TURBOT CEVICHE, PEA SALAD, AND LEMON/THYME CRISP

tubot

TURBOT CEVICHE, PEA SALAD, AND LEMON/THYME CRISP

tubot

Ceviche is one of my favorite fish preparations. This South American–inspired technique allows the freshness of the fish to shine.

EXPERIENCE LEVEL: @ YIELD: 12–15 BITES

TURBOT CEVICHE

1⁄2 pound turbot
4 tablespoons lime juice
2 tablespoons diced red onion
4 tablespoons small-diced seeded tomatoes

Dice turbot into small pieces but do not mash. Toss with lime juice, red onion, and tomato. Refrigerate 5–6 hours before serving.

PEA SALAD

1⁄4 cup fresh peas
1 medium shallot, shaved 2 teaspoons olive oil Salt and pepper to taste

Toss all ingredients together and set aside.

LEMON CRISPS

3 (6-inch) corn shells
1 lemon
1 sprig thyme, leaves removed

Preheat the oven to 300°F.

Cut corn shells into 2-inch rounds. Zest lemon into a bowl, and squeeze its juice in also. Chop thyme leaves and add to lemon juice/zest, creating a light paste. Brush the paste onto corn rounds and bake in oven for 10 minutes.

ASSEMBLY:

Place the corn circles on a tray. Place a small amount of turbot ceviche on each crisp and top with pea salad.

CHEF’S NOTES:

Crisps can be made two days in advance but must be kept in an airtight container with a sprig of thyme for additional flavor.

BEST SEASON:

This item is best served on the warm days of late spring and summer.

VARIATIONS:

Use scallops, tuna, or hamachi as a variation for the fish. Instead of using peas, use bean sprouts for a light crunch and flavor.

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