Smarter Living: Recipes
Lockwood's Shanghai Bass Ceviche
This delicious recipe was provided by Executive Chef of the Lockwood Restaurant and Bar, Phillip Foss, who constantly strives for "perpetual innovation" and to bring out the "optimal flavor from the freshest, finest ingredients."
- 8 oz Asian carp; in fillet, all bones removed, small dice
- 2 limes; juiced
- 1 tsp chopped parsley
- 1 tsp chopped cilantro
- 4 Niçoise olives; cut into 3 slices to remove pit
- 4 Tbspn tapenade (provençale olive paste)
- 1 tsp olive salt
- 4 slices of garlic croutons (from French baguette)
- 1 red pepper; roasted, peeled, seeded, small dice
- 1 yellow pepper; roasted, peeled, seeded, small dice
- ½ European cucumber; peeled, seeds removed, small dice
- 4 tsp extra virgin olive oil
- 4 pieces of baby fennel
1. Combine the Asian carp and the lime juice in a bowl and allow to macerate for about 4 hours, or until the fish ‘appears’ as though it is cooked.
2. Season with the salt and Tabasco to taste, and fold in the chopped parsley and cilantro.
3. Spoon the tapenade on the bottom of four chilled plates and drag across the plate using the back side of a spoon.
4. Place the red and yellow peppers and cucumber along the length of the tapenade.
5. Place the garlic croutons on this, and top with the ceviché.
6. Place three Niçoise olive slices on the ceviché, lean the fennel along the crouton, and drizzle with the extra virgin olive oil and sprinkle with the olive salt.
last revised 8/9/2011