Spicy Hamachi Ceviche With Domaine De Canton Ginger And Coconut Recipes

SPICY HAMACHI CEVICHE WITH DOMAINE DE CANTON, GINGER, AND COCONUT

Steps:

• Slice the Hamachi as thinly as possible and reserve slices in refrigerator. In a mixing bowl, stir together the Domaine de Canton, coconut milk, lime juice, ginger, and chili paste. Season the sliced Hamachi with salt and pepper and add to the mixing bowl. Gently toss to coat evenly. To serve, divide the ceviche evenly between six small bowls, garnish with basil julienne and toasted coconut flakes. Serves 6 Recipe by Eric Ripert, Le Bernadin

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

CEVICHE WITH COCONUT AND GINGER

Steps:

• In a large bowl, toss the snapper with the lemon and lime juices and the salt and let marinate for 1 hour in the refrigerator.
• Meanwhile, to make the coconut-chile sauce, in a skillet, heat the oil over medium-high heat and sauté the onion just until translucent, 2 to 3 minutes. In the jar of a blender, add the sautéed onion, coconut milk, and chiles and puree until smooth; strain through a fine-mesh sieve into a bowl.
• Drain off the marinade from the fish. In a large bowl, toss the snapper with the basil.
• Drizzle half of the coconut-chile sauce over the fish and use the remaining sauce as a dip for the tacos. Serve immediately.
• To serve, place some iceberg slaw in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some slaw, then filling, in a crispy shell, and eat right away.

HAMACHI (YELLOWTAIL) CEVICHE

Steps:

• Mix lime juice, coconut milk, shallot, cilantro and jalapeño in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.

JUICY AND SPICY CEVICHE

Steps:

• Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
• After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
• After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
• Gently stir the cilantro and diced avocado into the ceviche before serving.

MAHI MAHI CEVICHE

Steps:

• Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
• Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

HONDURAN CEVICHE

Steps:

• Place the coconut in the palm of your hand. With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two. (As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.) Rinse the halves and use a table knife to pry the coconut meat away from the outer shell. Using a vegetable peeler, make thin strips of coconut meat until you have 2 1/4 cups. Set the strips aside. (Save the remaining coconut meat for another use.)
• Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth. When ready to serve, toss the tuna in the sauce. Toss again with the coconut strips, cilantro, scallions and chives. Place in small serving bowls and garnish with watercress and red bell pepper.