A perfect light summer meal, this ceviche requires some advance preparation because the fish is smoked and cooled ahead of time. While this recipe uses wahoo, any firm-flesh fish suitable for ceviche may be substituted, and as always, ingredients may be adjusted for individual taste.
Ingredients
Citrus-Cured Wahoo
- One 1-pound wahoo fillet
- 2 cups coarse salt
- 1 cup sugar
- Zest and juice of 1 orange
- Zest and juice of 2 lemons and 2 limes
- 1⁄4 cup red onion, sliced thin
Jalapeño-Lime Vinaigrette
- 2 seeded jalapeños, chopped
- 1⁄4 cup rice wine vinegar
- 3 Tbsp. lime juice
- 1 Tbsp. orange juice
- 1 Tbsp. lemon juice
- 1 Tbsp. sugar
- 25 cilantro leaves
Avocado-Peach Salad
- 1 avocado
- 1 ripe peach, 1 blood orange, sliced
- 1⁄2 cup gypsy peppers, sliced thin
- Cilantro to taste
- 1⁄2 cup toasted peanuts, crushed
Recipe
Citrus-Cured Wahoo
1. Combine all ingredients in a bowl and mix well.
2. Bury the wahoo fillet in the mixture and cure for 1 hour, then rinse the fillet and cold-smoke for 15 minutes.
3. Cool completely and slice thin.
Jalapeño-Lime Vinaigrette
1. Combine all ingredients in blender and buzz for 20 seconds
Wine: Unoaked chardonnay, such as Hanzell Sebella Chardonnay
Beer: A hoppy red ale Jon Whittle
Assemble
1. Halve and seed the avocado, rub with olive oil and salt and pepper, then grill and let cool before slicing.
2. Toss sliced wahoo, gypsy peppers and red onion in three-quarters of vinaigrette.
3. Marinate for 20 minutes, plate, and garnish with peaches, orange, avocado, cilantro, peanuts and remaining vinaigrette.
