Not your ordinary work week.
We love this recipe because it feels like an island escape. So, we couldn’t help but encourage you to create your own mid-week getaway. Make it for your partner for a private party smack dab in the middle of the week <gasp>. Make it for girls night and pair with mojitos <applause>. Scale it down to a small plate for a fabu lunch all just for you <birds singing>.
Recipe: Ceviche Carpaccio with Spicy Citrus Vinaigrette
Ingredients
- 1 1/2 lb. fresh white fish fillet (Mahi Mahi, Cod, Halibut, Sea Bass)
- 5 limes, juiced
- 3 avocados, peeled and sliced
- 2 ripe mangoes, peeled and sliced
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1/4 cup olive oil
- 1/2 an orange, juiced
- 1-2 tsp. honey
- 1-2 tsp. chili-garlic sauce
- salt and pepper
Directions
- Flash freeze the fish for 30 minutes until it’s slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra thin pieces. Lay them in an airtight container. Sprinkle the fish with 1 teaspoon of salt, then squeeze 4 limes over the fish. Shake a little, then cover and refrigerate for at least 3 hours.
- Whisk the oil, juices of the remaining lime, and the orange juice together. Add 1 teaspoon each of honey and chile-garlic sauce. Taste and adjust for sweetness and heat. Then salt and pepper to taste.
- To Serve: After 3 hours, drain the juices from the ceviche. Arrange several slices of fish, mango, and avocado on each plate. Sprinkle with fresh mint and cilantro leaves and drizzle with the spicy vinaigrette.
Yield: 6 servings
Prep time: 15 minutes active time, 3 hours, 15 minutes total
Recipe provided by A Spicy Perspective