Ceviche

Ingredients:

  • 8 ounces White Fish, Halibut, cubed in small pieces
  • 2 tablespoons fresh ginger, grated, juice extracted
  • 1 tablespoon celery, minced
  • 1 teaspoon garlic, minced
  • 1/2 cayenne chile, minced
  • 3 limes, juiced
  • Salt
  • Pepper, combination of white and black
  • 1/2 red onion, julienne
  • 1/4 bunch cilantro, finely chopped
  • 1 sweet potato, cooked, cut into bit size pieces
  • 1 white corn, boiled with a bit of sugar, lime, and anise seeds
  • 4 leaves bib lettuce

Directions:

  1. Place fish, ginger, celery, and garlic in a glass or stainless-steel bowl.
  2. Add lime juice and mix.  The fish will cook in the lime juice,
  3. Season with salt and pepper and set aside for 20 minutes.  Toss fish in bowl a few times while marinading so make sure lime juice is coating fish.
  4. Soak red onion in water with 1 teaspoon of salt for 15 minutes.  Rinse onions and place on top of fish.
  5. Plate the sides, sweet potatoes and corn on to bib lettuce.
  6. Check fish to make sure it is cooked.  If it is, softly mix in the onion and cilantro.  Be careful to not mush the ingredients.
  7. Wait for 5 minutes.  Re-season.

Source:  Chef Freyka Nunez del Prado, Harmons Cooking School

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