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MEET THE GROWERS
Bob Schaar
Rancho Los Lobos
Fallbrook, California
Born and raised in California. Owner of 30 acres of avocados in Fallbrook. Watched his dream go up in smoke in 2007 when his grove and home were destroyed by the wind-driven Rice Canyon fire. Loved growing California Avocados too much to give up,...
HALIBUT CEVICHE WITH CALIFORNIA AVOCADO, TANGERINE, JALAPENO, CILANTRO AND CARDAMOM OIL
Categories
- Chef Recipes,
- Entrees
-
Preparation
3 hrs 0 min
-
Cook Time
0 min
-
Total Time
3 hrs 0 min
Author: Chef Trey Foshee for the California Avocado Commission
Recipe Provided By the California Avocado Commission and developed by a Featured Chef
Ingredients
-
12.000
12
oz.
fresh Alaskan halibut filet, diced
-
1.500
1 ½
cups
fresh squeezed lime juice
-
1.000
1
Tbsp.
salt
-
0.250
¼
cup
lime juice
-
0.250
¼
cup
tangerine juice
-
0.000
Salt and white pepper, to taste
-
1.000
1
ripe Fresh California Avocado, peeled, pitted and diced
-
2.000
2
tangerines, segmented
-
2.000
2
jalapeños, seeded and ribs removed, cut in fine julienne
-
0.500
½
red bell pepper, seeded and ribs removed, cut in fine julienne
-
2.000
2
Tbsp.
Cardamom Oil (see make-ahead recipe below)
-
0.000
Cardamom Oil
-
2.000
2
Tbsp.
ground black cardamom
-
0.125
⅛
cup
grape seed oil
Instructions
- Cardamom Oil: In a small bowl, whisk the ground black cardamom and grape seed oil together until well-blended. Set aside.
- Halibut Ceviche with California Avocado, Tangerine, Jalapeño, Cilantro and Cardamom Oil: Place the halibut and lime juice in a plastic or ceramic bowl and season with salt. Store the bowl in the refrigerator for 2-3 hours or until the halibut is white and firm.
- Remove the halibut from the lime juice and discard the lime juice. Place the halibut in a clean bowl.
- In a separate bowl, combine the tangerine juice and lime juice and season with salt and white pepper, to taste. Slowly add the liquid to the halibut to moisten it to your liking. Add in the avocado, tangerine segments, jalapeño and red peppers and mix well.
- Place in a chilled serving bowl with some of the remaining juice, top with the cilantro and drizzle with the Cardamom Oil.
To learn more about chef Foshee, click here.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
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