by Laura Roberts
Chef Pablo Guerrero, one of the Austin Escoffier School’s chef instructors, has recently posted a lot of pictures of his students’ food on his Facebook profile. It all looked so tasty that I asked if he would be willing to share his secrets with the rest of us. In response, he sent me several of his hundreds of excellent recipes. And now, I’m here to share them with you!
Just in time for the first official days of summer, enjoy Chef Pablo’s recipe for Fish Ceviche. This one is sure to keep you cool by cooking with the acids found in fresh lime and orange juice, rather than slaving over a hot stove.
Fish Ceviche – recipe courtesy of Chef Pablo Guerrero
- 1 lb. fresh white sea fish (tuna or mahi mahi)
- 3 oz. bell peppers, cut in small squares
- 2 T. spring green onions, cut julienne style
- juice from 12 fresh limes
- 1/2 c. fresh orange juice
- 1 tsp. chopped fresh cilantro
- red chili peppers, cut into small squares
- 1/2 mango, cut into medium-sized squares
- 1 oz. ginger, grated
- 1 T. honey
- 1 T. oyster sauce
- 1 T. soy sauce
- cilantro, chopped
- salt and pepper to taste
- Cut the fresh fish filets into 3/4-inch squares.
- Squeeze limes into a bowl and add the fish, salt and pepper.
- Add green spring onions and red chili peppers.
- Let marinate for at least 1 hour.
- Mix orange juice, honey, oyster sauce, soy sauce and ginger together.
- After marinating in lime, add orange juice to the mixture. Mix and taste; add additional salt and pepper if needed.
- Let marinate for another 1/2 hour.
- Garnish with red and green chili sauce and fried plantains.