BASS AND POMELO CEVICHE WITH SPANISH OLIVES AND FRIED CAPERS
January 31, 2012 11:22AM
Updated: March 2, 2012 8:02AM
Makes 2 servings
½ cup fresh-squeezed pomelo juice ½ cup light olive oil 1 tablespoon cilantro, chopped Kosher salt Fresh-cracked pepper
½ cup light olive oil
1 tablespoon cilantro, chopped
1 pomelo ½ teaspoon vegetable oil 2 ta
½ teaspoon vegetable oil
2 tablespoons 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
3 tablespoons Spanish olives, rinsed, pitted and finely chopped
Freshly ground black pepper
1 tablespoon fresh chives, finely chopped
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