Recipe: Ceviche de Pescado
From the kitchen of Brad Kraten, Executive Chef, Kimpton Hotel Palomar San Diego
The Arriba Room at Kimpton Hotel Palomar San Diego gives groups true restaurant-style catering due to the adjacency of the property’s Mexican-themed Curadero restaurant and its kitchen. One of the top-selling items on Curadero’s menu and a popular choice for events is Ceviche de Pescado, which is served as a shared dish on the table for groups.
Ceviche de Pescado (Serves 2 to 4 people)
2 oz. whitefish, small diced
1 oz. Roma tomato, seeded and small diced
1 oz. English cucumber, seeded and small diced
1 oz. red onion rings
2 oz. avocado, diced
1/4 bunch cilantro, chopped
2 oz. ceviche juice (see recipe below)
Micro cilantro (for garnish)
Serrano pepper, shaved (for garnish)
Radishes, shaved (for garnish)
Salt (to taste)
Mix all the ingredients (except the avocado, micro cilantro, serrano peppers and radishes) in a mixing bowl, let the mix macerate for 5 minutes and season with salt. Garnish with the avocado, micro cilantro, shaved serrano peppers and shaved radishes.
1 cup lime juice
1 cup lemon juice
1/2 red onion
1 garlic clove
1 oz. ginger
½ cup celery leaves, chopped
½ cup cilantro stems, chopped
Mix all the ingredients and let macerate for at least two hours, then strain and serve with ceviche.