Halibut Ceviche
Halibut Ceviche
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
- Combine everything in a blender and blend until all of the ingredients are incorporated.
- Combine everything in a vita prep and blend to incorporate all ingredients.
- 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.