Halibut Ceviche & Cilantro-Lime Avocado
by Michael Langdon, Executive Chef at Glenmaura National Golf Club in West Pittston, PA.
Our Recreation
INGREDIENTS
Whipped Avocado
- 1/2 ea. Avocado
- 1 ea. Lime, Juiced
- 1 tsp. Extra Virgin Olive Oil
- 2 tbsp. Cilantro Leaves
- tt. Salt & White Pepper
- Ice Water
Halibut Ceviche
- 5 ea. 1 oz Thin Halibut Slices
- 1/2 ea. Oranges, Juiced & Zested
- 1/2 ea. Limes, Juiced & Zested
- 1/2 ea. Lemon, Juiced & Zested
- 1 tbsp. Cilantro, Rough Chopped
- 2 ea. Kafir Lime Leaves, Julienned
Lemon Gel
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tbsp. Lemon, Juice
- 1 tbsp. Lemon, Zest
- 1.4 g. Agar Agar
Other Components
- 5 segments Grapefruit, Supreme
- tt. Smoked Salt
- 3 ea. Violas, White
- 5 ea. Celery Heart Leaves (only inner lime colored leaves)
- 7 sprigs Micro Cilantro
DIRECTIONS
Halibut Ceviche
- Place halibut into a container. Cover with zest, juice, cilantro and lime leaves.
- Cover with cling film and push it down onto the fish to get all air out and complete submerge. Container should be small. Refrigerate for 90 min.
Whipped Avocado
- Combine all ingredients in Vitamix. Blend on high until pureed. Add splashes of ice water to help it move and puree. The cold water will keep it bright green.
- Pass through mesh sieve (chinois), cover and store.
Lemon Gel
- Combine all ingredients into small sauce pot. Place over medium high heat while constantly wisking. Once it boils, turn down to medium heat while constantly whisking. Whisk for 10 minutes. Agar must dissolve or the gel will be gritty. After ten minutes, pass through a chinois onto a container and refrigerate.
- Once it sets, place in blender and puree. You can add a small splash of cold water to get it moving. Once pureed, pass though a chinois. Reserve.
TO ASSEMBLE
- Remove Halibut, pat dry. Place a spoon full of avocado in center of plate. Press down with a deli lid and lift up to get a vein pattern. Build all ingredients around it. Halibut and grapefruit.
- Top lightly with EVOO. Place violas, celery heart leafs, micro cilantro gently over the top. Lightly season with smoked salt.
- Place 7 small dots of lemon gel in between whipped avocado-lime mixture.
- Enjoy with crisp white wine.
