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
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.
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.
3 (6-inch) corn shells
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.
Place the corn circles on a tray. Place a small amount of turbot ceviche on each crisp and top with pea salad.
Crisps can be made two days in advance but must be kept in an airtight container with a sprig of thyme for additional flavor.
This item is best served on the warm days of late spring and summer.
Use scallops, tuna, or hamachi as a variation for the fish. Instead of using peas, use bean sprouts for a light crunch and flavor.