Lunchbreak: Halibut ceviche, prepared by Allium Restaurant chef Sean Murray at Four Seasons Hotel Chicago

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Data pix.
Chef Sean Murray

Allium Restaurant and Bar at Four Seasons Hotel Chicago
120 E. Delaware Place
Chicago
(312) 799-4900
www.alliumchicago.com

http://www.fourseasons.com/chicago/

Halibut Ceviche

Ingredients:
1 lb or 3-4 oz per person small diced ultra-fresh halibut  (The season starts in April and runs through November)
1 cup small diced cucumber, skin on, seeds out
1 cup small diced yellow bell peppers, no seeds or white flesh
1/8 cup small diced red onion or shallots
3 Tbs chopped chives or green onions
1 Tbs sea salt
1 Tbs cracked black pepper
2 Tbs diced jalapenos (1 Tbs chili flakes are a good substitute)
juice of 2 limes, 2 lemons and 2 oranges
3-4 Tbs olive oil

Directions:
Mix all of the ingredients together. Allow to marinate for 10 minutes. Taste and adjust seasoning with sea salt, pepper and lime juice, if necessary. Serve family style with crushed avocado. Garnish with sea salt, cracked black pepper, and lemon or lime juice. Serve with crispy wontons, corn chips, or your favorite added crunch. Make sure the crisps are neutral in flavor, as you want the ceviche to be the star of the show.

This recipe can easily be substituted with shrimp, scallops or Albacore Tuna.

 

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