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Warm Potato Confit | Wild Mushroom Napoleon with Pinot Noir Jus


Serves 4



  • 1 ½ pounds fish filets, fresh and finest quality  (Corvina, Halibut, Mahi-Mahi)

  • 1 red onion, thinly sliced

  • 1 tablespoon ginger thin sliced

  • 1 cup freshly squeezed mix of regular and Key limes

  • 2 habañero peppers, cut in half, without seeds and deveined

  • 3 Sprigs of fresh cilantro, chopped

  • olive oil, first press-extra virgin

  • finely chopped cilantro

  • coarse sea salt



  • Cut the fish into small cubes, place in a glass bowl and cover with cold water (helps keep firmness) and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.

  • Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.

  • Rinse the fish to remove the salt.

  • Place the cubes of fish, onions, ginger and hot peppers in a glass bowl and pour the lime juice over the ingredients.

  • Sprinkle with a little bit of salt.

  • To minimize the acidity of the limes you can put a few ice cubes in the mix.

  • Cover and refrigerate for about 15 minutes.

  • Remove the cilantro sprigs and the hot peppers from the mix.

  • Taste the fish ceviche and add additional salt if needed.

  • Use a slotted spoon to remove the fish and onions, ginger from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.

  • Serve immediately with your choice of garnishes/sides.



  • Lettuce leaves

  • Chulpe corn nuts

  • Fresh boiled corn

  • Sweet potato, boiled thick slices

  • Fried green plantain chips

  • Slices of hot peppers - optional





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