Warm Potato Confit | Wild Mushroom Napoleon with Pinot Noir Jus

 

Serves 4

 

Ingredients:

• 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

 

Preparation:

• 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.

 

Garnishes:

• Lettuce leaves

• Chulpe corn nuts

• Fresh boiled corn

• Sweet potato, boiled thick slices

• Fried green plantain chips

• Slices of hot peppers - optional

 

Cheers!