Ceviche of Local Fish with Tropical Fruits and Kaffir Lime-Infused Sunflower Oil

Recipe courtesy of Rouge Tomate, a restaurant The Daily Green loves. This recipe was specially created by Chef Jeremy Bearman for the Michelin Primacy MXM4 tire launch event; the video shows you how to prepare the dish, and includes a lengthy Michelin commercial.

SERVINGS
4

INGREDIENTS
8 pieces of shrimp, deveined with head and tail removed
8 ounces sliced sushi-grade fluke
8 ounces calamari, cut into small pieces
1/2 cup cucumber, diced
1/2 cup red onion, sliced
2 jalapenos julienne
Juice of 3 limes
1/4 cup mango, diced
1/4 cup pineapple, diced
1/4 cup kiwi, diced
1/4 cup papaya, diced
1/2 cup sunflower oil
5 leaves kaffir lime
1 tablespoon chopped cilantro
1 tablespoon chopped mint
Sea salt
Micro cilantro to garnish
1/4 cup toasted sunflower seeds to garnish

PREPARATION

1. Prepare the shellfish
In a hot sauté pan, add about 1 tbsp of sunflower oil. Wait until the oil is just about to start smoking then turn flame off and add the shrimp and calamari. Season with salt and pepper then Cook for just about 10 seconds or until seafood is just barely cooked. Remove the seafood from the pan and cool quickly on a plate in the refrigerator.

2. Prepare ceviche
Add the chilled seafood along with the fluke to a bowl. Add the cucumber, red onion, jalapeno, cilantro, mint and two tablespoons of the kaffir lime oil. Season well with salt; toss all together then let sit for at least 5 minutes. Plate the ceviche equally amongst four bowls and garnish with the pieces of tropical fruits, micro cilantro and toasted sunflower seeds.

3. Prepare the sunflower oil
Place a 1/2 cup of sunflower oil in a very small pot or pan. Bring the oil to a temperature of 180 degrees and toss in the kaffir lime leaves. Let the leaves steep in the oil until there is a strong flavor imparted. Strain out the leaves and chill the oil.

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