Spicy Hamachi Ceviche With Domaine De Canton Ginger And Coconut Recipes

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

COCONUT-GINGER CEVICHE

Steps:

• Cut the filet long ways into about 1 inch strips, slice those about 1/4 inch diagnally, put into a large glass or plastic bowl, cover with lime juice, vinegar, soy sauce, chiles, ginger, shallots, and garlic, and toss until well mixed, cover with plastic and marinade in your fridge for about an hour, or until the fish is just barely translucent. Add coconut milk, carrot, mango, onion, and pepper and toss. Season with sea salt and freshly ground pepper to taste, marinade for an additional 10-30 minutes. Just before serving fold in your fresh herbs and adjust seasoning. Serve in a chilled cocktail glass or over a halved avocado. Disfrute

SPICY HAMACHI CEVICHE WITH DOMAINE DE CANTON, GINGER, AND COCONUT

Steps:

• Slice the Hamachi as thinly as possible and reserve slices in refrigerator. In a mixing bowl, stir together the Domaine de Canton, coconut milk, lime juice, ginger, and chili paste. Season the sliced Hamachi with salt and pepper and add to the mixing bowl. Gently toss to coat evenly. To serve, divide the ceviche evenly between six small bowls, garnish with basil julienne and toasted coconut flakes. Serves 6 Recipe by Eric Ripert, Le Bernadin

CEVICHE

Steps:

• Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.