Copyright ©2011 Mary Sue Milliken & Susan Feniger
LOS ANGELES, CA & LAS VEGAS, NV
1 lb skinless, boneless Pacific halibut, cut in 1/4-inch dice
1 cup freshly squeezed lime juice
1/2 red onion, diced
1 Aji amarillo chile, stem and seeds removed, minced
1/2 to 1 jalapeño, stem and seeds removed, diced
1/2” piece of fresh ginger, peeled and minced or grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, chopped
1 1/2 tsp Aji amarillo paste
salt, to taste
plantain chips or tortilla chips, for garnish
Pickled Red Onions (see recipe below), for garnish
sliced California avocado, for garnish
In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/2 cup of lime juice.
Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.
INGREDIENTS [PICKLED RED ONIONS]
[Yields 5 1/2 cups]
1 lb red onions, thinly sliced
1 cup white vinegar
1 tsp cracked black pepper
1 tsp roughly chopped cumin seeds
1 tsp dried oregano
4 cloves garlic, sliced
2 T sugar
1 1/2 tsp salt
1 beet, trimmed, peeled, and cut into 8 wedges
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.