Ceviche of Smoked Marlin Salad
“This is one of the most refreshing salad dishes we make. It's crisp and fresh, and the smokiness of the marlin creates an incredibly memorable experience. We like to say that the thinner the marlin slice the better. Keeping the marlin in the freezer before cutting allows for a thinner slice.
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
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
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
Procedure
- 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
Assembly
- 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