4
1 rating

Halibut Ceviche

What sets Hearthstone Kitchen & Cellar apart from other restaurants in Las Vegas is its innovative and...

Hearthstone Kitchen & Cellar

What sets Hearthstone Kitchen & Cellar apart from other restaurants in Las Vegas is its innovative and forever-evolving menu that includes the current season's freshest ingredients. This summer, under the direction of executive chef Brian Massie, Hearthstone is offering a new menu of crafted house-made dishes including this seasonal, mouth-watering halibut ceviche. This dish completely encompasses summer's zesty and bold flavors.

Ingredients

For the ceviche vinaigrette:

  • 1 1/2 Cup lemon juice
  • Lemon zest from one lemon
  • 1/4 Cup honey
  • 2 1/2 Cups extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste

For the citrus vinaigrette:

  • 4 Cups mountain dew
  • 2 Cups yuzu juice
  • 1/4 Cup lemon juice
  • Lemon zest from two lemons
  • 3 Tablespoons honey
  • 1/4 Cup extra-virgin olive oil
  • Salt, to taste
  • Pepper, to taste

For the halibut:

  • 3 1/2 Ounces halibut, diced
  • 4 basil leaves, chopped
  • 1 Tablespoon shallot, minced
  • 1 Tablespoon cucumber
  • 1 Tablespoon jalapenos
  • 3 Tablespoons avocado, diced
  • 1 1/2 Ounce ceviche vinaigrette
  • 3 fresno chile halves, sliced
  • 5 micro hearts of fire leaves
  • 1/2 Teaspoon puffed wild rice, cooked
  • Pinch of flower petals
  • Salt, to taste
  • Pepper, to taste
  • 1 1/2 Ounce citrus vinaigrette

Directions

For the ceviche vinaigrette:

Combine everything in a blender and blend until all of the ingredients are incorporated.

For the citrus vinaigrette:

Combine everything in a vita prep and blend to incorporate all ingredients.

For the halibut:

Combine the diced halibut with the basil, shallots, cucumber, jalapeño, and avocado. Toss in the ceviche vinaigrette to marinate. Plate in a chilled dish and garnish with the chiles, hearts on fire, puffed rice, and petals. Finish with salt and pepper to taste and the citrus vinaigrette at the table.