Halibut Ceviche

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

 

Halibut Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Halibut Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.