Citrus Infused Halibut Ceviche
Delicately infused with citrus and a dash of Mezcal and sweet honey this is a wonderful dish to serve as an appetizer for dinner. Dress it up with edible flowers and freshly picked herbs. Serve with warm freshly made tortillas to make dinner in itself.
- 1Ib fresh sushi-grade Halibut
- Juice and zest 6 ripe limes
- 2 tablespoons Mezcal
- 1 teaspoon Red Belly Honey
- ½ teaspoon Kosher salt
- 2 radishes
- 2 small watermelon radishes
- Tomato flowers or other edible flowers to garnish
- ¼ cup of extra virgin olive oil
- Pink salt to finish
Rinse the fish under cold water and pat dry with paper towels.
Place on a cutting board and using a razor sharp knife slice the fish against the grain into paper thin slices about and 1/8th inch.
Arrange the fish in a ceramic dish in single layer. In a small bowl whisk together the lime juice, zest, Mezcal, honey and salt and pour over the fish making sure it is evenly coated. Refrigerate for 30 mins.
Just before serving and using a mandolin thinly slice the radishes.
Remove the fish from the fridge. To serve arrange on a platter and discard excess marinade. Garnish with the radishes and tomato flowers. Drizzle with the extra virgin olive oil and finish with a sprinkling of pink salt.
Recipe courtesy of Val Aikman-Smith
Photography by Eva Kolenko
Food styling by Emily Caneer
Prop styling by Natasha Kolenko
Original Red Belly Honey
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