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BASS AND POMELO CEVICHE WITH SPANISH OLIVES AND FRIED CAPERS

Updated: March 2, 2012 8:02AM



Makes 2 servings

VINAIGRETTE

½ cup fresh-squeezed pomelo juice

½ cup light olive oil

1 tablespoon cilantro, chopped

Kosher salt

Fresh-cracked pepper

CEVICHE

1 pomelo

½ teaspoon vegetable oil

2 ta

blespoons small capers, rinsed

½ pound sashimi-grade bass, fluke or salmon, thinly sliced (see Note)

3 tablespoons Spanish olives, rinsed, pitted and finely chopped

Kosher salt

Freshly ground black pepper

1 tablespoon fresh chives, finely chopped

Vinaigrette: In a small saucepan over medium-high heat, reduce pomelo juice by half. Whisk juice, olive oil and cilantro in a small bowl. Season with salt and pepper, and set aside.

Prepare pomelo supremes by removing the peel and pith so you have a perfectly clean, round fruit. Using a sharp knife, cut between the membranes at an angle to remove the supremes from the membranes. (You should have a 1/4 cup.)

Heat oil in small frying pan set to medium-high heat. When oil is hot, add capers. Fry until they “open” like flowers and are crispy (about 3 minutes).

In a medium bowl, combine bass, pomelo supremes, capers and olives. Season with salt and pepper. Toss with 4 tablespoons of the vinaigrette, sprinkle with chives and serve immediately.

Note: it’s important to use sashimi-grade fish when making ceviche. Shrimp and scallops are suitable substitutes, though they need to be very lightly poached and chilled before making the dish.

From Randy Zweiban, executive chef/owner of Province

Nutrition facts per serving:

243 calories, 12 g fat, 1 g saturated fat, 62 mg cholesterol, 9 g carbohydrates, 23 g protein, 500 mg sodium, 2 g fiber



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