Recipe courtesy of Harrison Bader
Hamachi Ceviche with Poblano Shooter
- Level: Advanced
- Yield: 10 to 12 servings
- Total: 1 hr
- Active: 1 hr
Ingredients
Hamachi Ceviche:
1 pound skinless hamachi fillet
One 1-inch piece fresh ginger
1 jalapeno
1 orange bell pepper
Juice of 3 limes
Juice of 1 lemon
3 scallions, thinly sliced
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley, plus leaves for garnish
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Poblano Shooter:
4 poblano chiles
1 1/2 cartons unsweetened almond milk
2 large potatoes, cubed
4 makrut lime leaves
2 bay leaves
1/2 teaspoon achiote paste
1/2 teaspoon curry paste
Pinch cumin
Pinch red pepper flakes
Pinch turmeric
Kosher salt and freshly ground black pepper
Juice of 5 limes
Chips:
Vegetable oil, for frying
Corn tortillas
Kosher salt
Ground cumin
Directions
Special equipment:
shot glasses- 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.