Halibut Ceviche with Coconut, Yuzu, Pickled Red Chili Featured

Halibut Ceviche with Coconut, Yuzu, Pickled Red Chili

A fun twist on ceviche kicks off Salty's "Just for the Halibut" Festival 2016. Halibut squares are cured in an aromatic mix of citrus juices and zest. Finished with a creamy sauce made with coconut milk, coconut vinegar, yuzu juice (sour Japanese citrus fruit), fresh ginger, garlic and sea salt. Garnished with julienne red fresno chiles pickled in shaved garlic, coriander, clove, chile flakes, yuzu and rice wine vinegar. You've never had a ceviche quite this elegant. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Halibut Ceviche with Coconut, Yuzu, Pickled Red Chili

Serves 2

Ingredients

6 ounces fresh halibut
2 teaspoon sea salt
2 teaspoon sugar
2 limes, zest and juiced
2 lemons, zest and juiced
1 orange, zest and juiced
coconut sauce, recipe follows
pickled chilies, recipe follows

Directions

Slice halibut into 1 1/2 inches x 1/4 inch squares/shingles. Lay the pieces in a medium-size glass dish, and be sure not to stack the halibut. Season with salt and sugar on both sides. Zest lime, lemon and orange directly over the halibut making sure each piece is coated. Squeeze the juice of lime, lemon and orange over the halibut so the juice covers the fish. Lay plastic wrap over the fish and chill in the refrigerator for 2 hours or until fish turns white.

Coconut Sauce Recipe

Ingredients

1 cup coconut milk
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon sea salt
1/4 cup coconut vinegar
1 teaspoon yuzu

Directions

Add coconut milk to a blender and turn on low. Add ginger, garlic and sea salt. Slowly add the coconut vinegar. Blend until mixture thickens, about 45-60 seconds. The mixture should have a velvety, smooth texture. Add yuzo blend for one more second. Chill.

Pickled Chilies Recipe

Ingredients

1 cup rice wine vinegar
2 tablespoons yuzu
1 teaspoon dried chili flake
2 cloves garlic, sliced thin
1 teaspoon coriander
1 teaspoon cloves
1 1/2 teaspoon salt
1 red jalapeno, seeded and sliced
4 sprigs cilantro, for garnish

Directions

In a sauté pan over medium heat combine vinegar, yuzu, chili flake, garlic, coriander, cloves and salt. Bring to a boil. Place sliced jalapeno in a heatproof bowl. Pour vinegar mixture over jalapeno and cool to room temperature.

Plating the Dish

To serve, use a large spoon and cover plate with coconut sauce. Lay the halibut slices shingle style across the coconut sauce. Lightly season with sea salt. Garnish with pickled chilies and cilantro. Sprinkle with a bit of yuzu.

Chef’s Note: You can find yuzu, coconut milk and coconut vinegar at any local Asian market.

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