Ceviche is a popular way of preparing seafood, particularly in the coastal regions of the Caribbean and Latin America. This recipe is an updated twist on a classic dish.
Though you'll find many variations, often reflecting aspects of the regional or local cuisine where it's served, ceviche is typically made from fresh raw fish cured in citrus juices and spiced with chili pepeprs. Here, Chef Derek Meyers of Island Restaurant Group, Ltd. offers up his own Bermudean take.
• Slice 3 oz tuna into slices appoximately 1/4 inches thick and place into a bowl or serving dish with sides
• In a bowl, add the juices of ½ lemon, ½ orange and ½ lime
• Add 1 tsp honey and stir together
• Pour the mixture over the tuna and allow it to sit
• While the tuna rests, use a mandolin to slice approximately 1/4 of the radish and 6 slices of the jalapeno.
• Prepare the micro greens (or greens of your choose)
• Serve on a plate with the radish, sliced jalapenos and greens
• Add fried taro chips for texture in every bite