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Makrut
Lime-Avocado Puree
Pork and Avocado Dumplings
Thai Shrimp Avocado Parfait
Three
Mushroom Napoleon
Rick Bayless' Halibut Ceviche
WINE NOTES
Campos Reales: 100% tempranillo. From La Mancha, Spain
(southeast-central Spain). 30 year-old vines, very low yield.
Stainless-steel fermented. Climate: Mediterranean with very warm
summers with little to no rainfall & mild wet to cold winters.
Cava: Cava (translation: cellar)
is used as the official term for all Spanish sparkling wines, as a
result of the legal conflicts with France over the use of the word "champan"
which is the literal translation of Champagne. 90% comes from
Northern Spain in the Catalonia region.
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Rick Bayless'
Halibut Ceviche with Roasted Poblano,
Makrut Lime Avocado Puree and Asian Aromatics
Serves 6
- 1 pound sashimi-grade skinless halibut
fillet, cut into 1/2-inch cubes
- 1 1/2 cups fresh lime juice, plus a few
wheels of lime for garnish
- 2 medium poblano chiles, roasted, peeled,
seeded and cut into 1/4-inch pieces
- 3 medium (about 5 ounces) raw tomatillos,
cut into 1/4-inch dice (about 1 cup)
- 1/2 cup Makrut Lime Avocado Puree
- Wild arugula, for garnish
- Kosher salt
Place fish in a large non-reactive bowl and
cover with the lime juice (it should float freely). Cover and
refrigerate 4 hours, until a cube of fish looks "cooked" at the
center when broken open. Drain off the lime juice (it's okay if a
small amount remains at the bottom of the bowl). Add the poblanos,
tomatillos and Makrut Lime Avocado Puree. Stir to combine
thoroughly, then taste and season with salt. Divide arugula among 6
martini glasses and top with a portion of the ceviche. Garnish with
a wheel of lime and serve right away.
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