgin olive oil to taste
2-3 large basil leaves, chiffonade
1/2 red Thai chile, halved, seeded and thinly sliced
Sprinkle of Fleur de Sel

Put fish in freezer until it is very cold. With a very sharp knife slice thinly and arrange anyway you want or on any serving plate you wish.

Squeeze lime juice on fish first, then oil. Sprinkle Fleur de Sel, add sliced chile and basil. you could use coriander if you prefer as well. Enjoy!