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October 10, 2013
Recipe Source/Credit: Chef Charles @ Adelina's @ Trilogy
Submitted by: [gourmet10]
Category: Seafood


Ingredients
HALIBUT CEVICHE WITH YUZU, GRAPEFRUIT AND CHILES
Chef Charles Weber

Ingredients & Prep
1 LB
HALIBUT FILET
CUT FILLETS INTO 1/2 INCH STRIPS, THEN CROSS CUT
INTO THIN SLICES
1 EA
RUBY GRAPEFRUIT
SKINNED, CUT INTO SUPREMES AND THEN CUT INTO SMALL PIECES
1/2 C +
GRAPEFRUIT JUICE
SAVED FROM CUTTING INTO PIECES
1/2 C +
YUZU JUICE
1/2 EA
SEEDLESS CUCUMBER
CUT INTO SMALL DICE (LESS THAN 1/4")
1 LG
SERRANO CHILE
MINCED
1 SM
HABANERO CHILE
MINCED
1 LG
FRESNO CHILE
MINCED
1 BNCH
SCALLIONS
CROSS CUT IN THIN SLIVERS
1 BNCH
CILANTRO
CHOPPED FINE
TO TASTE
SEA SALT
Procedure
1
PREP
ALL INGREDIENTS AS INDICATED
2
PLACE THE FISH IN A S/S BOWL, SEASON WITH THE SALT
3
ADD ENOUGH YUZU AND GRAPEFRUIT JUICE TO COMPLETELY SATURATE THE FISH
4
ADD REMAINING INGREDIENTS, AND LET SIT 4
-
5 MINUTES
5
SERVE AND ENJOY IMMEDIATELY



 
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