Photo by Colin Quirt

Conrad’s Ceviche

Recipe

Conrad Gonzales of Valle Fresh says his inspiration for this recipe came from a love of citrus-cured fish. He says, “Tuna, salmon, halibut, shrimp, scallops—I love playing with different flavors and textures of ceviche. I like a creamy and crunchy element in the form of avocado and fresh fried corn chips.” This particular recipe is a classic ceviche that uses a local halibut or snapper along with peppers and tomatoes sourced from a local farm. He suggests pairing it with a rosé, Pinot Grigio or Sauvignon Blanc.

Makes 6–8 appetizer servings

1 pound very fresh, local fish fillets (use a lean white fish)

1 cup fresh-squeezed lemon juice

12 cup yuzu juice

14 cup fresh-squeezed grapefruit juice

1 medium onion, finely chopped

2 large heirloom tomatoes, medium diced

2 charred poblano peppers, seeded and peeled, finely chopped

4 padrón peppers, finely chopped

1 cucumber peeled and small diced

1 bunch cilantro, chopped

Salt and pepper, to taste

Slice the fish into small bite-sized, even pieces. Combine fish and citrus juices in a bowl and let marinate in the refrigerator for 2 hours. Juice should completely cover fish. The citrus juices will “cook” the fish, changing it from translucent to white and opaque.

Strain the juice off of the fish and then add all the other ingredients to the fish. Stir gently to combine. Taste and add salt and pepper as needed. Serve with tortilla chips and avocado.

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