Appetizer

Ceviche-Style Halibut Crudo with Crispy Plantain Chips & Black Garlic Oil

Name: Ceviche-Style Halibut Crudo with Crispy Plantain Chips & Black Garlic Oil
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 4 servings
Ingredients: 12 oz sushi-grade halibut, cut into 1/4-inch dice; 1 fresh lime, juiced (3 Tbsp); 1 fresh lemon, juiced (2 Tbsp); 2 serrano chilis, thinly sliced; 1 green plantain, peeled & thinly shaved on a mandoline; 8 fermented black garlic cloves, minced; 4 Tbsp extra-virgin olive oil; 1 Tbsp unsalted butter; 2 Tbsp fresh cilantro, picked; 1 Tbsp microgreens (pea shoots or radish); Kosher salt & cracked pepper; Fleur de sel for finishing

A Peruvian technique reimagined: pristine halibut is cold-cured in fresh lime and lemon juice with serrano chili, served raw but transformed by the acid, arranged on a crispy plantain tuile, finished with a deep, almost sweet black garlic oil and microgreens for contrast.

314cal 17gprotein 22gcarbs 18gfat 18min prep 18min cook 4serves

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