09 Jun Pacific Northwest Ceviche
As the warm summer months quickly approach, there’s nothing I crave more then the refreshing flavors of citrus and chili spiked ceviche showcasing fresh Pacific Northwest seafood!
Our newest flavor of Durant fused olive oil combines lime, cilantro and jalapeño for an incredibly bright and flavorful oil that pairs perfectly with this Mexican inspired dish. For even more of the Durant Lime Cilantro Chili olive oil flavor, we lightly drizzled our grocery store corn tortilla chips and Saltine crackers with the oil, then quickly flashed in a 300F oven for a few minutes for a delicious accompaniment!
I hope you enjoy this quick and easy to make dish this summer! Recipe courtesy of Durant Culinary Director, Chef Eric Bartle
Thinly slice the fish filets into bite sized pieces approximately 1/4” thick and keep chilled.
In a small sauce pan with a lid, quickly sauté the mussels in their shells with the Durant Lime Cilantro Chili olive oil and garlic for 30 seconds, then add water and smoked chili salt and cover with lid. Steam over med/high flame until the mussels pop open, approximately 1-2 minutes.
Strain the mussel broth and remove the mussels from their shells.
Chill the shucked mussels and broth.
Combine the orange, lemon, lime juices with the strained mussel broth along with the smoked salt and Lime Cilantro Chili olive oil.
In a nonreactive bowl, add the sliced fish fillets and steamed mussels to the ceviche liquid and allow to marinate/cure for 30 minutes while refrigerated.
After the 30 minutes, transfer the ceviche to a chilled serving bowl and gently mix with the sliced onion and jalapeño.
Garnish with the torn herbs and more Durant Lime Cilantro Chili olive oil.
Serve with chips, soda crackers, romaine leaves and enjoy!
Ingredients
Directions
Thinly slice the fish filets into bite sized pieces approximately 1/4” thick and keep chilled.
In a small sauce pan with a lid, quickly sauté the mussels in their shells with the Durant Lime Cilantro Chili olive oil and garlic for 30 seconds, then add water and smoked chili salt and cover with lid. Steam over med/high flame until the mussels pop open, approximately 1-2 minutes.
Strain the mussel broth and remove the mussels from their shells.
Chill the shucked mussels and broth.
Combine the orange, lemon, lime juices with the strained mussel broth along with the smoked salt and Lime Cilantro Chili olive oil.
In a nonreactive bowl, add the sliced fish fillets and steamed mussels to the ceviche liquid and allow to marinate/cure for 30 minutes while refrigerated.
After the 30 minutes, transfer the ceviche to a chilled serving bowl and gently mix with the sliced onion and jalapeño.
Garnish with the torn herbs and more Durant Lime Cilantro Chili olive oil.
Serve with chips, soda crackers, romaine leaves and enjoy!