Halibut Ceviche

By Andy Masi

Halibut Ceviche

4 (1 ratings)
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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.

servings
1

Ingredients

  • 1 1/2 cup lemon juice
  • lemon zest from one lemon
  • 1/4 cup honey
  • 2 1/2 cup extra virgin olive oil
  • salt, to taste
  • pepper, to taste
  • 4 cup mountain dew
  • 2 cup yuzu juice
  • 1/4 cup lemon juice
  • lemon zest from two lemons
  • 3 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste
  • 3 1/2 ounce halibut, diced
  • 4 basil leaves, chopped
  • 1 tablespoon shallot, minced
  • 1 tablespoon cucumber
  • 1 tablespoon jalapenos
  • 3 tablespoon 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

  1. Combine everything in a blender and blend until all of the ingredients are incorporated.
  2. Combine everything in a vita prep and blend to incorporate all ingredients.
  3. 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.
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