Ceviche of Smoked Marlin Salad


This is one of the most refreshing salad dishes I make. It's crisp and fresh, and the smokiness of the marlin creates an incredibly memorable experience. I like to say that the thinner the marlin slice the better. Keeping the marlin in the freezer before cutting allows for a thinner slice.

-Chef Conroy

Salad Ingredients

3 oz thinly sliced smoked marlin fish
1 oz thinly sliced red onion
1 oz thinly sliced carrots
1 oz fresh-picked cilantro
1 tsp Scotch bonnet pepper

Escovitch Sauce Ingredients

2 carrots peeled and julienned
1 white onion peeled and julienned
2 tbsp garlic cleaned and chopped
4 pimento or bay leaves, fresh
2 tbsp vegetable oil
1 Scotch bonnet pepper
2 cups vinegar


  • Warm vegetable oil in a sauté pan
  • Slowly add white onions and garlic, sautéing until aromatic
  • Simmer carrots and pimento leaves for 5 minutes or less
  • Carrots should be crunchy and not too soft
  • Add vinegar and allow sauce to cool


  • Thinly slice the smoked marlin and set aside
  • Thinly slice red onion and carrots and set aside
  • Reserve cilantro in a small bowl with water
  • In a bowl combine all the above ingredients with one tablespoon of Escovitch sauce