Peruvian Seafood Ceviche w/Rice Crisp
*Gruner Veltliner, Austria
Peruvian Ceviche
Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you’re preparing and serving.
4–6 SERVINGS
INGREDIENTS
LECHE DE TIGRE
- 2/3 cup fresh lime juice
- 2 garlic cloves, smashed
- 2 tablespoon (packed) chopped fresh cilantro leaves
- 1/2 habanero chile, seeded, halved lengthwise
- 1 small red onion, chopped
- 1/2 cup bottled clam juice (optional)
- Kosher salt
CEVICHE
- 1 small sweet potato (about 8 ounces)
- 1 ear of corn, husked
- 1/2 habanero chile, seeded, halved lengthwise
- 1 pound haddock, cut into 1/2-inch cubes
- 1 small red onion, quartered and thinly sliced, divided
- Kosher salt
- Cilantro leaves
PREPARATION
LECHE DE TIGRE
- Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
CEVICHE
- Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
- Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.
- Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
- Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
Seared Local Scallops w/Bacon Brittle
*Cocktail of Apple Puree and Bourbon
BACON BRITTLE
- 1 ounce butter
- ¾ cup sugar
- ¼ cup light corn syrup
- ¼ cup water
- ¼ teaspoon of baking soda
- Pinch of salt
- 1 cup apple smoke bacon rendered and chopped
Method:
- In a medium saucepan cook first 4 ingredients to light golden brown.
- Add baking soda and salt off of the fire mixing constantly.
- Add rendered bacon and spread on sheet pan with parchment and allow to cool completely. Can be processed coarsely or a fine powder.
KENTUCKY ORCHARD SPRITZER (Signature drink to be served with dish)
- 2 oz Jim Beam Black Label
- 3/4 oz Local Honey
- 1 oz Fresh-Muddled Meyer Lemon
- 1 oz Fresh-Muddled Granny Smith Apple
- 2 oz Angry Orchard Hard Cider
- 1 Sprig of Fresh Mint (garnish)
Method:
- Muddle lemons and apple with honey inside shaker.
- Add ice and Bourbon
- Chill ingredients and strain into a Collins glass (without ice)
- Top with cider
- Garnish with lemon wheel and fresh sprig of mint
Here are the pictures from the event!