Halibut Ceviche with Tomato Gazpacho

Halibut Ceviche

Photo by Andrew Grinton

Strike this recipe while the tomatoes are overflowing at your local farmers market or in your very own backyard garden! (P.S. This recipe was recently featured in Clean Eating Magazine!)

 

Yield: 4 servings

Gazpacho

½ pound small cucumbers (Persian or Japanese) (approximately 2 cucumbers) peeled and chopped roughly

½ large red bell pepper (¼ pound), seeded and chopped roughly (reserve other half for ceviche)

2 pounds red tomatoes (approximately 7 medium tomatoes), cored and chopped roughly

1-ounce shallot (1 medium shallot), peeled and quartered

1½ teaspoons kosher salt

3 tablespoons sherry vinegar

¼ cup extra-virgin olive oil

 

Add all the above ingredients to a blender, except the olive oil.

Blend until smooth. With blender on low, stream in the olive oil until combined.

Taste and adjust salt as needed.

Refrigerate until ceviche is ready to be served. Stir or re-blend briefly before serving.

 

Ceviche

¼ cup freshly squeezed lemon juice

¾ cup freshly squeezed lime juice

½ teaspoon kosher salt

1 small jalapeno (.75-ounces), seeded, deveined and diced small (1½ tablespoons)

1 pound skinless halibut, diced into ¼-inch cubes (Use Seafood Watch to select halibut)

½ large red bell pepper (¼ pound), seeded and diced small (½ cup) (reserved from gazpacho)

1 scallion, thinly sliced (¼ cup)

¼ cup fresh cilantro leaves, finely chopped

¼ teaspoon freshly ground black pepper

¼ cup + 2 tablespoons extra-virgin olive oil

 

Combine lemon juice, lime juice, salt and jalapeno in a small bowl. Stir to combine. Add halibut and mix thoroughly.

Using the back of a spoon, level the halibut off so it is pressed down in the liquid. Cover the mixture with plastic wrap, pressing the plastic wrap directly atop the fish in the bowl.

Refrigerate for 8 minutes.

Remove plastic wrap and stir. Using the back of a spoon, re-level the halibut off so it is pressed down in the liquid. Cover the mixture with plastic wrap, pressing the plastic wrap directly atop the fish in the bowl.

Refrigerate for an additional 8 minutes. The halibut should be opaque and white in color.

Drain the mixture in a colander and return it to the original small bowl. Add the remaining ingredients. Stir well to combine. Season to taste with additional salt and pepper and serve immediately.

To serve, pour 1¼ cups of the gazpacho in a shallow bowl. Then, mound ¾ cup of the halibut ceviche in the center of the bowl.

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Strawberry Tomato Gazpacho

It’s summer which means tomatoes and strawberries are starting to overflow farmers market stands (among other delicious fruits). Summer also means plenty of potlucks, parties and, of course, delicious July 4th celebrations.

Super Sous and I have come up with the perfect dish for your summer events (whether that means dinner for 2 or 20!). It’s not only easy to make, refreshing and cooling, it’s another in our series of Drought Friendly Recipes, which makes it a win-win!

It’s also quite a stunner and… no oven needed.

Strawberry Gazpacho - Strawberries

Hulled Strawberries

Strawberry Gazpacho - Tomatoes

Ripe Red and Yellow Tomatoes

Strawberry Gazpacho - Overhead

Strawberry Tomato Gazpacho

Yield: 6 cups

 

2 pounds strawberries, hulled

1 pound ripe red tomatoes, quartered

1 medium red bell pepper, cored, seeded and diced large

2 tablespoons plus 2 teaspoons grapeseed oil, divided

½ teaspoon red wine vinegar

6 drops chipotle Tabasco sauce (or your favorite hot sauce)

1¼ teaspoons kosher salt, divided, plus more to taste

¼ teaspoon freshly ground black pepper, divided, plus more to taste

2 small shallots, peeled and diced small

4 teaspoons balsamic vinegar

1/3 pound yellow tomatoes, diced small

30 small fresh basil leaves, plus more to taste

18 basil flowers, optional

 

Add the strawberries, tomatoes, red bell pepper, 2 tablespoons grapeseed oil, red wine vinegar, chipotle Tabasco, 1 teaspoon salt and 1/8 teaspoon black pepper to a blender.

Beginning with the slowest speed, blend until a smooth consistency is achieved. Strain through a fine mesh colander into a bowl, pressing the liquid against the mesh with the back of a rubber spatula. Cover with plastic wrap and transfer to the refrigerator until ready to serve.

Stir to combine the diced shallot and the balsamic vinegar in a small bowl. Let rest, undisturbed, for 15 minutes. After 15 minutes, stir in the 2 remaining teaspoons grapeseed oil, ¼ teaspoon salt, 1/8 teaspoon black pepper and the diced yellow tomato.

When ready to serve, remove the soup from the refrigerator and adjust the seasoning with salt and pepper. Spoon the soup into bowls, top with a spoonful of the shallot/yellow tomato vinaigrette and garnish with basil leaves and flowers.

Burgers, Gazpacho and Honey Vanilla Whipped Ricotta

Three bonus recipes for the week. Two on the Piedmont Healthcare website and one on the Livestrong website. They can also be found in my seasonal cookbook, Great Food Starts Fresh!

First, my Honey Vanilla Whipped Ricotta with Fresh Fruit:

Screen shot 2014-09-03 at 11.27.43 AM

 

Second, my Spicy Watermelon Gazpacho:

Screen shot 2014-09-03 at 11.53.01 AM

 

Finally, my Grilled Hamburger with Tomato Mostarda:

Screen shot 2014-09-03 at 11.55.23 AM

Spicy Watermelon Gazpacho

I love this recipe (from the Summer chapter in my cookbook, Great Food Starts Fresh) because it utilizes the best of summer: tomatoes, cucumbers, watermelon, bell peppers, mint and cilantro. Not only that, but with a little jalapeno in the mix, there’s a kick of heat. But it’s nicely balanced with the sweetness of the watermelon. Plus you can make it all in a blender – can’t beat that! Happy summer!

 

Spicy Watermelon Gazpacho

 

Spicy Watermelon Gazpacho

Yield: 2 to 3 servings

 

2 cups chopped watermelon, seeds removed, rind discarded

3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1½ cups)

1 small yellow or red bell pepper, seeded and chopped roughly(1 cup)

1 medium tomato, cored and quartered

½ small jalapeno, seeded, deveined, and chopped roughly (1 tablespoon, or more to taste)

15 medium-sized fresh mint leaves, chopped roughly

¼ cup roughly chopped fresh cilantro, plus whole leaves for garnish

½ small red onion, peeled and chopped roughly (⅓ cup)

1 tablespoon plus 1 teaspoon red wine vinegar

1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)

¼ cup extra-virgin olive oil

1½ teaspoons kosher salt, plus more to taste

⅛ teaspoon freshly ground black pepper, plus more to taste

 

Add all the above ingredients to a blender or food processor (It’s gonna be full—work in two batches if necessary).

Beginning with the slowest speed, blend or pulse until the desired consistency is achieved. I find that it’s perfect after blending for approximately 30 seconds. Enjoy your gazpacho with more texture? Blend less.

Adjust the seasoning with salt and pepper and refrigerate until chilled. Serve topped with a cilantro leaf.