recipes
Ceviche de Erizo 7 Callo:
Live sea urchin and scallop ceviche Recipe courtesy of Chef Gilberto Cetina, Holbox Makes 4 appetizer servings
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2 live sea urchins 4 oz. sushi grade bay scallops ½ c. cherry tomatoes, halved ¼ small red onion, minced ¼ bunch cilantro, leaves only, minced Juice of 1 large lime ½ t. kosher salt 1 avocado
EMAIL Kathy Furore, kfurore@restmex.com, with ‘Recipe’ In the subject line
For the sea urchin: I highly recommend wearing two pairs of gloves for this to protect your skin from being punctured by the sharp spines or stained by their dye. Have a bowl of salted ice water and an empty bowl on hand. Place a kitchen towel down on a flat surface, place urchin on top of the towel mouth side up. Using a pair of sharp kitchen shears cut around the mouth, then pull it out with your fingers. With the mouth removed, turn urchin over the empty bowl to discard the water inside. Staring at the mouth opening, cut with kitchen shears in a straight line towards the sides of the urchin without going all the way around; turn urchin 180 degrees, and again, starting at the mouth opening, cut a straight line in opposite direction as the first, dividing the urchin in two halves. Pull the two halves apart to crack the shell into two relatively even pieces. Gently scoop out the yellow roe sacks and drop into the salted water. You will get 5 roe sacks out of the urchin. Repeat the process for the other sea urchin. Once all of the roe sacks are in the water, using a pair of tweezers or plating tongs, start pulling off any dark bits and undigested kelp (blackish green stuff ). Once a roe sack is clean, place it on a paper towel lined plate. Repeat for each roe sack; you should have 10 pieces total. Rinse and save the shells for plating. For the scallop ceviche: In a bowl, mix the bay scallops with lime juice, kosher salt, cherry tomatoes, onions and cilantro. Let sit for 10 minutes to cure. Meanwhile peel, seed and thinly slice the avocado. To serve: Place a bit of crushed ice into 4 bowl, then place a clean sea urchin shell half on top of each one. Divide the scallop ceviche between the 4 urchin shells, top
the scallop ceviche with a few slices of avocado. Place 2½ pieces of sea urchin roe on top of the avocado, repeat for all 4 urchin shells.
Al Pastor Style Alaska Pollock Tacos Recipe courtesy of Alaska Seafood Makes 6 servings, 2 tacos per serving
The Al Pastor Marinade: 1½ T. achiote paste 1 T. guajillo chili powder ½ T. chipotle chili powder ½ T. granulated garlic powder ½ T. Mexican oregano ½ T. cumin ½ T. salt ½ T. pepper ½ c. pineapple juice 1/3 c. white vinegar Add all ingredients to a bowl then mix to combine. Use the back of a medium sized spoon to press the achiote paste into the marinade until it is fully incorporated (no lumps). Set aside. The Fish: 6 wild Alaska pollock fillets, 6 oz each Thaw the pollock, if frozen. Pat dry with paper towels. Slice each 6 oz. fillet in half then place fillets in a medium bowl. Pour marinade over the fish and gently toss to fully coat fillets. Cover and refrigerate for 2 hours or up to overnight. The Pineapple Pico de Gallo: 1 c. fresh pineapple, small dice ½ c. onion, diced ¼ c. cilantro, chopped 1 jalapeño, diced with seeds removed 1 T. lime juice ¼ t. salt Add all ingredients into a mixing bowl then fold ingredients together. Set aside. For the Tacos: 12 corn tortillas 4 T. vegetable oil (for grill) 1 lime, sliced in wedges Cilantro leaves, for garnish Preparation instructions: Make the marinade; marinate the fish and refrigerate; make the pico de gallo. When ready to cook the fish, brush clean grill grates with oil. Preheat grill to 375°F to 400°F. Grill fish about 2 minutes per side or until the marinade starts to dry and the fish easily releases. Using a fish spatula, carefully turn fish over. JULY/AUGUST 2022
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