Warm Potato Confit | Wild Mushroom Napoleon with Pinot Noir Jus
Serves 4
Ingredients:
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1 ½ pounds fish filets, fresh and finest quality (Corvina, Halibut, Mahi-Mahi)
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1 red onion, thinly sliced
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1 tablespoon ginger thin sliced
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1 cup freshly squeezed mix of regular and Key limes
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2 habañero peppers, cut in half, without seeds and deveined
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3 Sprigs of fresh cilantro, chopped
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olive oil, first press-extra virgin
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finely chopped cilantro
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coarse sea salt
Preparation:
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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.
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Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
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Rinse the fish to remove the salt.
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Place the cubes of fish, onions, ginger and hot peppers in a glass bowl and pour the lime juice over the ingredients.
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Sprinkle with a little bit of salt.
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To minimize the acidity of the limes you can put a few ice cubes in the mix.
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Cover and refrigerate for about 15 minutes.
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Remove the cilantro sprigs and the hot peppers from the mix.
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Taste the fish ceviche and add additional salt if needed.
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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.
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Serve immediately with your choice of garnishes/sides.
Garnishes:
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Lettuce leaves
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Chulpe corn nuts
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Fresh boiled corn
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Sweet potato, boiled thick slices
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Fried green plantain chips
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Slices of hot peppers - optional
Cheers!


