Serves 6
- 1 pound sashimi-grade skinless halibut fillet, cut into 1/2-inch cubes
- 1 1/2 cups fresh lime juice, plus a few wheels of lime for garnish
- 2 medium poblano chiles, roasted, peeled, seeded and cut into 1/4-inch pieces
- 3 medium (about 5 ounces) raw tomatillos, cut into 1/4-inch dice (about 1 cup)
- 1/2 cup
- Wild arugula, for garnish
- Kosher salt
- Place fish in a large non-reactive bowl and cover with the lime juice (it should float freely). Cover and refrigerate 4 hours, until a cube of fish looks "cooked" at the center when broken open. Drain off the lime juice (it's okay if a small amount remains at the bottom of the bowl).
- Add the poblanos, tomatillos and Kaffir Lime Avocado Puree. Stir to combine thoroughly, then taste and season with salt.
- Divide the arugula among 6 martini glasses and top with a portion of the ceviche. Garnish with a wheel of lime and serve right away.
>>This recipe appears in
Episode #404.
>> For additional recipes and more, visit
www.ming.com
