Midday Fix: Escolar crudo, prepared by chef Devon Quinn of Eden and details about the First Look for Charity event

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Chef Devon Quinn, Eden

Mike McGrath, Chicago Auto Show Chairman

1748 W. Lake Street
(312) 366-2294

First Look for Charity
Friday, February 10
7:00 p.m. - 11:00 p.m.
McCormick Place

For tickets:



 2017 Chicago Auto Show – Media & Website Information Sheet

Dates: Saturday, Feb. 11 – Monday, Feb 20

Location: McCormick Place, 2301 S. Lake Shore Drive, Chicago, Illinois

Show Hours: Feb. 11 – 20: 10 a.m. – 10 p.m.; Feb. 20: 10 a.m. – 8 p.m.

Ticket Prices: Adults $13, Seniors $7, Kids age 7-12 $7, Kids age 6 and under free

Special Days: Women’s Day, Wednesday, Feb. 15

Hispanic Heritage Day, Friday, Feb. 17

Family Day, Monday, Feb. 20

Chicago Auto Show Food Drive, Feb. 15 - 17

Escolar Crudo

3 oz escolar
2 oz sand pear
1/2 tsp scotch bonnet
1 Tbs red onion
1 Tbs coriander/cilantro leaves
1 oz pomegranate seeds
1 Tbs celery
1 Tbs calamansi vinegar
1 Tbs lemon oil

Slice the escolar fish thinly with a sharp knife. Season the fish with Kosher Salt. Dice the pear, celery, onion and scotch bonnet to make the relish. Add chopped cilantro/coriander leaves, pomegranate seeds, calamansi vinegar, and lemon oil to relish. Season the relish with salt and pepper to taste. Plate the fish, and dress it with the relish mix. Season with additional sea salt, vinegar and oil and serve.