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Iceberg Babies® With Seviche

Corporate Chef Beat Giger
Pebble Beach Resorts

(8 Servings)

8 Garden Hearts® Iceberg Babies®

1-1/2 pounds fresh, skinless striped bass (or other whitefish), cut into 1/2-inch cubes

2 cups lime juice, freshly squeezed

1/4 cup kosher salt

1 medium white onion, quartered and thinly sliced

2 avocados, peeled and cut into 1/2-inch cubes

1 orange, juiced

6 green onions, thinly sliced (green only)

1/2 cup fresh cilantro, chopped, reserving 6 sprigs for garnish

2 jalapeños, stemmed, seeded and finely chopped

1/2 cup manzanilla green olives, pitted and quartered

1 red bell pepper, seeded and cut in small cubes

1 yellow bell pepper, seeded and cut in small cubes

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Baked Tortilla Strips

8 7-inch corn tortillas

1 cup vegetable oil

1 teaspoon fine salt

Cure fish 6 hours in advance by mixing fish cubes with lime juice until covered. Add kosher salt and sliced white onion. Stir lightly, adding more lime juice until all fish is fully immersed, cover with plastic wrap, and refrigerate.

Before serving, add the avocado, orange juice, green onions, cilantro, jalapeños, olives, peppers and olive oil to the cured fish. Gently toss all ingredients. Add salt and pepper to taste.

Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip-dry completely. Separate into individual leaves creating five or six lettuce leaf cups. Chiffonade the remaining lettuce.

Arrange the cups on the serving plate in an open circle. Fill each cup with the lettuce chiffonade and top with two full tablespoons of seviche.

Place tortilla chips in the center of the plate.   Garnish with cilantro sprigs.

Chef’s Comments: Iceberg Babies® work well   for this South-of-the-Border favorite, perfect for   a buffet dinner party.

Inspiration for Executive Chefs