Barramundi
Ceviche Shooters
By Executive Chef Douglass Sisk,
The Sardine Factory, Monterey, CA
Chef
Participant: Cooking for Solutions
Conference 2006
Serves:
12
Ingredients:
(use organic when possible)
1 lb. Barramundi Fillet*
1 Roma Tomato
1 Jalapeno Pepper
1 Yellow Pepper
1 tbls. Garlic (minced)
1 tbls. Shallot (minced)
1 cup Cilantro (minced)
10 Limes (squeezed)
2 Lemons (squeezed)
1 oz. Tequila
1/4 cup Olive Oil
TT Salt and White Pepper
1 pinch Sugar
Procedures:
1. SDice fish, tomato and peppers into small
dice.
2. Mince shallot, garlic and cilantro.
3. Juice lemons and limes.
4. Mix all ingredients together in a bowl.
5. Refrigerate mixture for several hours or until
fish is opaque; then mixture is ready to serve in a stylish shot
or martini glass.
*Seafood Watch~ recommends U.S. farmed barramundi from the U.S
Other
Great Related Links:
Cooking
for Solutions
Seafood
Recipes
Healthy
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch Programs
are empowering seafood consumers and businesses to make choices
for healthy oceans.
To learn more, visit www.seafoodwatch.org.
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