An­gler’s Gal­ley

WITH GRILLED AV­O­CADO AND PEACHES, AND JALAPEÑOLIME VI­NAI­GRETTE

Saltwater Sportsman - - Table Of Contents / Departments - JAMES PE­TRAKIS

Smoked Wa­hoo Ce­viche with Grilled Av­o­cado and Peaches and Jalapeño-lime Vi­nai­grette

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.

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

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.

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