Black Cod Ceviche with Cucumber Chiltepin Salsa

Recipe from Ryan Littman, Executive Chef, JW Marriott Starr Pass Resort and Spa

by C&RB Staff (editor@clubandresortbusiness.com)
May 2008
 

Yeild: 6-8 servings

Amt                  Ingredient
Juice of 5 Key Limes
Juice of 2 Oranges
½ cup               sliced red onion
3                      cloves sliced garlic
6                      small Cilantro sprigs
1 lb.                 Black Cod fillet sliced thin

For Salsa:

1                      European cucumber, peeled seeded and small diced
1                      juicy tomato, seeded and small dice
½ cup               papaya small dice
½ cup               avocado small dice
1                      seeded jalapeno brunoise
2 Tbsps.           rough chopped cilantro
1 Tbsp.            red onion small dice
6 each              crushed chiltepins
2 Tbsps.           white balsamic
1 Tbsp.            agave nectar
Kosher Salt to taste

• Combine first five ingredients and sliced fish in non reactive bowl. Cover and refrigerate for 3 hours.
• For Salsa, gently combine all ingredients in non reactive bowl and refrigerate for 30 minutes.
• Next, drain off excess liquid from fish and gently mix with Salsa.
• Serve in chilled Margarita Glass or Totopo